233 related articles for article (PubMed ID: 38276185)
21. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
Ng KS; Wang SY; Chen MJ
J Dairy Sci; 2020 Jan; 103(1):141-149. PubMed ID: 31629528
[TBL] [Abstract][Full Text] [Related]
22. Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota.
Escobar-Zepeda A; Sanchez-Flores A; Quirasco Baruch M
Food Microbiol; 2016 Aug; 57():116-27. PubMed ID: 27052710
[TBL] [Abstract][Full Text] [Related]
23. High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community.
Queiroz LL; Lacorte GA; Isidorio WR; Landgraf M; de Melo Franco BDG; Pinto UM; Hoffmann C
mSystems; 2023 Feb; 8(1):e0056422. PubMed ID: 36475872
[TBL] [Abstract][Full Text] [Related]
24. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses.
Jin H; Mo L; Pan L; Hou Q; Li C; Darima I; Yu J
J Dairy Sci; 2018 Aug; 101(8):6885-6896. PubMed ID: 29753477
[TBL] [Abstract][Full Text] [Related]
25. Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia.
Yasir M; Alkhaldy AA; Soliman SA; Turkistani SA; Azhar EI
Foods; 2023 Sep; 12(18):. PubMed ID: 37761051
[TBL] [Abstract][Full Text] [Related]
26. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
Randazzo CL; Torriani S; Akkermans AD; de Vos WM; Vaughan EE
Appl Environ Microbiol; 2002 Apr; 68(4):1882-92. PubMed ID: 11916708
[TBL] [Abstract][Full Text] [Related]
27. The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia.
Yu Z; Peng C; Kwok LY; Zhang H
Foods; 2021 Sep; 10(10):. PubMed ID: 34681370
[TBL] [Abstract][Full Text] [Related]
28. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.
Shangpliang HNJ; Rai R; Keisam S; Jeyaram K; Tamang JP
Sci Rep; 2018 Jan; 8(1):1532. PubMed ID: 29367606
[TBL] [Abstract][Full Text] [Related]
29. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Dewan S; Tamang JP
Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
[TBL] [Abstract][Full Text] [Related]
30. Antibacterial Property and Metagenomic Analysis of Milk Kefir.
Liu S; Lu SY; Qureshi N; Enshasy HAE; Skory CD
Probiotics Antimicrob Proteins; 2022 Dec; 14(6):1170-1183. PubMed ID: 35995909
[TBL] [Abstract][Full Text] [Related]
31. A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan.
Yegin Z; Mamatova Z; Yurt MNZ; Tasbasi BB; Acar EE; Ucak S; Süleymanoğlu AA; Aydin A; Ozalp VC; Sudagidan M
Chem Biodivers; 2024 Feb; 21(2):e202301374. PubMed ID: 38230544
[TBL] [Abstract][Full Text] [Related]
32. Bacterial Populations in International Artisanal Kefirs.
Sindi A; Badsha MB; Ünlü G
Microorganisms; 2020 Aug; 8(9):. PubMed ID: 32872546
[TBL] [Abstract][Full Text] [Related]
33. Long-read based de novo assembly of low-complexity metagenome samples results in finished genomes and reveals insights into strain diversity and an active phage system.
Somerville V; Lutz S; Schmid M; Frei D; Moser A; Irmler S; Frey JE; Ahrens CH
BMC Microbiol; 2019 Jun; 19(1):143. PubMed ID: 31238873
[TBL] [Abstract][Full Text] [Related]
34. Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses.
Suárez N; Weckx S; Minahk C; Hebert EM; Saavedra L
Int J Food Microbiol; 2020 Dec; 335():108894. PubMed ID: 33032033
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Pires AF; Marnotes NG; Bella A; Viegas J; Gomes DM; Henriques MHF; Pereira CJD
J Sci Food Agric; 2021 Jan; 101(2):555-563. PubMed ID: 32672836
[TBL] [Abstract][Full Text] [Related]
37. Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese.
Chebeňová-Turcovská V; Zenišová K; Kuchta T; Pangallo D; Brežná B
Int J Food Microbiol; 2011 Oct; 150(1):73-8. PubMed ID: 21849217
[TBL] [Abstract][Full Text] [Related]
38. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
Licitra G; Carpino S
Microbiol Spectr; 2014 Feb; 2(1):CM-0007-2012. PubMed ID: 26082116
[TBL] [Abstract][Full Text] [Related]
39. Metagenomic analysis and antibacterial activity of kefir microorganisms.
González-Orozco BD; García-Cano I; Escobar-Zepeda A; Jiménez-Flores R; Álvarez VB
J Food Sci; 2023 Jul; 88(7):2933-2949. PubMed ID: 37222548
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]