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Journal Abstract Search

150 related items for PubMed ID: 12416797

  • 1. Amino acid catabolism and generation of volatiles by lactic acid bacteria.
    Tavaria FK, Dahl S, Carballo FJ, Malcata FX.
    J Dairy Sci; 2002 Oct; 85(10):2462-70. PubMed ID: 12416797
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  • 2. 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; 91(8):2947-59. PubMed ID: 18650271
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  • 4. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
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  • 5. Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment.
    Flórez AB, Delgado S, Mayo B.
    Can J Microbiol; 2005 Jan; 51(1):51-8. PubMed ID: 15782234
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  • 7. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 8. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec 01; 86(12):3831-40. PubMed ID: 14740817
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  • 9. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM, Ho AJ, Malcata FX, Wiedmann M.
    J Appl Microbiol; 2007 Nov 01; 103(5):1838-44. PubMed ID: 17953594
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  • 10. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 01; 93(1):1-11. PubMed ID: 20059897
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  • 11. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
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  • 13. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 28; 26(3):294-304. PubMed ID: 19269572
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  • 15. Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice.
    Faye T, Tamburello A, Vegarud GE, Skeie S.
    J Dairy Sci; 2012 Feb 28; 95(2):558-66. PubMed ID: 22281320
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  • 17. Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment.
    Reis Lima MJ, Santos AO, Falcão S, Fontes L, Teixeira-Lemos E, Vilas-Boas M, Veloso ACA, Peres AM.
    Food Res Int; 2019 Dec 28; 126():108729. PubMed ID: 31732033
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  • 20. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711.
    Hernández D, Cardell E, Zárate V.
    J Appl Microbiol; 2005 Dec 28; 99(1):77-84. PubMed ID: 15960667
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