BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

189 related articles for article (PubMed ID: 31891451)

  • 1. Deconstructing and Reconstructing Cheese Rind Microbiomes for Experiments in Microbial Ecology and Evolution.
    Cosetta CM; Wolfe BE
    Curr Protoc Microbiol; 2020 Mar; 56(1):e95. PubMed ID: 31891451
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.
    Wolfe BE; Button JE; Santarelli M; Dutton RJ
    Cell; 2014 Jul; 158(2):422-433. PubMed ID: 25036636
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D; Dodd CER
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds.
    Schornsteiner E; Mann E; Bereuter O; Wagner M; Schmitz-Esser S
    Int J Food Microbiol; 2014 Jun; 180():88-97. PubMed ID: 24794620
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Longitudinal, Multi-Platform Metagenomics Yields a High-Quality Genomic Catalog and Guides an
    Saak CC; Pierce EC; Dinh CB; Portik D; Hall R; Ashby M; Dutton RJ
    mSystems; 2023 Feb; 8(1):e0070122. PubMed ID: 36622155
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes.
    Zhang Y; Kastman EK; Guasto JS; Wolfe BE
    Nat Commun; 2018 Jan; 9(1):336. PubMed ID: 29362365
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process.
    Lecaudé C; Orieux N; Chuzeville S; Bertry A; Coissac E; Boyer F; Bonin A; Colomb-Boeckler N; Mathieu B; Recour M; Vindret J; Pignol C; Romand S; Petite C; Taberlet P; Charles C; Bel N; Hauwuy A
    Int J Food Microbiol; 2024 Jun; 418():110712. PubMed ID: 38723541
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Highlighting the microbial diversity of 12 French cheese varieties.
    Dugat-Bony E; Garnier L; Denonfoux J; Ferreira S; Sarthou AS; Bonnarme P; Irlinger F
    Int J Food Microbiol; 2016 Dec; 238():265-273. PubMed ID: 27710867
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cheese rind microbial communities: diversity, composition and origin.
    Irlinger F; Layec S; Hélinck S; Dugat-Bony E
    FEMS Microbiol Lett; 2015 Jan; 362(2):1-11. PubMed ID: 25670699
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D; Saková N; Koreňová J; Puškárová A; Kraková L; Valík L; Kuchta T
    Int J Food Microbiol; 2014 Jan; 170():38-43. PubMed ID: 24291178
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses.
    Callon C; Retureau E; Didienne R; Montel MC
    Int J Food Microbiol; 2014 Mar; 174():98-109. PubMed ID: 24463156
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [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. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
    Busetta G; Garofalo G; Claps S; Sardina MT; Franciosi E; Alfonzo A; Francesca N; Moschetti G; Settanni L; Gaglio R
    Int J Food Microbiol; 2024 Jan; 409():110478. PubMed ID: 37948980
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese.
    Ramezani M; Hosseini SM; Ferrocino I; Amoozegar MA; Cocolin L
    Food Microbiol; 2017 Sep; 66():64-71. PubMed ID: 28576374
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese.
    Ozturkoglu-Budak S; Wiebenga A; Bron PA; de Vries RP
    Int J Food Microbiol; 2016 Nov; 237():17-27. PubMed ID: 27541978
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Diversity and dynamics of antibiotic-resistant bacteria in cheese as determined by PCR denaturing gradient gel electrophoresis.
    Flórez AB; Mayo B
    Int J Food Microbiol; 2015 Dec; 214():63-69. PubMed ID: 26241491
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms.
    Vacheyrou M; Normand AC; Guyot P; Cassagne C; Piarroux R; Bouton Y
    Int J Food Microbiol; 2011 Apr; 146(3):253-62. PubMed ID: 21429612
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.