176 related articles for article (PubMed ID: 11198445)
1. The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria.
Oumer A; Garde S; Gaya P; Medina M; Nuñez M
J Food Prot; 2001 Jan; 64(1):81-6. PubMed ID: 11198445
[TBL] [Abstract][Full Text] [Related]
2. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
Garde S; Tomillo J; Gaya P; Medina M; Nuñez M
J Agric Food Chem; 2002 Jun; 50(12):3479-85. PubMed ID: 12033814
[TBL] [Abstract][Full Text] [Related]
3. A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum.
Mills S; Griffin C; O'Connor PM; Serrano LM; Meijer WC; Hill C; Ross RP
Appl Environ Microbiol; 2017 Jul; 83(14):. PubMed ID: 28476774
[TBL] [Abstract][Full Text] [Related]
4. Effect of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture.
Avila M; Garde S; Medina M; Nuñez M
J Food Prot; 2005 May; 68(5):1026-33. PubMed ID: 15895737
[TBL] [Abstract][Full Text] [Related]
5. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
Oumer BA; Gaya P; Fernández-García E; Marciaca R; Garde S; Medina M; Nuñez M
J Dairy Res; 2001 Feb; 68(1):117-29. PubMed ID: 11289261
[TBL] [Abstract][Full Text] [Related]
6. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
Garde S; Carbonell M; Fernández-García E; Medina M; Nuñez M
J Agric Food Chem; 2002 Nov; 50(23):6752-7. PubMed ID: 12405771
[TBL] [Abstract][Full Text] [Related]
7. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.
Dal Bello B; Cocolin L; Zeppa G; Field D; Cotter PD; Hill C
Int J Food Microbiol; 2012 Feb; 153(1-2):58-65. PubMed ID: 22104121
[TBL] [Abstract][Full Text] [Related]
8. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
Ryan MP; Rea MC; Hill C; Ross RP
Appl Environ Microbiol; 1996 Feb; 62(2):612-9. PubMed ID: 8593062
[TBL] [Abstract][Full Text] [Related]
9. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese.
Rodriguez E; Arques JL; Nuñez M; Gaya P; Medina M
Appl Environ Microbiol; 2005 Jul; 71(7):3399-404. PubMed ID: 16000741
[TBL] [Abstract][Full Text] [Related]
10. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
Alegría A; Delgado S; Roces C; López B; Mayo B
Int J Food Microbiol; 2010 Sep; 143(1-2):61-6. PubMed ID: 20708289
[TBL] [Abstract][Full Text] [Related]
11. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
Garde S; Avila M; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
[TBL] [Abstract][Full Text] [Related]
12. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
Jensen MP; Ardö Y; Vogensen FK
Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
[TBL] [Abstract][Full Text] [Related]
13. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
Avila M; Garde S; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
[TBL] [Abstract][Full Text] [Related]
14. Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.
Foulquié Moreno MR; Rea MC; Cogan TM; De Vuyst L
Int J Food Microbiol; 2003 Feb; 81(1):73-84. PubMed ID: 12423920
[TBL] [Abstract][Full Text] [Related]
15. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese.
Garde S; Avila M; Arias R; Gaya P; Nuñez M
Int J Food Microbiol; 2011 Oct; 150(1):59-65. PubMed ID: 21849216
[TBL] [Abstract][Full Text] [Related]
16. Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.
Ryan MP; Ross RP; Hill C
Appl Environ Microbiol; 2001 Jun; 67(6):2699-704. PubMed ID: 11375183
[TBL] [Abstract][Full Text] [Related]
17. Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening.
Martínez-Cuesta MC; Requena T; Peláez C
Int J Food Microbiol; 2001 Oct; 70(1-2):79-88. PubMed ID: 11759765
[TBL] [Abstract][Full Text] [Related]
18. Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar.
Vandera E; Tsirka G; Kakouri A; Koukkou AI; Samelis J
Int J Food Microbiol; 2018 Sep; 281():23-31. PubMed ID: 29803907
[TBL] [Abstract][Full Text] [Related]
19. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
Lianou A; Kakouri A; Pappa EC; Samelis J
Food Microbiol; 2017 Jun; 64():145-154. PubMed ID: 28213019
[TBL] [Abstract][Full Text] [Related]
20. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
Bouksaim M; Lacroix C; Audet P; Simard RE
Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
