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 *

97 related articles for article (PubMed ID: 4203805)

  • 1. An experimental continuous-culture unit for the production of frozen concentrated cheese starters.
    Lloyd GT; Pont EG
    J Dairy Res; 1973 Jun; 40(2):149-55. PubMed ID: 4203805
    [No Abstract]   [Full Text] [Related]  

  • 2. Some properties of frozen concentrated starters produced by continuous culture.
    Lloyd GT; Pong EG
    J Dairy Res; 1973 Jun; 40(2):157-67. PubMed ID: 4203806
    [No Abstract]   [Full Text] [Related]  

  • 3. Survival and activity of frozen starter cultures for cheese manufacture.
    Keogh BP
    Appl Microbiol; 1970 Jun; 19(6):928-31. PubMed ID: 4917192
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Growth of Streptococcus cremoris and Streptococcus lactis in a chemostat. Production of cells and survival of bacteria during frozen storage.
    McDonald IJ; Reiter B; Rogers PL
    Can J Microbiol; 1973 Oct; 19(10):1285-95. PubMed ID: 4202762
    [No Abstract]   [Full Text] [Related]  

  • 5. [Trials of cheese-making using concentrated bacterial starters].
    Garat MH; Meinardi CA; Carrasco de Mendoza MS; Simonetta AC
    Rev Argent Microbiol; 1984; 16(2):67-74. PubMed ID: 6443830
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Growth studies on the lactic streptococci. I. A laboratory apparatus suitable for fermentation studies using skim-milk medium.
    Keen AR
    J Dairy Res; 1972 Feb; 39(1):103-40. PubMed ID: 4625576
    [No Abstract]   [Full Text] [Related]  

  • 7. Optimum growth parameters of lactic streptococci used for the production of concentrated cheese starter cultures.
    Cogan TM; Buckley DJ; Condon S
    J Appl Bacteriol; 1971 Jun; 34(2):403-9. PubMed ID: 4939272
    [No Abstract]   [Full Text] [Related]  

  • 8. Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures.
    van Mastrigt O; Gallegos Tejeda D; Kristensen MN; Abee T; Smid EJ
    Microb Cell Fact; 2018 Jul; 17(1):104. PubMed ID: 29973201
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Growth studies on the lactic streptococci. II. The effect of agitation on the growth characteristics of Streptococcus lactis ML 8 in batch culture.
    Keen AR
    J Dairy Res; 1972 Feb; 39(1):141-50. PubMed ID: 4625577
    [No Abstract]   [Full Text] [Related]  

  • 10. Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.
    Han N; Park SY; Kim SY; Yoo MY; Paik HD; Lim SD
    J Dairy Sci; 2016 Nov; 99(11):8633-8637. PubMed ID: 27592433
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of
    Frantzen CA; Kleppen HP; Holo H
    Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29222100
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides.
    van Mastrigt O; Egas RA; Abee T; Smid EJ
    Food Microbiol; 2019 Sep; 82():151-159. PubMed ID: 31027769
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Growth studies on the lactic streptococci. IV. Some observations on redox potential.
    Keen AR
    J Dairy Res; 1972 Feb; 39(1):161-5. PubMed ID: 4625579
    [No Abstract]   [Full Text] [Related]  

  • 16. 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]  

  • 17. Putrescine production via the agmatine deiminase pathway increases the growth of Lactococcus lactis and causes the alkalinization of the culture medium.
    del Rio B; Linares DM; Ladero V; Redruello B; Fernández M; Martin MC; Alvarez MA
    Appl Microbiol Biotechnol; 2015 Jan; 99(2):897-905. PubMed ID: 25341400
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese.
    Alonso-Calleja C; Carballo J; Capita R; Bernardo A; García-López ML
    Lett Appl Microbiol; 2002; 34(2):134-8. PubMed ID: 11849510
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions.
    Velly H; Fonseca F; Passot S; Delacroix-Buchet A; Bouix M
    J Appl Microbiol; 2014 Sep; 117(3):729-40. PubMed ID: 24935668
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pCBG104 to cheese starters.
    Mills S; Coffey A; O'Sullivan L; Stokes D; Hill C; Fitzgerald GF; Ross RP
    J Appl Microbiol; 2002; 92(2):238-46. PubMed ID: 11849351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.