141 related articles for article (PubMed ID: 23548294)
1. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains.
Caro I; Mateo J; Sandoval MH; Soto S; García-Armesto MR; Castro JM
J Dairy Sci; 2013 Jun; 96(6):3461-70. PubMed ID: 23548294
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Campos G; Robles L; Alonso R; Nuñez M; Picon A
J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Short communication: characterization of microflora in Mexican Chihuahua cheese.
Renye JA; Somkuti GA; Van Hekken DL; Guerrero Prieto VM
J Dairy Sci; 2011 Jul; 94(7):3311-5. PubMed ID: 21700016
[TBL] [Abstract][Full Text] [Related]
9. Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese.
Meira SM; Helfer VE; Velho RV; Lopes FC; Brandelli A
J Dairy Res; 2012 Feb; 79(1):119-27. PubMed ID: 23171587
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk.
Milani C; Fontana F; Alessandri G; Mancabelli L; Lugli GA; Longhi G; Anzalone R; Viappiani A; Duranti S; Turroni F; Ossiprandi MC; van Sinderen D; Ventura M
Appl Environ Microbiol; 2020 Jun; 86(12):. PubMed ID: 32303552
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses.
Vataščinová T; Pipová M; Fraqueza MJR; Maľa P; Dudriková E; Drážovská M; Lauková A
J Dairy Sci; 2020 Aug; 103(8):6900-6903. PubMed ID: 32600768
[TBL] [Abstract][Full Text] [Related]
14. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
Kongo JM; Ho AJ; Malcata FX; Wiedmann M
J Appl Microbiol; 2007 Nov; 103(5):1838-44. PubMed ID: 17953594
[TBL] [Abstract][Full Text] [Related]
15. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
Dasen A; Berthier F; Grappin R; Williams AG; Banks J
J Appl Microbiol; 2003; 94(4):595-607. PubMed ID: 12631195
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
Coeuret V; Gueguen M; Vernoux JP
J Dairy Res; 2004 Nov; 71(4):451-60. PubMed ID: 15605712
[TBL] [Abstract][Full Text] [Related]
19. Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity.
Jabbari V; Khiabani MS; Mokarram RR; Hassanzadeh AM; Ahmadi E; Gharenaghadeh S; Karimi N; Kafil HS
Probiotics Antimicrob Proteins; 2017 Jun; 9(2):189-193. PubMed ID: 28155128
[TBL] [Abstract][Full Text] [Related]
20. PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.
Oneca M; Irigoyen A; Ortigosa M; Torre P
FEMS Microbiol Lett; 2003 Oct; 227(2):271-7. PubMed ID: 14592719
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]