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Journal Abstract Search

190 related items for PubMed ID: 12839752

  • 1. 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; 69(7):3840-8. PubMed ID: 12839752
    [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. 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]

  • 4. Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes.
    Duthoit F, Tessier L, Montel MC.
    J Appl Microbiol; 2005 May 25; 98(5):1198-208. PubMed ID: 15836490
    [Abstract] [Full Text] [Related]

  • 5. Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.
    Duthoit F, Callon C, Tessier L, Montel MC.
    Int J Food Microbiol; 2005 Sep 15; 103(3):259-70. PubMed ID: 16099311
    [Abstract] [Full Text] [Related]

  • 6. Bacterial community structure and location in Stilton cheese.
    Ercolini D, Hill PJ, Dodd CE.
    Appl Environ Microbiol; 2003 Jun 15; 69(6):3540-8. PubMed ID: 12788761
    [Abstract] [Full Text] [Related]

  • 7. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
    Randazzo CL, Pitino I, Ribbera A, Caggia C.
    Food Microbiol; 2010 May 15; 27(3):363-74. PubMed ID: 20227601
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.
    Delbès C, Ali-Mandjee L, Montel MC.
    Appl Environ Microbiol; 2007 Mar 15; 73(6):1882-91. PubMed ID: 17259356
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 31; 90(3):414-20. PubMed ID: 11298237
    [Abstract] [Full Text] [Related]

  • 12. Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses.
    Callon C, Delbès C, Duthoit F, Montel MC.
    Syst Appl Microbiol; 2006 Mar 31; 29(2):172-80. PubMed ID: 16464699
    [Abstract] [Full Text] [Related]

  • 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 31; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 14. Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes.
    Saubusse M, Millet L, Delbès C, Callon C, Montel MC.
    Int J Food Microbiol; 2007 May 01; 116(1):126-35. PubMed ID: 17306399
    [Abstract] [Full Text] [Related]

  • 15. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF, Casella T, Gomes ES, Nogueira MC, De Dea Lindner J, Penna AL.
    J Food Sci; 2015 Feb 01; 80(2):M411-7. PubMed ID: 25597646
    [Abstract] [Full Text] [Related]

  • 16. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr 01; 73(4):657-62. PubMed ID: 20377953
    [Abstract] [Full Text] [Related]

  • 17. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M.
    Food Microbiol; 2017 Aug 01; 65():160-169. PubMed ID: 28399998
    [Abstract] [Full Text] [Related]

  • 18. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
    Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok LY, Sun Z, Sun T.
    BMC Microbiol; 2017 Jan 09; 17(1):13. PubMed ID: 28068902
    [Abstract] [Full Text] [Related]

  • 19. 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 09; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 20. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 09; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

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