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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

238 related items for PubMed ID: 11307898

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  • 2. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F, Oneca M, Berthier F, Torre P.
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
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  • 4. Esterolytic and lipolytic activities of lactic acid bacteria isolated from ewe's milk and cheese.
    Katz M, Medina R, Gonzalez S, Oliver G.
    J Food Prot; 2002 Dec; 65(12):1997-2001. PubMed ID: 12495024
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  • 7. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
    Centeno JA, Menéndez S, Rodríguez-Otero JL.
    Int J Food Microbiol; 1996 Dec; 33(2-3):307-13. PubMed ID: 8930715
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  • 8. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
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  • 9. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
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  • 12. 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
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  • 13. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
    Castro RD, Oliveira LG, Sant'Anna FM, Luiz LMP, Sandes SHC, Silva CIF, Silva AM, Nunes AC, Penna CFAM, Souza MR.
    J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
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  • 18. 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
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  • 20. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug; 103(2):427-35. PubMed ID: 17650203
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