295 related articles for article (PubMed ID: 17604862)
1. Optimization of conditions for profiling bacterial populations in food by culture-independent methods.
Cocolin L; Diez A; Urso R; Rantsiou K; Comi G; Bergmaier I; Beimfohr C
Int J Food Microbiol; 2007 Nov; 120(1-2):100-9. PubMed ID: 17604862
[TBL] [Abstract][Full Text] [Related]
2. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
Waters SM; Murphy RA; Power RF
Int J Food Microbiol; 2006 Aug; 110(3):268-77. PubMed ID: 16814892
[TBL] [Abstract][Full Text] [Related]
3. Bacterial biodiversity of traditional Zabady fermented milk.
El-Baradei G; Delacroix-Buchet A; Ogier JC
Int J Food Microbiol; 2008 Feb; 121(3):295-301. PubMed ID: 18077039
[TBL] [Abstract][Full Text] [Related]
4. Microflora of Feta cheese from four Greek manufacturers.
Rantsiou K; Urso R; Dolci P; Comi G; Cocolin L
Int J Food Microbiol; 2008 Aug; 126(1-2):36-42. PubMed ID: 18555549
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
Ercolini D; Frisso G; Mauriello G; Salvatore F; Coppola S
Int J Food Microbiol; 2008 May; 124(2):164-70. PubMed ID: 18455822
[TBL] [Abstract][Full Text] [Related]
7. Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.
Pennacchia C; Ercolini D; Villani F
Int J Food Microbiol; 2009 Sep; 134(3):230-6. PubMed ID: 19651454
[TBL] [Abstract][Full Text] [Related]
8. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
Alegría A; Alvarez-Martín P; Sacristán N; Fernández E; Delgado S; Mayo B
Int J Food Microbiol; 2009 Nov; 136(1):44-51. PubMed ID: 19822375
[TBL] [Abstract][Full Text] [Related]
9. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
Giannino ML; Marzotto M; Dellaglio F; Feligini M
Int J Food Microbiol; 2009 Apr; 130(3):188-95. PubMed ID: 19232767
[TBL] [Abstract][Full Text] [Related]
10. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
Flórez AB; Mayo B
Int J Food Microbiol; 2006 Jul; 110(2):165-71. PubMed ID: 16806553
[TBL] [Abstract][Full Text] [Related]
11. Use of a culture-independent molecular method to study the ecology of Yersinia spp. in food.
Cocolin L; Comi G
Int J Food Microbiol; 2005 Nov; 105(1):71-82. PubMed ID: 16085330
[TBL] [Abstract][Full Text] [Related]
12. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
Dolci P; Alessandria V; Rantsiou K; Rolle L; Zeppa G; Cocolin L
Int J Food Microbiol; 2008 Mar; 122(3):302-11. PubMed ID: 18272246
[TBL] [Abstract][Full Text] [Related]
13. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
Randazzo CL; Vaughan EE; Caggia C
Int J Food Microbiol; 2006 May; 109(1-2):1-8. PubMed ID: 16616965
[TBL] [Abstract][Full Text] [Related]
14. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages.
Fontana C; Vignolo G; Cocconcelli PS
J Microbiol Methods; 2005 Dec; 63(3):254-63. PubMed ID: 15893830
[TBL] [Abstract][Full Text] [Related]
15. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
Najjari A; Ouzari H; Boudabous A; Zagorec M
Int J Food Microbiol; 2008 Feb; 121(3):342-51. PubMed ID: 18155310
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham.
Tu RJ; Wu HY; Lock YS; Chen MJ
Food Microbiol; 2010 Jun; 27(4):460-7. PubMed ID: 20417394
[TBL] [Abstract][Full Text] [Related]
17. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
Corbière Morot-Bizot S; Leroy S; Talon R
Int J Food Microbiol; 2006 Apr; 108(2):210-7. PubMed ID: 16488037
[TBL] [Abstract][Full Text] [Related]
18. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
Serhan M; Cailliez-Grimal C; Borges F; Revol-Junelles AM; Hosri C; Fanni J
Food Microbiol; 2009 Sep; 26(6):645-52. PubMed ID: 19527841
[TBL] [Abstract][Full Text] [Related]
19. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
Gala E; Landi S; Solieri L; Nocetti M; Pulvirenti A; Giudici P
Int J Food Microbiol; 2008 Jul; 125(3):347-51. PubMed ID: 18524408
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]