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Journal Abstract Search

184 related items for PubMed ID: 14592719

  • 1. PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.
    Oneca M, Irigoyen A, Ortigosa M, Torre P.
    FEMS Microbiol Lett; 2003 Oct 24; 227(2):271-7. PubMed ID: 14592719
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  • 2. 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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  • 6. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
    Rossetti L, Giraffa G.
    J Microbiol Methods; 2005 Nov 05; 63(2):135-44. PubMed ID: 15893395
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  • 7. 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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  • 8. 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 15; 26(3):294-304. PubMed ID: 19269572
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  • 10. An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area.
    Corroler D, Mangin I, Desmasures N, Gueguen M.
    Appl Environ Microbiol; 1998 Dec 15; 64(12):4729-35. PubMed ID: 9835555
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  • 11. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS, Laddomada B, Poltronieri P, Zacheo G.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Dec 15; 66(3b):569-72. PubMed ID: 15954655
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  • 12. Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.
    Fitzsimons NA, Cogan TM, Condon S, Beresford T.
    Appl Environ Microbiol; 1999 Aug 15; 65(8):3418-26. PubMed ID: 10427029
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  • 17. Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.
    Carafa I, Nardin T, Larcher R, Viola R, Tuohy K, Franciosi E.
    Food Microbiol; 2015 Jun 15; 48():123-32. PubMed ID: 25791000
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  • 19. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
    J Dairy Sci; 2020 May 15; 103(5):4056-4067. PubMed ID: 32173014
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  • 20. Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters.
    Giraffa G, De Vecchi P, Rossi P, Nicastro G, Fortina MG.
    J Appl Microbiol; 1998 Sep 15; 85(3):411-6. PubMed ID: 9750270
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