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Journal Abstract Search

267 related items for PubMed ID: 11573770

  • 1. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
    Somers EB, Johnson ME, Wong AC.
    J Dairy Sci; 2001 Sep; 84(9):1926-36. PubMed ID: 11573770
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  • 5. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
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  • 6. 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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  • 7. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
    Agarwal S, Costello M, Clark S.
    J Dairy Sci; 2005 Nov; 88(11):3773-83. PubMed ID: 16230683
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  • 8. Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel.
    Diaz M, Del Rio B, Sanchez-Llana E, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA.
    Food Microbiol; 2016 Oct; 59():85-91. PubMed ID: 27375247
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  • 9. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
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  • 11. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
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  • 13. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov 01; 98(11):7460-72. PubMed ID: 26298753
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  • 14. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.
    Appl Environ Microbiol; 2007 Nov 01; 73(21):6980-7. PubMed ID: 17720831
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  • 15. 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 01; 91(8):2947-59. PubMed ID: 18650271
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  • 16. 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 01; 101(5):1062-75. PubMed ID: 17040230
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  • 18. Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.
    Lortal S, Di Blasi A, Madec MN, Pediliggieri C, Tuminello L, Tanguy G, Fauquant J, Lecuona Y, Campo P, Carpino S, Licitra G.
    Int J Food Microbiol; 2009 Jun 01; 132(1):1-8. PubMed ID: 19361876
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  • 19. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 01; 49(6):521-30. PubMed ID: 19810037
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  • 20. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug 01; 28(5):883-90. PubMed ID: 21569930
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