164 related articles for article (PubMed ID: 32849476)
1. Precise Populations' Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of
Caillaud MA; Abeilhou M; Gonzalez I; Audonnet M; Gaucheron F; Cocaign-Bousquet M; Tormo H; Daveran-Mingot ML
Front Microbiol; 2020; 11():1906. PubMed ID: 32849476
[No Abstract] [Full Text] [Related]
2. Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains.
Torres Manno M; Zuljan F; Alarcón S; Esteban L; Blancato V; Espariz M; Magni C
J Biotechnol; 2018 Sep; 282():25-31. PubMed ID: 29944909
[TBL] [Abstract][Full Text] [Related]
3. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
[TBL] [Abstract][Full Text] [Related]
4. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
Fusieger A; Martins MCF; de Freitas R; Nero LA; de Carvalho AF
Braz J Microbiol; 2020 Mar; 51(1):313-321. PubMed ID: 31734902
[TBL] [Abstract][Full Text] [Related]
5. Effect of alpha-acetolactate decarboxylase inactivation on alpha-acetolactate and diacetyl production by Lactococcus lactis subsp. lactis biovar diacetylactis.
Aymes F; Monnet C; Corrieu G
J Biosci Bioeng; 1999; 87(1):87-92. PubMed ID: 16232430
[TBL] [Abstract][Full Text] [Related]
6. Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris.
Salama M; Sandine W; Giovannoni S
Appl Environ Microbiol; 1991 May; 57(5):1313-8. PubMed ID: 1713027
[TBL] [Abstract][Full Text] [Related]
7. Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing
Valenzuela JA; Vázquez L; Rodríguez J; Flórez AB; Vasek OM; Mayo B
Int J Mol Sci; 2024 Feb; 25(4):. PubMed ID: 38397005
[TBL] [Abstract][Full Text] [Related]
8. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.
Larsen N; Werner BB; Vogensen FK; Jespersen L
J Dairy Sci; 2015 Mar; 98(3):1640-51. PubMed ID: 25597975
[TBL] [Abstract][Full Text] [Related]
9. Growth and Energy Generation by Lactococcus lactis subsp. lactis biovar diacetylactis during Citrate Metabolism.
Hugenholtz J; Perdon L; Abee T
Appl Environ Microbiol; 1993 Dec; 59(12):4216-22. PubMed ID: 16349120
[TBL] [Abstract][Full Text] [Related]
10. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
Bouksaim M; Lacroix C; Audet P; Simard RE
Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
[TBL] [Abstract][Full Text] [Related]
11. Relationship between the presence of the citrate permease plasmid and high electron-donor surface properties of Lactococcus lactis ssp. lactis biovar. diacetylactis.
Lý MH; Cavin JF; Cachon R; Lê TM; Belin JM; Waché Y
FEMS Microbiol Lett; 2007 Mar; 268(2):166-70. PubMed ID: 17250762
[TBL] [Abstract][Full Text] [Related]
12. Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
Narvhus JA; Osteraas K; Mutukumira T; Abrahamsen RK
Int J Food Microbiol; 1998 May; 41(1):73-80. PubMed ID: 9631339
[TBL] [Abstract][Full Text] [Related]
13. α-Acetolactate synthase of Lactococcus lactis contributes to pH homeostasis in acid stress conditions.
Zuljan FA; Repizo GD; Alarcon SH; Magni C
Int J Food Microbiol; 2014 Oct; 188():99-107. PubMed ID: 25100661
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM
J Agric Food Chem; 2000 May; 48(5):1630-6. PubMed ID: 10820070
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Activation of the diacetyl/acetoin pathway in Lactococcus lactis subsp. lactis bv. diacetylactis CRL264 by acidic growth.
García-Quintáns N; Repizo G; Martín M; Magni C; López P
Appl Environ Microbiol; 2008 Apr; 74(7):1988-96. PubMed ID: 18245243
[TBL] [Abstract][Full Text] [Related]
18. New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Passerini D; Laroute V; Coddeville M; Le Bourgeois P; Loubière P; Ritzenthaler P; Cocaign-Bousquet M; Daveran-Mingot ML
Int J Food Microbiol; 2013 Jan; 160(3):329-36. PubMed ID: 23290242
[TBL] [Abstract][Full Text] [Related]
19. Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis.
Bassit N; Boquien CY; Picque D; Corrieu G
Appl Environ Microbiol; 1993 Jun; 59(6):1893-7. PubMed ID: 16348966
[TBL] [Abstract][Full Text] [Related]
20. The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media.
Barrette J; Champagne CP; Roy D; Rodrigue N
J Ind Microbiol Biotechnol; 2000 Dec; 25(6):288-297. PubMed ID: 11320415
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]