412 related articles for article (PubMed ID: 18077039)
1. 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]
2. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
Jokovic N; Nikolic M; Begovic J; Jovcic B; Savic D; Topisirovic L
Int J Food Microbiol; 2008 Oct; 127(3):305-11. PubMed ID: 18775578
[TBL] [Abstract][Full Text] [Related]
5. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
Ouadghiri M; Amar M; Vancanneyt M; Swings J
FEMS Microbiol Lett; 2005 Oct; 251(2):267-71. PubMed ID: 16168579
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction.
Hao Y; Zhao L; Zhang H; Zhai Z; Huang Y; Liu X; Zhang L
J Dairy Sci; 2010 May; 93(5):1926-33. PubMed ID: 20412906
[TBL] [Abstract][Full Text] [Related]
8. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
Mathara JM; Schillinger U; Kutima PM; Mbugua SK; Holzapfel WH
Int J Food Microbiol; 2004 Aug; 94(3):269-78. PubMed ID: 15246238
[TBL] [Abstract][Full Text] [Related]
9. Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR.
Furet JP; Quénée P; Tailliez P
Int J Food Microbiol; 2004 Dec; 97(2):197-207. PubMed ID: 15541806
[TBL] [Abstract][Full Text] [Related]
10. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
Obodai M; Dodd CE
J Appl Microbiol; 2006 Jun; 100(6):1355-63. PubMed ID: 16696684
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
Delgado S; Rachid CT; Fernández E; Rychlik T; Alegría A; Peixoto RS; Mayo B
Food Microbiol; 2013 Oct; 36(1):103-11. PubMed ID: 23764225
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
Mohammed M; Abd El-Aziz H; Omran N; Anwar S; Awad S; El-Soda M
Int J Food Microbiol; 2009 Jan; 128(3):417-23. PubMed ID: 18992953
[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. 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]
20. Polyphasic characterization of the lactic acid bacteria in kefir.
Mainville I; Robert N; Lee B; Farnworth ER
Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
