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Journal Abstract Search

967 related items for PubMed ID: 15109791

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
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  • 4. 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 30; 26(6):645-52. PubMed ID: 19527841
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S, Fusco V, Andolfi R, Aponte M, Blaiotta G, Ercolini D, Moschetti G.
    J Dairy Res; 2006 Aug 30; 73(3):264-72. PubMed ID: 16569276
    [Abstract] [Full Text] [Related]

  • 6. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 30; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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
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  • 10. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 01; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 11. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
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  • 13. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 30; 94(10):4766-76. PubMed ID: 21943728
    [Abstract] [Full Text] [Related]

  • 14. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.
    Appl Environ Microbiol; 2007 Nov 30; 73(21):6980-7. PubMed ID: 17720831
    [Abstract] [Full Text] [Related]

  • 17. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM, Ho AJ, Malcata FX, Wiedmann M.
    J Appl Microbiol; 2007 Nov 30; 103(5):1838-44. PubMed ID: 17953594
    [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 30; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 19. 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 30; 49(3):396-402. PubMed ID: 19627475
    [Abstract] [Full Text] [Related]

  • 20. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 30; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

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