714 related articles for article (PubMed ID: 19120639)
1. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
[TBL] [Abstract][Full Text] [Related]
2. Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.
Nomura M; Kobayashi M; Narita T; Kimoto-Nira H; Okamoto T
J Appl Microbiol; 2006 Aug; 101(2):396-405. PubMed ID: 16882147
[TBL] [Abstract][Full Text] [Related]
3. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
Wang SY; Chen HC; Dai TY; Huang IN; Liu JR; Chen MJ
J Dairy Sci; 2011 Feb; 94(2):623-35. PubMed ID: 21257031
[TBL] [Abstract][Full Text] [Related]
4. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
Fernández E; Alegría A; Delgado S; Martín MC; Mayo B
Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
[TBL] [Abstract][Full Text] [Related]
5. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.
Itoi S; Abe T; Washio S; Ikuno E; Kanomata Y; Sugita H
Int J Food Microbiol; 2008 Jan; 121(1):116-21. PubMed ID: 18068256
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese.
Psoni L; Kotzamanidis C; Yiangou M; Tzanetakis N; Litopoulou-Tzanetaki E
Int J Food Microbiol; 2007 Mar; 114(2):211-20. PubMed ID: 17241681
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. A novel phenotype based on esterase electrophoretic polymorphism for the differentiation of Lactococcus lactis ssp. lactis and cremoris.
Ouzari H; Hassen A; Najjari A; Ettoumi B; Daffonchio D; Zagorec M; Boudabous A; Mora D
Lett Appl Microbiol; 2006 Oct; 43(4):351-9. PubMed ID: 16965363
[TBL] [Abstract][Full Text] [Related]
11. Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.
Itoi S; Yuasa K; Washio S; Abe T; Ikuno E; Sugita H
J Appl Microbiol; 2009 Sep; 107(3):867-74. PubMed ID: 19302314
[TBL] [Abstract][Full Text] [Related]
12. Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations.
Sánchez JI; Rossetti L; Martínez B; Rodríguez A; Giraffa G
J Microbiol Methods; 2006 May; 65(2):268-77. PubMed ID: 16181692
[TBL] [Abstract][Full Text] [Related]
13. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.
Nieto-Arribas P; Seseña S; Poveda JM; Palop L; Cabezas L
Food Microbiol; 2010 Feb; 27(1):85-93. PubMed ID: 19913697
[TBL] [Abstract][Full Text] [Related]
14. Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.
Grattepanche F; Lacroix C; Audet P; Lapointe G
Appl Microbiol Biotechnol; 2005 Jan; 66(4):414-21. PubMed ID: 15599522
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
Rai R; Tamang JP
World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
[TBL] [Abstract][Full Text] [Related]
17. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
[TBL] [Abstract][Full Text] [Related]
18. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
Alegría A; Delgado S; Roces C; López B; Mayo B
Int J Food Microbiol; 2010 Sep; 143(1-2):61-6. PubMed ID: 20708289
[TBL] [Abstract][Full Text] [Related]
19. Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.
Nieto-Arribas P; Seseña S; Poveda JM; Palop L; Cabezas L
J Appl Microbiol; 2009 Nov; 107(5):1505-17. PubMed ID: 19426262
[TBL] [Abstract][Full Text] [Related]
20. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk.
Bravo D; Rodríguez E; Medina M
J Dairy Sci; 2009 Oct; 92(10):4805-11. PubMed ID: 19762795
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]