These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

340 related articles for article (PubMed ID: 32451588)

  • 1. Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging.
    Choi J; In Lee S; Rackerby B; Frojen R; Goddik L; Ha SD; Park SH
    Appl Microbiol Biotechnol; 2020 Jul; 104(14):6249-6260. PubMed ID: 32451588
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
    Gatti M; Bottari B; Lazzi C; Neviani E; Mucchetti G
    J Dairy Sci; 2014 Feb; 97(2):573-91. PubMed ID: 24290824
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
    Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
    Syst Appl Microbiol; 2013 Dec; 36(8):593-600. PubMed ID: 23791204
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I; Stocco G; Franceschi P; Summer A; Tuohy KM; Bittante G; Franciosi E
    Food Res Int; 2019 Jan; 115():209-218. PubMed ID: 30599933
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses.
    Choi J; Lee SI; Rackerby B; Goddik L; Frojen R; Ha SD; Kim JH; Park SH
    J Dairy Sci; 2020 May; 103(5):4026-4042. PubMed ID: 32173012
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms.
    Kamimura BA; Cabral L; Noronha MF; Baptista RC; Nascimento HM; Sant'Ana AS
    Food Microbiol; 2020 Aug; 89():103453. PubMed ID: 32138999
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Traditional cheeses: rich and diverse microbiota with associated benefits.
    Montel MC; Buchin S; Mallet A; Delbes-Paus C; Vuitton DA; Desmasures N; Berthier F
    Int J Food Microbiol; 2014 May; 177():136-54. PubMed ID: 24642348
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging.
    Hanlon M; Choi J; Goddik L; Park SH
    J Dairy Sci; 2022 Mar; 105(3):2058-2068. PubMed ID: 34998558
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
    Decadt H; Weckx S; De Vuyst L
    Int J Food Microbiol; 2024 Feb; 412():110557. PubMed ID: 38237418
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Shifts of microbiota during cheese production: impact on production and quality.
    Nam JH; Cho YS; Rackerby B; Goddik L; Park SH
    Appl Microbiol Biotechnol; 2021 Mar; 105(6):2307-2318. PubMed ID: 33661344
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding.
    Michailidou S; Pavlou E; Pasentsis K; Rhoades J; Likotrafiti E; Argiriou A
    Food Microbiol; 2021 Oct; 99():103836. PubMed ID: 34119120
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
    Gagnon M; Goulet C; LaPointe G; Chouinard PY; Roy D
    Int J Food Microbiol; 2021 Nov; 357():109382. PubMed ID: 34509932
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.