698 related articles for article (PubMed ID: 18524408)
1. 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]
2. 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]
3. 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]
4. Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
Solieri L; Bianchi A; Giudici P
Syst Appl Microbiol; 2012 Jun; 35(4):270-7. PubMed ID: 22626626
[TBL] [Abstract][Full Text] [Related]
5. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.
Neviani E; De Dea Lindner J; Bernini V; Gatti M
Food Microbiol; 2009 May; 26(3):240-5. PubMed ID: 19269563
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
Ercolini D; Moschetti G; Blaiotta G; Coppola S
Syst Appl Microbiol; 2001 Dec; 24(4):610-7. PubMed ID: 11876368
[TBL] [Abstract][Full Text] [Related]
10. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
Van Hoorde K; Heyndrickx M; Vandamme P; Huys G
Food Microbiol; 2010 May; 27(3):425-33. PubMed ID: 20227609
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
Dolci P; Alessandria V; Zeppa G; Rantsiou K; Cocolin L
Food Microbiol; 2008 Apr; 25(2):392-9. PubMed ID: 18206782
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
Randazzo CL; Pitino I; Ribbera A; Caggia C
Food Microbiol; 2010 May; 27(3):363-74. PubMed ID: 20227601
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
Randazzo CL; Torriani S; Akkermans AD; de Vos WM; Vaughan EE
Appl Environ Microbiol; 2002 Apr; 68(4):1882-92. PubMed ID: 11916708
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
