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Journal Abstract Search

354 related items for PubMed ID: 12631195

  • 1. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
    Dasen A, Berthier F, Grappin R, Williams AG, Banks J.
    J Appl Microbiol; 2003; 94(4):595-607. PubMed ID: 12631195
    [Abstract] [Full Text] [Related]

  • 2. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG, Withers SE, Brechany EY, Banks JM.
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
    [Abstract] [Full Text] [Related]

  • 3. 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; 90(10):4532-42. PubMed ID: 17881674
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  • 4. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
    Antonsson M, Molin G, Ardö Y.
    Int J Food Microbiol; 2003 Aug 15; 85(1-2):159-69. PubMed ID: 12810280
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  • 5. 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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  • 6. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.
    J Appl Microbiol; 2014 Jun 15; 116(6):1642-56. PubMed ID: 24905221
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  • 7. 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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  • 8. Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.
    Van Hoorde K, Van Leuven I, Dirinck P, Heyndrickx M, Coudijzer K, Vandamme P, Huys G.
    Int J Food Microbiol; 2010 Dec 15; 144(2):226-35. PubMed ID: 21036412
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  • 9. Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses.
    López S, Mayo B.
    Lett Appl Microbiol; 1997 Oct 15; 25(4):233-8. PubMed ID: 9351268
    [Abstract] [Full Text] [Related]

  • 10. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
    Ortigosa M, Arizcun C, Irigoyen A, Oneca M, Torre P.
    Food Microbiol; 2006 Sep 15; 23(6):591-8. PubMed ID: 16943056
    [Abstract] [Full Text] [Related]

  • 11. Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.
    Bouton Y, Guyot P, Beuvier E, Tailliez P, Grappin R.
    Int J Food Microbiol; 2002 Jun 05; 76(1-2):27-38. PubMed ID: 12038575
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  • 13. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
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  • 15. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan 02; 84(1):50-9. PubMed ID: 11210049
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  • 16. 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 02; 26(2):183-91. PubMed ID: 19171261
    [Abstract] [Full Text] [Related]

  • 17. 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 02; 91(8):2947-59. PubMed ID: 18650271
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  • 18. 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 02; 49(3):396-402. PubMed ID: 19627475
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