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Journal Abstract Search

198 related items for PubMed ID: 12568755

  • 21.
    ; . PubMed ID:
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  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B.
    Int J Food Microbiol; 2009 Nov 30; 136(1):44-51. PubMed ID: 19822375
    [Abstract] [Full Text] [Related]

  • 24. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 30; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 25. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
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  • 26. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E.
    Food Microbiol; 2009 Apr 16; 26(2):183-91. PubMed ID: 19171261
    [Abstract] [Full Text] [Related]

  • 27. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May 16; 71(2):231-44. PubMed ID: 15190953
    [Abstract] [Full Text] [Related]

  • 28. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.
    Govaris A, Papageorgiou DK, Papatheodorou K.
    J Food Prot; 2002 Apr 16; 65(4):609-15. PubMed ID: 11952208
    [Abstract] [Full Text] [Related]

  • 29. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
    Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A.
    Food Microbiol; 2015 Apr 16; 46():81-91. PubMed ID: 25475270
    [Abstract] [Full Text] [Related]

  • 30. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G, Carpino S.
    Microbiol Spectr; 2014 Feb 16; 2(1):CM-0007-2012. PubMed ID: 26082116
    [Abstract] [Full Text] [Related]

  • 31. 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 16; 85(10):2471-8. PubMed ID: 12416798
    [Abstract] [Full Text] [Related]

  • 32. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB, Mayo B.
    Int J Food Microbiol; 2006 Jul 15; 110(2):165-71. PubMed ID: 16806553
    [Abstract] [Full Text] [Related]

  • 33. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
    Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E.
    Int J Food Microbiol; 2002 Jun 05; 76(1-2):93-105. PubMed ID: 12038582
    [Abstract] [Full Text] [Related]

  • 34. Preliminary characterization of microflora of Comté cheese.
    Bouton Y, Guyot P, Grappin R.
    J Appl Microbiol; 1998 Jul 05; 85(1):123-31. PubMed ID: 9721662
    [Abstract] [Full Text] [Related]

  • 35. 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 05; 98(11):7460-72. PubMed ID: 26298753
    [Abstract] [Full Text] [Related]

  • 36. 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 05; 84(9):1926-36. PubMed ID: 11573770
    [Abstract] [Full Text] [Related]

  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38.
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  • 39.
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  • 40.
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