BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

249 related articles for article (PubMed ID: 19361876)

  • 1. Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.
    Lortal S; Di Blasi A; Madec MN; Pediliggieri C; Tuminello L; Tanguy G; Fauquant J; Lecuona Y; Campo P; Carpino S; Licitra G
    Int J Food Microbiol; 2009 Jun; 132(1):1-8. PubMed ID: 19361876
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G; Ogier JC; Parayre S; Pediliggieri C; Carnemolla TM; Falentin H; Madec MN; Carpino S; Lortal S
    Appl Environ Microbiol; 2007 Nov; 73(21):6980-7. PubMed ID: 17720831
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
    Carpino S; Randazzo CL; Pino A; Russo N; Rapisarda T; Belvedere G; Caggia C
    Food Microbiol; 2017 Feb; 61():126-135. PubMed ID: 27697162
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
    Didienne R; Defargues C; Callon C; Meylheuc T; Hulin S; Montel MC
    Int J Food Microbiol; 2012 May; 156(2):91-101. PubMed ID: 22483401
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
    Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie.
    Mariani C; Briandet R; Chamba JF; Notz E; Carnet-Pantiez A; Eyoug RN; Oulahal N
    J Dairy Sci; 2007 Apr; 90(4):1653-61. PubMed ID: 17369205
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.
    Cruciata M; Gaglio R; Scatassa ML; Sala G; Cardamone C; Palmeri M; Moschetti G; La Mantia T; Settanni L
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29180375
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making.
    Capri FC; Gaglio R; Botta L; Settanni L; Alduina R
    Int J Food Microbiol; 2024 Jul; 419():110752. PubMed ID: 38781647
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
    Somers EB; Johnson ME; Wong AC
    J Dairy Sci; 2001 Sep; 84(9):1926-36. PubMed ID: 11573770
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
    Scatassa ML; Gaglio R; Macaluso G; Francesca N; Randazzo W; Cardamone C; Di Grigoli A; Moschetti G; Settanni L
    Food Microbiol; 2015 Dec; 52():31-41. PubMed ID: 26338114
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods.
    Dolci P; Barmaz A; Zenato S; Pramotton R; Alessandria V; Cocolin L; Rantsiou K; Ambrosoli R
    J Appl Microbiol; 2009 Jan; 106(1):278-87. PubMed ID: 19054234
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Modelling the competitive growth between Listeria monocytogenes and biofilm microflora of smear cheese wooden shelves.
    Guillier L; Stahl V; Hezard B; Notz E; Briandet R
    Int J Food Microbiol; 2008 Nov; 128(1):51-7. PubMed ID: 18778863
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C; Caravelli A; Coppola D; Barile S; Perozzi G
    Int J Food Microbiol; 2008 Dec; 128(2):378-84. PubMed ID: 18990462
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
    Marino M; Maifreni M; Bartolomeoli I; Rondinini G
    J Appl Microbiol; 2008 Aug; 105(2):540-9. PubMed ID: 18397262
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.