143 related articles for article (PubMed ID: 23969047)
21. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
[TBL] [Abstract][Full Text] [Related]
22. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
Charlet M; Duboz G; Faurie F; Le Quéré JL; Berthier F
Int J Food Microbiol; 2009 Apr; 131(1):10-9. PubMed ID: 18842314
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. The Impact of the Adjunct Heat-Treated Starter Culture and
Garbowska M; Berthold-Pluta A; Stasiak-Różańska L; Pluta A
Animals (Basel); 2021 Sep; 11(9):. PubMed ID: 34573665
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.
Zago M; Bonvini B; Rossetti L; Meucci A; Giraffa G; Carminati D
J Dairy Res; 2015 May; 82(2):242-7. PubMed ID: 25827218
[TBL] [Abstract][Full Text] [Related]
27. Use of Salt-Tolerant Lactic Acid Bacteria for Manufacture of White Pickled Cheese (Domiati) Ripened Without Salted Whey in Sealed Polyethylene Pouches.
El-Gendy SM; Abdel-Galil H; Shahin Y; Hegazi FZ
J Food Prot; 1983 Apr; 46(4):335-338. PubMed ID: 30913584
[TBL] [Abstract][Full Text] [Related]
28. Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.
Giraffa G; Gatti M; Rossetti L; Senini L; Neviani E
Appl Environ Microbiol; 2000 Apr; 66(4):1259-65. PubMed ID: 10742197
[TBL] [Abstract][Full Text] [Related]
29. Lactobacillus helveticus: the proteolytic system.
Griffiths MW; Tellez AM
Front Microbiol; 2013; 4():30. PubMed ID: 23467265
[TBL] [Abstract][Full Text] [Related]
30. Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.
Sadat-Mekmene L; Genay M; Atlan D; Lortal S; Gagnaire V
Int J Food Microbiol; 2011 Mar; 146(1):1-13. PubMed ID: 21354644
[TBL] [Abstract][Full Text] [Related]
31. Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.
Egger L; Ménard O; Abbühl L; Duerr D; Stoffers H; Berthoud H; Meola M; Badertscher R; Blaser C; Dupont D; Portmann R
Food Chem; 2021 Mar; 340():128154. PubMed ID: 33010641
[TBL] [Abstract][Full Text] [Related]
32. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture.
Baptista DP; Negrão F; Eberlin MN; Gigante ML
Food Res Int; 2020 Jul; 133():109190. PubMed ID: 32466918
[TBL] [Abstract][Full Text] [Related]
33. Probiotic white cheese production using coculture with
Ehsani A; Hashemi M; Afshari A; Aminzare M
Vet World; 2018 May; 11(5):726-730. PubMed ID: 29915515
[TBL] [Abstract][Full Text] [Related]
34. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
[TBL] [Abstract][Full Text] [Related]
35. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
Bottari B; Agrimonti C; Gatti M; Neviani E; Marmiroli N
Int J Food Microbiol; 2013 Jan; 160(3):290-7. PubMed ID: 23290237
[TBL] [Abstract][Full Text] [Related]
36. Genome sequence and analysis of Lactobacillus helveticus.
Cremonesi P; Chessa S; Castiglioni B
Front Microbiol; 2012; 3():435. PubMed ID: 23335916
[TBL] [Abstract][Full Text] [Related]
37. Survey on the CRISPR arrays in Lactobacillus helveticus genomes.
Scaltriti E; Carminati D; Cortimiglia C; Ramoni R; Sørensen KI; Giraffa G; Zago M
Lett Appl Microbiol; 2019 May; 68(5):394-402. PubMed ID: 30762876
[TBL] [Abstract][Full Text] [Related]
38. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
Garde S; Avila M; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
[TBL] [Abstract][Full Text] [Related]
39. Investigation of Flavor-Forming Starter
Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
[TBL] [Abstract][Full Text] [Related]
40. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
Tungjaroenchai W; Drake MA; White CH
J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
