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 *

230 related articles for article (PubMed ID: 38397005)

  • 1. 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]  

  • 2. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk.
    Valenzuela JA; Flórez AB; Vázquez L; Vasek OM; Mayo B
    Benef Microbes; 2019 May; 10(5):579-587. PubMed ID: 31122043
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.
    Rodríguez J; Vázquez L; Flórez AB; Mayo B
    Front Microbiol; 2022; 13():1000683. PubMed ID: 36212860
    [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. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E; Carafa I; Nardin T; Schiavon S; Poznanski E; Cavazza A; Larcher R; Tuohy KM
    Biomed Res Int; 2015; 2015():625740. PubMed ID: 25802859
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E; Alegría A; Delgado S; Martín MC; Mayo B
    Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J; Kakouri A
    J Food Prot; 2020 Mar; 83(3):542-551. PubMed ID: 32084256
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye.
    Güley Z; Fallico V; Cabrera-Rubio R; Cotter PD; Beresford T
    Food Res Int; 2022 Oct; 160():111707. PubMed ID: 36076456
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbial community dynamics in thermophilic undefined milk starter cultures.
    Parente E; Guidone A; Matera A; De Filippis F; Mauriello G; Ricciardi A
    Int J Food Microbiol; 2016 Jan; 217():59-67. PubMed ID: 26490650
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.
    Silva LF; Sunakozawa TN; Amaral DMF; Casella T; Nogueira MCL; De Dea Lindner J; Bottari B; Gatti M; Penna ALB
    Food Microbiol; 2020 May; 87():103383. PubMed ID: 31948624
    [TBL] [Abstract][Full Text] [Related]  

  • 13. GABA-Producing
    Redruello B; Saidi Y; Sampedro L; Ladero V; Del Rio B; Alvarez MA
    Foods; 2021 Mar; 10(3):. PubMed ID: 33802798
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk.
    Wu Q; Law YS; Shah NP
    Sci Rep; 2015 Aug; 5():12885. PubMed ID: 26245488
    [TBL] [Abstract][Full Text] [Related]  

  • 15. New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.
    Stachelska MA; Ekielski A; Karpiński P; Żelaziński T; Kruszewski B
    Molecules; 2024 Mar; 29(7):. PubMed ID: 38611811
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110.
    Somkuti GA; Renye JA; Steinberg DH
    J Ind Microbiol Biotechnol; 2012 Jul; 39(7):957-63. PubMed ID: 22427071
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation.
    Xiao T; Yan A; Huang JD; Jorgensen EM; Shah NP
    Appl Environ Microbiol; 2020 Dec; 87(1):. PubMed ID: 33067198
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk.
    Brasca M; Hogenboom JA; Morandi S; Rosi V; D'Incecco P; Silvetti T; Pellegrino L
    J Agric Food Chem; 2016 Nov; 64(45):8604-8614. PubMed ID: 27787997
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Production of gamma-aminobutyric acid by cheese starters during cheese ripening.
    Nomura M; Kimoto H; Someya Y; Furukawa S; Suzuki I
    J Dairy Sci; 1998 Jun; 81(6):1486-91. PubMed ID: 9684157
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.