185 related articles for article (PubMed ID: 14592719)
1. PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.
Oneca M; Irigoyen A; Ortigosa M; Torre P
FEMS Microbiol Lett; 2003 Oct; 227(2):271-7. PubMed ID: 14592719
[TBL] [Abstract][Full Text] [Related]
2. Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.
Bouton Y; Guyot P; Beuvier E; Tailliez P; Grappin R
Int J Food Microbiol; 2002 Jun; 76(1-2):27-38. PubMed ID: 12038575
[TBL] [Abstract][Full Text] [Related]
3. Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.
Sánchez I; Seseña S; Poveda JM; Cabezas L; Palop L
Int J Food Microbiol; 2005 Jul; 102(3):355-62. PubMed ID: 16014303
[TBL] [Abstract][Full Text] [Related]
4. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
Dasen A; Berthier F; Grappin R; Williams AG; Banks J
J Appl Microbiol; 2003; 94(4):595-607. PubMed ID: 12631195
[TBL] [Abstract][Full Text] [Related]
5. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
Antonsson M; Molin G; Ardö Y
Int J Food Microbiol; 2003 Aug; 85(1-2):159-69. PubMed ID: 12810280
[TBL] [Abstract][Full Text] [Related]
6. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
Rossetti L; Giraffa G
J Microbiol Methods; 2005 Nov; 63(2):135-44. PubMed ID: 15893395
[TBL] [Abstract][Full Text] [Related]
7. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
[TBL] [Abstract][Full Text] [Related]
8. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
[TBL] [Abstract][Full Text] [Related]
9. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
De Angelis M; Corsetti A; Tosti N; Rossi J; Corbo MR; Gobbetti M
Appl Environ Microbiol; 2001 May; 67(5):2011-20. PubMed ID: 11319075
[TBL] [Abstract][Full Text] [Related]
10. An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area.
Corroler D; Mangin I; Desmasures N; Gueguen M
Appl Environ Microbiol; 1998 Dec; 64(12):4729-35. PubMed ID: 9835555
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of lab in typical Salento Pecorino cheese.
Cappello MS; Laddomada B; Poltronieri P; Zacheo G
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):569-72. PubMed ID: 15954655
[TBL] [Abstract][Full Text] [Related]
12. Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.
Fitzsimons NA; Cogan TM; Condon S; Beresford T
Appl Environ Microbiol; 1999 Aug; 65(8):3418-26. PubMed ID: 10427029
[TBL] [Abstract][Full Text] [Related]
13. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese.
Antonsson M; Ardö Y; Nilsson BF; Molin G
J Dairy Res; 2002 Aug; 69(3):457-72. PubMed ID: 12369416
[TBL] [Abstract][Full Text] [Related]
14. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
15. Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.
Sánchez I; Seseña S; Poveda JM; Cabezas L; Palop L
Int J Food Microbiol; 2006 Apr; 107(3):265-73. PubMed ID: 16481060
[TBL] [Abstract][Full Text] [Related]
16. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
17. Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.
Carafa I; Nardin T; Larcher R; Viola R; Tuohy K; Franciosi E
Food Microbiol; 2015 Jun; 48():123-32. PubMed ID: 25791000
[TBL] [Abstract][Full Text] [Related]
18. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
Henri-Dubernet S; Desmasures N; Guéguen M
Can J Microbiol; 2008 Mar; 54(3):218-28. PubMed ID: 18388993
[TBL] [Abstract][Full Text] [Related]
19. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
Biolcati F; Andrighetto C; Bottero MT; Dalmasso A
J Dairy Sci; 2020 May; 103(5):4056-4067. PubMed ID: 32173014
[TBL] [Abstract][Full Text] [Related]
20. Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters.
Giraffa G; De Vecchi P; Rossi P; Nicastro G; Fortina MG
J Appl Microbiol; 1998 Sep; 85(3):411-6. PubMed ID: 9750270
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]