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Journal Abstract Search

261 related items for PubMed ID: 11949849

  • 1. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.
    Petersen KM, Westall S, Jespersen L.
    J Dairy Sci; 2002 Mar; 85(3):478-86. PubMed ID: 11949849
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  • 2. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C, Leclercq-Perlat MN, Latrille E, Corrieu G.
    J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
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  • 3. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses.
    Petersen KM, Møller PL, Jespersen L.
    Int J Food Microbiol; 2001 Sep 19; 69(1-2):11-24. PubMed ID: 11589549
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  • 4. Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species.
    Gori K, Mortensen HD, Arneborg N, Jespersen L.
    J Dairy Sci; 2007 Nov 19; 90(11):5032-41. PubMed ID: 17954742
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  • 6. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.
    Leclercq-Perlat MN, Oumer A, Buono F, Bergere JL, Spinnler HE, Corrieu G.
    J Dairy Sci; 2000 Aug 19; 83(8):1674-83. PubMed ID: 10984142
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  • 10. Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from surface-ripened cheeses.
    Petersen KM, Jespersen L.
    J Appl Microbiol; 2004 Aug 19; 97(1):205-13. PubMed ID: 15186457
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  • 12. Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques.
    Ryssel M, Johansen P, Al-Soud WA, Sørensen S, Arneborg N, Jespersen L.
    Int J Food Microbiol; 2015 Dec 23; 215():124-30. PubMed ID: 26432602
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  • 13. Survival of surface ripening cultures during storage and monitoring their development on cheese.
    Mounier J, Fitzgerald GF, Cogan TM.
    Lett Appl Microbiol; 2006 Apr 23; 42(4):425-31. PubMed ID: 16599999
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  • 15. Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
    Fadda ME, Mossa V, Pisano MB, Deplano M, Cosentino S.
    Int J Food Microbiol; 2004 Aug 15; 95(1):51-9. PubMed ID: 15240074
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  • 17. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 15; 85(10):2471-8. PubMed ID: 12416798
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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 15; 90(10):4532-42. PubMed ID: 17881674
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  • 20. 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 15; 91(8):2947-59. PubMed ID: 18650271
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