125 related articles for article (PubMed ID: 29459243)
1. Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures.
Tidona F; Meucci A; Povolo M; Pelizzola V; Zago M; Contarini G; Carminati D; Giraffa G
Int J Food Microbiol; 2018 Apr; 271():1-7. PubMed ID: 29459243
[TBL] [Abstract][Full Text] [Related]
2. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis.
Gutiérrez-Méndez N; Vallejo-Cordoba B; González-Córdova AF; Nevárez-Moorillón GV; Rivera-Chavira B
J Dairy Sci; 2008 Jan; 91(1):49-57. PubMed ID: 18096924
[TBL] [Abstract][Full Text] [Related]
4. Starter culture development for improving safety and quality of Domiati cheese.
Ayad EH
Food Microbiol; 2009 Aug; 26(5):533-41. PubMed ID: 19465251
[TBL] [Abstract][Full Text] [Related]
5. Atypical citrate-fermenting Lactococcus lactis strains isolated from dromedary's milk.
Drici H; Gilbert C; Kihal M; Atlan D
J Appl Microbiol; 2010 Feb; 108(2):647-57. PubMed ID: 19663815
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Technological performance of several Lactococcus and Enterococcus strains of dairy origin in milk.
Delgado S; Delgado T; Mayo B
J Food Prot; 2002 Oct; 65(10):1590-6. PubMed ID: 12380744
[TBL] [Abstract][Full Text] [Related]
8. Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.
López-González MJ; Campelo AB; Picon A; Rodríguez A; Martínez B
BMC Microbiol; 2018 Jul; 18(1):76. PubMed ID: 30029618
[TBL] [Abstract][Full Text] [Related]
9. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
[TBL] [Abstract][Full Text] [Related]
10. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney PL; Faccia M; Gobbetti M
Int J Food Microbiol; 2007 Nov; 119(3):182-91. PubMed ID: 17884215
[TBL] [Abstract][Full Text] [Related]
11. Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.
Fortina MG; Ricci G; Foschino R; Picozzi C; Dolci P; Zeppa G; Cocolin L; Manachini PL
J Appl Microbiol; 2007 Aug; 103(2):445-53. PubMed ID: 17650205
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. From Waste to Taste-Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered)
Liu JM; Chen L; Dorau R; Lillevang SK; Jensen PR; Solem C
J Agric Food Chem; 2020 May; 68(21):5891-5899. PubMed ID: 32363876
[No Abstract] [Full Text] [Related]
14. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
[TBL] [Abstract][Full Text] [Related]
15. Microbial community dynamics in thermophilic undefined milk starter cultures.
Parente E; Guidone A; Matera A; De Filippis F; Mauriello G; Ricciardi A
Int J Food Microbiol; 2016 Jan; 217():59-67. PubMed ID: 26490650
[TBL] [Abstract][Full Text] [Related]
16. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
17. Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent.
del Rio B; Ladero V; Redruello B; Linares DM; Fernández M; Martín MC; Alvarez MA
Food Microbiol; 2015 Jun; 48():163-70. PubMed ID: 25791004
[TBL] [Abstract][Full Text] [Related]
18. Technological characterization of lactococci isolated from traditional Chinese fermented milks.
Ma CL; Zhang LW; Yi HX; Du M; Han X; Zhang LL; Feng Z; Zhang YC; Li Q
J Dairy Sci; 2011 Apr; 94(4):1691-6. PubMed ID: 21426956
[TBL] [Abstract][Full Text] [Related]
19. Short communication: Enzymatic perspective of galactosidases reveals variations in lactose metabolism among Lactococcus lactis strains.
Yang Y; Li N; Jiang Y; Liu Z; Liu X; Zhao J; Zhang H; Chen W
J Dairy Sci; 2019 Jul; 102(7):6027-6031. PubMed ID: 31056324
[TBL] [Abstract][Full Text] [Related]
20. Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium.
Vaningelgem F; Zamfir M; Adriany T; De Vuyst L
J Appl Microbiol; 2004; 97(6):1257-73. PubMed ID: 15546417
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]