These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

87 related articles for article (PubMed ID: 20260793)

  • 1. The effects of lactobacilli on the quality of Cheddar cheese made from pasteurized milk.
    TITTSLER RP; SANDERS GP
    J Bacteriol; 1947 Aug; 54(2):276. PubMed ID: 20260793
    [No Abstract]   [Full Text] [Related]  

  • 2. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É; LaPointe G; Roy D
    Int J Food Microbiol; 2013 Aug; 166(1):117-24. PubMed ID: 23850855
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
    J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose.
    Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
    J Dairy Sci; 2015 Jun; 98(6):3645-54. PubMed ID: 25795482
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evidence of terroir in milk sourcing and its influence on Cheddar cheese.
    Turbes G; Linscott TD; Tomasino E; Waite-Cusic J; Lim J; Meunier-Goddik L
    J Dairy Sci; 2016 Jul; 99(7):5093-5103. PubMed ID: 27085404
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.
    Marek P; Nair MK; Hoagland T; Venkitanarayanan K
    Int J Food Microbiol; 2004 Jul; 94(1):1-7. PubMed ID: 15172479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles.
    Nacef M; Chevalier M; Chollet S; Drider D; Flahaut C
    Int J Food Microbiol; 2017 Apr; 247():2-8. PubMed ID: 27423415
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.
    Callon C; Saubusse M; Didienne R; Buchin S; Montel MC
    Int J Food Microbiol; 2011 Feb; 145(2-3):379-89. PubMed ID: 21255857
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG; Withers SE; Brechany EY; Banks JM
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
    Ortigosa M; Arizcun C; Irigoyen A; Oneca M; Torre P
    Food Microbiol; 2006 Sep; 23(6):591-8. PubMed ID: 16943056
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese.
    Porcellato D; Johnson ME; Houck K; Skeie SB; Mills DA; Kalanetra KM; Steele JL
    Food Microbiol; 2015 Aug; 49():65-73. PubMed ID: 25846916
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 5.