496 related articles for article (PubMed ID: 19250575)
1. Evaluation of different primers for PCR-DGGE analysis of cheese-associated enterococci.
Lorbeg PM; Majhenic AC; Rogelj I
J Dairy Res; 2009 Aug; 76(3):265-71. PubMed ID: 19250575
[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. 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]
4. 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]
5. 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]
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. 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]
8. [Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].
Wang YY; Li HR; Jia SF; Wu ZJ; Guo BH
Wei Sheng Wu Xue Bao; 2006 Apr; 46(2):310-3. PubMed ID: 16736598
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Rapid identification of Enterococcus italicus by PCR with primers targeted to 16S rRNA gene.
Fortina MG; Ricci G; Borgo F; Manachini PL
Lett Appl Microbiol; 2007 Apr; 44(4):443-6. PubMed ID: 17397485
[TBL] [Abstract][Full Text] [Related]
11. DGGE with genomic DNA: suitable for detection of numerically important organisms but not for identification of the most abundant organisms.
de Araújo JC; Schneider RP
Water Res; 2008 Dec; 42(20):5002-10. PubMed ID: 18929384
[TBL] [Abstract][Full Text] [Related]
12. Acinetobacter diversity in environmental samples assessed by 16S rRNA gene PCR-DGGE fingerprinting.
Vanbroekhoven K; Ryngaert A; Wattiau P; Mot R; Springael D
FEMS Microbiol Ecol; 2004 Oct; 50(1):37-50. PubMed ID: 19712375
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. 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]
17. Characterization of microflora in homemade semi-hard white Zlatar cheese.
Terzic-Vidojevic A; Vukasinovic M; Veljovic K; Ostojic M; Topisirovic L
Int J Food Microbiol; 2007 Feb; 114(1):36-42. PubMed ID: 17182146
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
