BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

328 related articles for article (PubMed ID: 24387849)

  • 1. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A; Mihajlovic S; Uzelac G; Veljovic K; Tolinacki M; Nikolic M; Topisirovic L; Kojic M
    Food Microbiol; 2014 May; 39():27-38. PubMed ID: 24387849
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F; Oneca M; Berthier F; Torre P
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
    Scatassa ML; Gaglio R; Macaluso G; Francesca N; Randazzo W; Cardamone C; Di Grigoli A; Moschetti G; Settanni L
    Food Microbiol; 2015 Dec; 52():31-41. PubMed ID: 26338114
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.
    Golić N; Cadež N; Terzić-Vidojević A; Suranská H; Beganović J; Lozo J; Kos B; Sušković J; Raspor P; Topisirović L
    Int J Food Microbiol; 2013 Sep; 166(2):294-300. PubMed ID: 23973841
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E; Carafa I; Nardin T; Schiavon S; Poznanski E; Cavazza A; Larcher R; Tuohy KM
    Biomed Res Int; 2015; 2015():625740. PubMed ID: 25802859
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E; Franzetti L; Frusca M; Scarpellini M
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
    Carafa I; Clementi F; Tuohy K; Franciosi E
    Food Microbiol; 2016 Feb; 53(Pt B):94-103. PubMed ID: 26678135
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
    Jokovic N; Nikolic M; Begovic J; Jovcic B; Savic D; Topisirovic L
    Int J Food Microbiol; 2008 Oct; 127(3):305-11. PubMed ID: 18775578
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Redox potential to discriminate among species of lactic acid bacteria.
    Brasca M; Morandi S; Lodi R; Tamburini A
    J Appl Microbiol; 2007 Nov; 103(5):1516-24. PubMed ID: 17953562
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM; Savo Sardaro ML; Nero LA; Neviani E; Gatti M
    Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F; Borgo F; Fortina MG
    J Basic Microbiol; 2009 Dec; 49(6):521-30. PubMed ID: 19810037
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H; Ali Haimoud Lekhal D; Roques C
    Int J Food Microbiol; 2015 Oct; 210():9-15. PubMed ID: 26082325
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
    Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L
    Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
    Castro RD; Oliveira LG; Sant'Anna FM; Luiz LMP; Sandes SHC; Silva CIF; Silva AM; Nunes AC; Penna CFAM; Souza MR
    J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial communities involved in Kaşar cheese ripening.
    Aydemir O; Harth H; Weckx S; Dervişoğlu M; De Vuyst L
    Food Microbiol; 2015 Apr; 46():587-595. PubMed ID: 25475332
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.