720 related articles for article (PubMed ID: 19527841)
21. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
Dolci P; Alessandria V; Rantsiou K; Bertolino M; Cocolin L
Int J Food Microbiol; 2010 Sep; 143(1-2):71-5. PubMed ID: 20705353
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. 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]
25. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
Aquilanti L; Dell'Aquila L; Zannini E; Zocchetti A; Clementi F
Lett Appl Microbiol; 2006 Aug; 43(2):161-7. PubMed ID: 16869899
[TBL] [Abstract][Full Text] [Related]
26. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
Rossetti L; Giraffa G
J Microbiol Methods; 2005 Nov; 63(2):135-44. PubMed ID: 15893395
[TBL] [Abstract][Full Text] [Related]
27. [Use of real-time PCR for quantitative assessment of lactic acid bacteria and bifidobacteria in dairy products].
Zelenaia LB; Kovalenko NK; Oblap RV; Hovak NB; Golubets RA
Mikrobiol Z; 2012; 74(1):14-9. PubMed ID: 22545439
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
Obodai M; Dodd CE
J Appl Microbiol; 2006 Jun; 100(6):1355-63. PubMed ID: 16696684
[TBL] [Abstract][Full Text] [Related]
30. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
Martín-Platero AM; Valdivia E; Maqueda M; Martín-Sánchez I; Martínez-Bueno M
Appl Environ Microbiol; 2008 Sep; 74(18):5662-73. PubMed ID: 18658288
[TBL] [Abstract][Full Text] [Related]
31. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
Callon C; Millet L; Montel MC
J Dairy Res; 2004 May; 71(2):231-44. PubMed ID: 15190953
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
Mangia NP; Fancello F; Deiana P
J Appl Microbiol; 2016 Feb; 120(2):329-45. PubMed ID: 26551888
[TBL] [Abstract][Full Text] [Related]
36. Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese.
Psoni L; Kotzamanides C; Andrighetto C; Lombardi A; Tzanetakis N; Litopoulou-Tzanetaki E
Int J Food Microbiol; 2006 May; 109(1-2):109-20. PubMed ID: 16529834
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
Østlie HM; Eliassen L; Florvaag A; Skeie S
Int J Food Microbiol; 2004 Aug; 94(3):287-99. PubMed ID: 15246240
[TBL] [Abstract][Full Text] [Related]
39. Main microorganisms involved in the fermentation of Ugandan ghee.
Ongol MP; Asano K
Int J Food Microbiol; 2009 Aug; 133(3):286-91. PubMed ID: 19577815
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]