126 related articles for article (PubMed ID: 18650274)
1. A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening.
Franciosi E; Settanni L; Carlin S; Cavazza A; Poznanski E
J Dairy Sci; 2008 Aug; 91(8):2981-91. PubMed ID: 18650274
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
[TBL] [Abstract][Full Text] [Related]
4. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
Aquilanti L; Silvestri G; Zannini E; Osimani A; Santarelli S; Clementi F
J Appl Microbiol; 2007 Oct; 103(4):948-60. PubMed ID: 17897198
[TBL] [Abstract][Full Text] [Related]
9. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
Colombo F; Borgo F; Fortina MG
J Basic Microbiol; 2009 Dec; 49(6):521-30. PubMed ID: 19810037
[TBL] [Abstract][Full Text] [Related]
10. Characterization of Italian cheeses ripened under nonconventional conditions.
Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox PF; Gobbetti M
J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
[TBL] [Abstract][Full Text] [Related]
11. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
Coda R; Brechany E; De Angelis M; De Candia S; Di Cagno R; Gobbetti M
J Dairy Sci; 2006 Nov; 89(11):4126-43. PubMed ID: 17032999
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
Franciosi E; Carafa I; Nardin T; Schiavon S; Poznanski E; Cavazza A; Larcher R; Tuohy KM
Biomed Res Int; 2015; 2015():625740. PubMed ID: 25802859
[TBL] [Abstract][Full Text] [Related]
18. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
Swearingen PA; O'Sullivan DJ; Warthesen JJ
J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]