BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 4633826)

  • 1. [Biochemical characteristics of strains of lactic acid microorganisms used in cheese making].
    Matveeva EK; Krasheninin PF
    Prikl Biokhim Mikrobiol; 1973; 9(1):49-54. PubMed ID: 4633826
    [No Abstract]   [Full Text] [Related]  

  • 2. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP; Murgia MA; Garau G; Sanna MG; Deiana P
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use].
    Zviagintsev VI; Belov AN; Ovchinnikov AD
    Prikl Biokhim Mikrobiol; 1974; 10(4):521-6. PubMed ID: 4217451
    [No Abstract]   [Full Text] [Related]  

  • 4. Use of hydrolysates from Atlantic cod (Gadus morhua L.) viscera as a complex nitrogen source for lactic acid bacteria.
    Aspmo SI; Horn SJ; Eijsink VG
    FEMS Microbiol Lett; 2005 Jul; 248(1):65-8. PubMed ID: 15941626
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
    Smit G; Smit BA; Engels WJ
    FEMS Microbiol Rev; 2005 Aug; 29(3):591-610. PubMed ID: 15935512
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The proteolytic system of lactic acid bacteria.
    Mayo B
    Microbiologia; 1993 Dec; 9(2):90-106. PubMed ID: 8172695
    [TBL] [Abstract][Full Text] [Related]  

  • 7. New nomenclature of the non-rod-shaped lactic acid bacteria.
    Sandine WE
    Biochimie; 1988 Apr; 70(4):519-21. PubMed ID: 3139070
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M; Hébert EM; Mozzi F; Font de Valdez G
    Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Proteolytic degradation of milk proteins by bacteria. 2. The action of psychrophilic and lactic acid producing bacteria on the proteins in milk].
    Pürschel M; Pollack C
    Nahrung; 1972; 16(5):451-9. PubMed ID: 4196274
    [No Abstract]   [Full Text] [Related]  

  • 10. [Nature of some bitter products of developing during preparation of cheeses].
    Buzov IP; Zviagintsev VI; Zemlianukhin AA
    Vopr Pitan; 1971; 30(6):61-3. PubMed ID: 5002243
    [No Abstract]   [Full Text] [Related]  

  • 11. [Peptide hydrolases of lactobacilli of the Thermobacterium group. I. Demonstration of these activities in Lactobacillus helveticus, L. acidophilus, L. lactis and L. bulgaricus].
    El Soda M; Desmazeaud MJ
    Can J Microbiol; 1982 Oct; 28(10):1181-8. PubMed ID: 6817904
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
    Pescuma M; Hébert EM; Mozzi F; Valdez GF
    J Appl Microbiol; 2007 Nov; 103(5):1738-46. PubMed ID: 17953584
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Peptidases and amino acid catabolism in lactic acid bacteria.
    Christensen JE; Dudley EG; Pederson JA; Steele JL
    Antonie Van Leeuwenhoek; 1999; 76(1-4):217-46. PubMed ID: 10532381
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production of staphylococcal enterotoxin A in Blue, Brick, Mozzarella, and Swiss cheeses.
    Tatini SR; Wesala WD; Jezeski JJ; Morris HA
    J Dairy Sci; 1973 Apr; 56(4):429-35. PubMed ID: 4634171
    [No Abstract]   [Full Text] [Related]  

  • 17. Fatty acids liberated by mutants of lactic acid bacteria from milk fat.
    Singh J; Ranganathan B; Chander H
    Acta Microbiol Pol; 1980; 29(2):157-9. PubMed ID: 6158838
    [No Abstract]   [Full Text] [Related]  

  • 18. [Aptitude of lactic streptococcus for proteolysis. II. The action of proteolytic system of Streptococcus lactis on whole casein].
    Kikuchi T; Bergère JL; Desmazeaud MJ
    Ann Biol Anim Biochim Biophys; 1974; 14(2):313-26. PubMed ID: 4218457
    [No Abstract]   [Full Text] [Related]  

  • 19. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
    Mathara JM; Schillinger U; Kutima PM; Mbugua SK; Holzapfel WH
    Int J Food Microbiol; 2004 Aug; 94(3):269-78. PubMed ID: 15246238
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Survey of bacterial proteins released in cheese: a proteomic approach.
    Gagnaire V; Piot M; Camier B; Vissers JP; Jan G; Léonil J
    Int J Food Microbiol; 2004 Jul; 94(2):185-201. PubMed ID: 15193805
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.