366 related articles for article (PubMed ID: 31236715)
1. Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk.
Joishy TK; Dehingia M; Khan MR
World J Microbiol Biotechnol; 2019 Jun; 35(7):102. PubMed ID: 31236715
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
Zuo FL; Feng XJ; Chen LL; Chen SW
Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
[TBL] [Abstract][Full Text] [Related]
4. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
5. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese.
Aldrete-Tapia A; Escobar-Ramírez MC; Tamplin ML; Hernández-Iturriaga M
Food Microbiol; 2014 Dec; 44():136-41. PubMed ID: 25084655
[TBL] [Abstract][Full Text] [Related]
6. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
[TBL] [Abstract][Full Text] [Related]
7. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
Delgado S; Rachid CT; Fernández E; Rychlik T; Alegría A; Peixoto RS; Mayo B
Food Microbiol; 2013 Oct; 36(1):103-11. PubMed ID: 23764225
[TBL] [Abstract][Full Text] [Related]
8. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
Giannino ML; Marzotto M; Dellaglio F; Feligini M
Int J Food Microbiol; 2009 Apr; 130(3):188-95. PubMed ID: 19232767
[TBL] [Abstract][Full Text] [Related]
9. The microbiology of South African traditional fermented milks.
Beukes EM; Bester BH; Mostert JF
Int J Food Microbiol; 2001 Feb; 63(3):189-97. PubMed ID: 11246902
[TBL] [Abstract][Full Text] [Related]
10. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Campos G; Robles L; Alonso R; Nuñez M; Picon A
J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
Elizaquível P; Pérez-Cataluña A; Yépez A; Aristimuño C; Jiménez E; Cocconcelli PS; Vignolo G; Aznar R
Int J Food Microbiol; 2015 Apr; 198():9-18. PubMed ID: 25584777
[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. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
Mangia NP; Fancello F; Deiana P
J Appl Microbiol; 2016 Feb; 120(2):329-45. PubMed ID: 26551888
[TBL] [Abstract][Full Text] [Related]
15. Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.
Cardinali F; Osimani A; Taccari M; Milanović V; Garofalo C; Clementi F; Polverigiani S; Zitti S; Raffaelli N; Mozzon M; Foligni R; Franciosi E; Tuohy K; Aquilanti L
Int J Food Microbiol; 2017 Aug; 255():7-16. PubMed ID: 28558331
[TBL] [Abstract][Full Text] [Related]
16. Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products.
Taye Y; Degu T; Fesseha H; Mathewos M
ScientificWorldJournal; 2021; 2021():4697445. PubMed ID: 34421398
[TBL] [Abstract][Full Text] [Related]
17. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
Callon C; Millet L; Montel MC
J Dairy Res; 2004 May; 71(2):231-44. PubMed ID: 15190953
[TBL] [Abstract][Full Text] [Related]
18. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
Alfonzo A; Miceli C; Nasca A; Franciosi E; Ventimiglia G; Di Gerlando R; Tuohy K; Francesca N; Moschetti G; Settanni L
Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
[TBL] [Abstract][Full Text] [Related]
19. Isolation and identification of lactic acid bacteria from soil using an enrichment procedure.
Chen YS; Yanagida F; Shinohara T
Lett Appl Microbiol; 2005; 40(3):195-200. PubMed ID: 15715644
[TBL] [Abstract][Full Text] [Related]
20. Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.
Wuyts S; Van Beeck W; Oerlemans EFM; Wittouck S; Claes IJJ; De Boeck I; Weckx S; Lievens B; De Vuyst L; Lebeer S
Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29654180
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
