108 related articles for article (PubMed ID: 9351268)
1. Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses.
López S; Mayo B
Lett Appl Microbiol; 1997 Oct; 25(4):233-8. PubMed ID: 9351268
[TBL] [Abstract][Full Text] [Related]
2. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
Dasen A; Berthier F; Grappin R; Williams AG; Banks J
J Appl Microbiol; 2003; 94(4):595-607. PubMed ID: 12631195
[TBL] [Abstract][Full Text] [Related]
3. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
Jensen MP; Ardö Y; Vogensen FK
Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
[TBL] [Abstract][Full Text] [Related]
4. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
[TBL] [Abstract][Full Text] [Related]
5. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
De Angelis M; Corsetti A; Tosti N; Rossi J; Corbo MR; Gobbetti M
Appl Environ Microbiol; 2001 May; 67(5):2011-20. PubMed ID: 11319075
[TBL] [Abstract][Full Text] [Related]
6. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
Williams AG; Withers SE; Brechany EY; Banks JM
J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
[TBL] [Abstract][Full Text] [Related]
7. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
8. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
Antonsson M; Molin G; Ardö Y
Int J Food Microbiol; 2003 Aug; 85(1-2):159-69. PubMed ID: 12810280
[TBL] [Abstract][Full Text] [Related]
9. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
Menéndez S; Centeno JA; Godínez R; Rodríguez-Otero JL
Int J Food Microbiol; 2000 Jul; 59(1-2):37-46. PubMed ID: 10946837
[TBL] [Abstract][Full Text] [Related]
10. Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation.
Hébert EM; Raya RR; Tailliez P; de Giori GS
Int J Food Microbiol; 2000 Jul; 59(1-2):19-27. PubMed ID: 10946835
[TBL] [Abstract][Full Text] [Related]
11. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese.
Antonsson M; Ardö Y; Nilsson BF; Molin G
J Dairy Res; 2002 Aug; 69(3):457-72. PubMed ID: 12369416
[TBL] [Abstract][Full Text] [Related]
12. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
[TBL] [Abstract][Full Text] [Related]
13. Numerical taxonomy of Lactobacillus spp. associated with healthy and diseased mucosa of the human intestines.
Molin G; Jeppsson B; Johansson ML; Ahrné S; Nobaek S; Ståhl M; Bengmark S
J Appl Bacteriol; 1993 Mar; 74(3):314-23. PubMed ID: 8468264
[TBL] [Abstract][Full Text] [Related]
14. Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products.
Andrighetto C; De Dea P; Lombardi A; Neviani E; Rossetti L; Giraffa G
Res Microbiol; 1998 Oct; 149(9):631-43. PubMed ID: 9826919
[TBL] [Abstract][Full Text] [Related]
15. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
Gatti M; Lazzi C; Rossetti L; Mucchetti G; Neviani E
J Appl Microbiol; 2003; 95(3):463-70. PubMed ID: 12911693
[TBL] [Abstract][Full Text] [Related]
16. Adjunct starter properties affect characteristic features of Swiss-type cheeses.
Weinrichter B; Sollberger H; Ginzinger W; Jaros D; Rohm H
Nahrung; 2004 Feb; 48(1):73-9. PubMed ID: 15053357
[TBL] [Abstract][Full Text] [Related]
17. Preliminary characterization of microflora of Comté cheese.
Bouton Y; Guyot P; Grappin R
J Appl Microbiol; 1998 Jul; 85(1):123-31. PubMed ID: 9721662
[TBL] [Abstract][Full Text] [Related]
18. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
[TBL] [Abstract][Full Text] [Related]
19. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney PL; Faccia M; Gobbetti M
Int J Food Microbiol; 2007 Nov; 119(3):182-91. PubMed ID: 17884215
[TBL] [Abstract][Full Text] [Related]
20. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
