159 related articles for article (PubMed ID: 21056778)
21. Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
Rea MC; Görges S; Gelsomino R; Brennan NM; Mounier J; Vancanneyt M; Scherer S; Swings J; Cogan TM
J Dairy Sci; 2007 May; 90(5):2200-10. PubMed ID: 17430918
[TBL] [Abstract][Full Text] [Related]
22. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
Alegría A; Alvarez-Martín P; Sacristán N; Fernández E; Delgado S; Mayo B
Int J Food Microbiol; 2009 Nov; 136(1):44-51. PubMed ID: 19822375
[TBL] [Abstract][Full Text] [Related]
23. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
24. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
Aquilanti L; Silvestri G; Zannini E; Osimani A; Santarelli S; Clementi F
J Appl Microbiol; 2007 Oct; 103(4):948-60. PubMed ID: 17897198
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. 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]
27. Surface microflora of four smear-ripened cheeses.
Mounier J; Gelsomino R; Goerges S; Vancanneyt M; Vandemeulebroecke K; Hoste B; Scherer S; Swings J; Fitzgerald GF; Cogan TM
Appl Environ Microbiol; 2005 Nov; 71(11):6489-500. PubMed ID: 16269673
[TBL] [Abstract][Full Text] [Related]
28. Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses.
Morales F; Morales JI; Hernández CH; Hernández-Sánchez H
Appl Biochem Biotechnol; 2011 Jul; 164(6):889-905. PubMed ID: 21327742
[TBL] [Abstract][Full Text] [Related]
29. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region.
Ben Belgacem Z; Dousset X; Prévost H; Manai M
Arch Microbiol; 2009 Sep; 191(9):711-20. PubMed ID: 19669730
[TBL] [Abstract][Full Text] [Related]
30. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
31. Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses.
Ishikawa M; Kodama K; Yasuda H; Okamoto-Kainuma A; Koizumi K; Yamasato K
Lett Appl Microbiol; 2007 Mar; 44(3):308-13. PubMed ID: 17309509
[TBL] [Abstract][Full Text] [Related]
32. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
Ouadghiri M; Amar M; Vancanneyt M; Swings J
FEMS Microbiol Lett; 2005 Oct; 251(2):267-71. PubMed ID: 16168579
[TBL] [Abstract][Full Text] [Related]
33. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
Silva LF; Casella T; Gomes ES; Nogueira MC; De Dea Lindner J; Penna AL
J Food Sci; 2015 Feb; 80(2):M411-7. PubMed ID: 25597646
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
Pogačić T; Mancini A; Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
Chao SH; Wu RJ; Watanabe K; Tsai YC
Int J Food Microbiol; 2009 Nov; 135(3):203-10. PubMed ID: 19700215
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes.
Saubusse M; Millet L; Delbès C; Callon C; Montel MC
Int J Food Microbiol; 2007 May; 116(1):126-35. PubMed ID: 17306399
[TBL] [Abstract][Full Text] [Related]
40. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
Nikolic M; Terzic-Vidojevic A; Jovcic B; Begovic J; Golic N; Topisirovic L
Int J Food Microbiol; 2008 Feb; 122(1-2):162-70. PubMed ID: 18177967
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]