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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

305 related items for PubMed ID: 12146469

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  • 4. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 5. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 15; 54(3):218-28. PubMed ID: 18388993
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  • 6. The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
    Ercolini D, Moschetti G, Blaiotta G, Coppola S.
    Syst Appl Microbiol; 2001 Dec 15; 24(4):610-7. PubMed ID: 11876368
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  • 7. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 15; 25(2):392-9. PubMed ID: 18206782
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  • 9. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 15; 24(6):592-600. PubMed ID: 17418310
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  • 11. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
    Ercolini D, Frisso G, Mauriello G, Salvatore F, Coppola S.
    Int J Food Microbiol; 2008 May 31; 124(2):164-70. PubMed ID: 18455822
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  • 17. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.
    Neviani E, De Dea Lindner J, Bernini V, Gatti M.
    Food Microbiol; 2009 May 31; 26(3):240-5. PubMed ID: 19269563
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  • 18. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL, Vaughan EE, Caggia C.
    Int J Food Microbiol; 2006 May 25; 109(1-2):1-8. PubMed ID: 16616965
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  • 19. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
    Santarelli M, Gatti M, Lazzi C, Bernini V, Zapparoli GA, Neviani E.
    J Dairy Sci; 2008 Mar 25; 91(3):883-91. PubMed ID: 18292243
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  • 20. 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 25; 49(3):396-402. PubMed ID: 19627475
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