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Journal Abstract Search

212 related items for PubMed ID: 12788761

  • 1. Bacterial community structure and location in Stilton cheese.
    Ercolini D, Hill PJ, Dodd CE.
    Appl Environ Microbiol; 2003 Jun; 69(6):3540-8. PubMed ID: 12788761
    [Abstract] [Full Text] [Related]

  • 2. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
    Randazzo CL, Torriani S, Akkermans AD, de Vos WM, Vaughan EE.
    Appl Environ Microbiol; 2002 Apr; 68(4):1882-92. PubMed ID: 11916708
    [Abstract] [Full Text] [Related]

  • 3. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D, Dodd CER.
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 25; 24(4):610-7. PubMed ID: 11876368
    [Abstract] [Full Text] [Related]

  • 6. Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis.
    Duthoit F, Godon JJ, Montel MC.
    Appl Environ Microbiol; 2003 Jul 25; 69(7):3840-8. PubMed ID: 12839752
    [Abstract] [Full Text] [Related]

  • 7. 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 25; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 8. Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese.
    Coppola S, Blaiotta G, Ercolini D, Moschetti G.
    J Appl Microbiol; 2001 Mar 25; 90(3):414-20. PubMed ID: 11298237
    [Abstract] [Full Text] [Related]

  • 9. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.
    Abriouel H, Martín-Platero A, Maqueda M, Valdivia E, Martínez-Bueno M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):200-8. PubMed ID: 18692931
    [Abstract] [Full Text] [Related]

  • 10. Development of a fluorescence in situ hybridization method for cheese using a 16S rRNA probe.
    Ercolini D, Hill PJ, Dodd CE.
    J Microbiol Methods; 2003 Feb 31; 52(2):267-71. PubMed ID: 12459248
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May 15; 71(2):231-44. PubMed ID: 15190953
    [Abstract] [Full Text] [Related]

  • 13. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
    Serhan M, Cailliez-Grimal C, Borges F, Revol-Junelles AM, Hosri C, Fanni J.
    Food Microbiol; 2009 Sep 15; 26(6):645-52. PubMed ID: 19527841
    [Abstract] [Full Text] [Related]

  • 14. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K, Urso R, Dolci P, Comi G, Cocolin L.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):36-42. PubMed ID: 18555549
    [Abstract] [Full Text] [Related]

  • 15. Diversity and activities of yeasts from different parts of a Stilton cheese.
    Gkatzionis K, Yunita D, Linforth RS, Dickinson M, Dodd CE.
    Int J Food Microbiol; 2014 May 02; 177():109-16. PubMed ID: 24631634
    [Abstract] [Full Text] [Related]

  • 16. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 02; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 17. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
    Martín-Platero AM, Valdivia E, Maqueda M, Martín-Sánchez I, Martínez-Bueno M.
    Appl Environ Microbiol; 2008 Sep 02; 74(18):5662-73. PubMed ID: 18658288
    [Abstract] [Full Text] [Related]

  • 18. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 02; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 19. Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis.
    Ogier JC, Son O, Gruss A, Tailliez P, Delacroix-Buchet A.
    Appl Environ Microbiol; 2002 Aug 02; 68(8):3691-701. PubMed ID: 12147461
    [Abstract] [Full Text] [Related]

  • 20. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
    Randazzo CL, Pitino I, Ribbera A, Caggia C.
    Food Microbiol; 2010 May 02; 27(3):363-74. PubMed ID: 20227601
    [Abstract] [Full Text] [Related]

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