BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

143 related articles for article (PubMed ID: 23969047)

  • 1. Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct.
    Broadbent JR; Hughes JE; Welker DL; Tompkins TA; Steele JL
    Genome Announc; 2013 Aug; 1(4):. PubMed ID: 23969047
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
    Christiansen JK; Hughes JE; Welker DL; Rodríguez BT; Steele JL; Broadbent JR
    Appl Environ Microbiol; 2008 Jan; 74(2):416-23. PubMed ID: 17993552
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.
    Broadbent JR; Cai H; Larsen RL; Hughes JE; Welker DL; De Carvalho VG; Tompkins TA; Ardö Y; Vogensen F; De Lorentiis A; Gatti M; Neviani E; Steele JL
    J Dairy Sci; 2011 Sep; 94(9):4313-28. PubMed ID: 21854904
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
    Slattery L; O'Callaghan J; Fitzgerald GF; Beresford T; Ross RP
    J Dairy Sci; 2010 Oct; 93(10):4435-54. PubMed ID: 20854978
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter.
    Bertani G; Bassi D; Gatti M; Cocconcelli PS; Neviani E
    Genome Announc; 2018 Mar; 6(10):. PubMed ID: 29519838
    [No Abstract]   [Full Text] [Related]  

  • 6. Effect of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture.
    Avila M; Garde S; Medina M; Nuñez M
    J Food Prot; 2005 May; 68(5):1026-33. PubMed ID: 15895737
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Early lysis of Lactobacillus helveticus CNRZ 303 in Swiss cheese is not prophage-related.
    Deutsch SM; Neveu A; Guezenec S; Ritzenthaler P; Lortal S
    Int J Food Microbiol; 2003 Mar; 81(2):147-57. PubMed ID: 12457589
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
    O'Sullivan DJ; McSweeney PLH; Cotter PD; Giblin L; Sheehan JJ
    J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Draft Genome Sequence of
    Palomino MM; Burguener GF; Campos J; Allievi M; Fina-Martin J; Prado Acosta M; Fernández Do Porto DA; Ruzal SM
    Genome Announc; 2018 Feb; 6(7):. PubMed ID: 29449405
    [No Abstract]   [Full Text] [Related]  

  • 10. Impact of different starter cultures and
    Sıçramaz H; Güven OT; Can A; Ayar A; Gül Y
    Curr Res Food Sci; 2022; 5():1009-1016. PubMed ID: 35755305
    [No Abstract]   [Full Text] [Related]  

  • 11. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA; Tong PS; El Soda M
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
    Lee WJ; Banavara DS; Hughes JE; Christiansen JK; Steele JL; Broadbent JR; Rankin SA
    Appl Environ Microbiol; 2007 May; 73(9):3034-9. PubMed ID: 17337535
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity.
    Spus M; Liu H; Wels M; Abee T; Smid EJ
    Int J Food Microbiol; 2017 Jan; 241():173-180. PubMed ID: 27792948
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and
    Tondhoush A; Soltani M; Azarikia F; Homayouni-Rad A; Karami M
    Food Sci Nutr; 2024 Jan; 12(1):328-339. PubMed ID: 38268878
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
    Cuffia F; Bergamini CV; Wolf IV; Hynes ER; Perotti MC
    Food Sci Technol Int; 2018 Jan; 24(1):67-77. PubMed ID: 28870105
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese.
    O'Brien E; Mills S; Dobson A; Serrano LM; Hannon J; Ryan SP; Kilcawley KN; Brandsma JB; Meijer WC; Hill C; Ross RP
    J Dairy Sci; 2017 Jun; 100(6):4322-4334. PubMed ID: 28365124
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A; Braghieri A; Cioffi S; Claps S; Genovese F; Morone G; Napolitano F; Parente E
    J Dairy Sci; 2015 Mar; 98(3):1467-78. PubMed ID: 25582584
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides.
    Sridhar VR; Hughes JE; Welker DL; Broadbent JR; Steele JL
    Appl Environ Microbiol; 2005 Jun; 71(6):3025-32. PubMed ID: 15932998
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.