662 related articles for article (PubMed ID: 24905221)
1. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
[TBL] [Abstract][Full Text] [Related]
2. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
[TBL] [Abstract][Full Text] [Related]
3. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
[TBL] [Abstract][Full Text] [Related]
4. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
Oberg CJ; Moyes LV; Domek MJ; Brothersen C; McMahon DJ
J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
[TBL] [Abstract][Full Text] [Related]
5. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.
Gardiner G; Ross RP; Collins JK; Fitzgerald G; Stanton C
Appl Environ Microbiol; 1998 Jun; 64(6):2192-9. PubMed ID: 9603834
[TBL] [Abstract][Full Text] [Related]
6. Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification.
Desfossés-Foucault E; Dussault-Lepage V; Le Boucher C; Savard P; Lapointe G; Roy D
Front Microbiol; 2012; 3():350. PubMed ID: 23060868
[TBL] [Abstract][Full Text] [Related]
7. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
Phillips M; Kailasapathy K; Tran L
Int J Food Microbiol; 2006 Apr; 108(2):276-80. PubMed ID: 16478637
[TBL] [Abstract][Full Text] [Related]
10. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
Garcia EF; de Oliveira ME; Queiroga Rde C; Machado TA; de Souza EL
Int J Food Sci Nutr; 2012 Dec; 63(8):947-56. PubMed ID: 22574688
[TBL] [Abstract][Full Text] [Related]
11. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
Bezerra TK; de Araujo AR; do Nascimento ES; de Matos Paz JE; Gadelha CA; Gadelha TS; Pacheco MT; do Egypto Queiroga Rde C; de Oliveira ME; Madruga MS
Food Chem; 2016 Apr; 196():359-66. PubMed ID: 26593502
[TBL] [Abstract][Full Text] [Related]
12. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
Desfossés-Foucault É; LaPointe G; Roy D
Int J Food Microbiol; 2013 Aug; 166(1):117-24. PubMed ID: 23850855
[TBL] [Abstract][Full Text] [Related]
13. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
[TBL] [Abstract][Full Text] [Related]
14. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
Vandera E; Kakouri A; Koukkou AI; Samelis J
Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
[TBL] [Abstract][Full Text] [Related]
15. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
Gomes AM; Malcata FX
J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
[TBL] [Abstract][Full Text] [Related]
16. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.
Ryan PM; Burdíková Z; Beresford T; Auty MA; Fitzgerald GF; Ross RP; Sheehan JJ; Stanton C
J Dairy Sci; 2015 Dec; 98(12):8531-44. PubMed ID: 26409971
[TBL] [Abstract][Full Text] [Related]
17. Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese.
Scheller M; O'Sullivan DJ
J Dairy Sci; 2011 Mar; 94(3):1122-31. PubMed ID: 21338778
[TBL] [Abstract][Full Text] [Related]
18. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
Vinderola CG; Prosello W; Ghiberto TD; Reinheimer JA
J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
[TBL] [Abstract][Full Text] [Related]
19. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
Ong L; Shah NP
J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
[TBL] [Abstract][Full Text] [Related]
20. Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product.
Vinderola G; Prosello W; Molinari F; Ghiberto D; Reinheimer J
Int J Food Microbiol; 2009 Oct; 135(2):171-4. PubMed ID: 19751954
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]