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Journal Abstract Search

215 related items for PubMed ID: 12405771

  • 1.
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  • 2. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
    Garde S, Tomillo J, Gaya P, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Jun 05; 50(12):3479-85. PubMed ID: 12033814
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  • 3. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 05; 68(1):117-29. PubMed ID: 11289261
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  • 4. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
    Avila M, Garde S, Fernández-García E, Medina M, Nuñez M.
    J Agric Food Chem; 2006 Jan 25; 54(2):382-9. PubMed ID: 16417294
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  • 6. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese.
    Garde S, Avila M, Arias R, Gaya P, Nuñez M.
    Int J Food Microbiol; 2011 Oct 17; 150(1):59-65. PubMed ID: 21849216
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  • 7. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug 17; 89(8):2882-93. PubMed ID: 16840604
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  • 9. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec 17; 85(12):3164-72. PubMed ID: 12512589
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  • 10. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
    Fernández de Palencia P, de la Plaza M, Mohedano ML, Martínez-Cuesta MC, Requena T, López P, Peláez C.
    Int J Food Microbiol; 2004 Jun 15; 93(3):335-47. PubMed ID: 15163590
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  • 11. The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria.
    Oumer A, Garde S, Gaya P, Medina M, Nuñez M.
    J Food Prot; 2001 Jan 15; 64(1):81-6. PubMed ID: 11198445
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  • 15. Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.
    López-González MJ, Campelo AB, Picon A, Rodríguez A, Martínez B.
    BMC Microbiol; 2018 Jul 20; 18(1):76. PubMed ID: 30029618
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  • 16. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
    Ryan MP, Rea MC, Hill C, Ross RP.
    Appl Environ Microbiol; 1996 Feb 20; 62(2):612-9. PubMed ID: 8593062
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  • 17. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S, Calzada J, Sánchez C, Gaya P, Narbad A, Meijers R, Mayer MJ, Ávila M.
    Int J Food Microbiol; 2020 Sep 16; 329():108686. PubMed ID: 32516659
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  • 18. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.
    Dal Bello B, Cocolin L, Zeppa G, Field D, Cotter PD, Hill C.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):58-65. PubMed ID: 22104121
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