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Journal Abstract Search

361 related items for PubMed ID: 15190953

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

  • 2. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M, Amar M, Vancanneyt M, Swings J.
    FEMS Microbiol Lett; 2005 Oct 15; 251(2):267-71. PubMed ID: 16168579
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 26(6):645-52. PubMed ID: 19527841
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 31; 84(1):50-9. PubMed ID: 11210049
    [Abstract] [Full Text] [Related]

  • 10. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
    Kesmen Z, Yetiman AE, Gulluce A, Kacmaz N, Sagdic O, Cetin B, Adiguzel A, Sahin F, Yetim H.
    Int J Food Microbiol; 2012 Feb 15; 153(3):428-35. PubMed ID: 22209604
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 103(5):1838-44. PubMed ID: 17953594
    [Abstract] [Full Text] [Related]

  • 12. Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese.
    Chebeňová-Turcovská V, Zenišová K, Kuchta T, Pangallo D, Brežná B.
    Int J Food Microbiol; 2011 Oct 17; 150(1):73-8. PubMed ID: 21849217
    [Abstract] [Full Text] [Related]

  • 13. Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese.
    Duan Y, Tan Z, Wang Y, Li Z, Li Z, Qin G, Huo Y, Cai Y.
    J Gen Appl Microbiol; 2008 Feb 17; 54(1):51-60. PubMed ID: 18323681
    [Abstract] [Full Text] [Related]

  • 14. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic J, Golic N, Topisirovic L.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):162-70. PubMed ID: 18177967
    [Abstract] [Full Text] [Related]

  • 15. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM.
    Biomed Res Int; 2015 Feb 29; 2015():625740. PubMed ID: 25802859
    [Abstract] [Full Text] [Related]

  • 16. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP, Fancello F, Deiana P.
    J Appl Microbiol; 2016 Feb 29; 120(2):329-45. PubMed ID: 26551888
    [Abstract] [Full Text] [Related]

  • 17. 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 29; 80(2):M411-7. PubMed ID: 25597646
    [Abstract] [Full Text] [Related]

  • 18. 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 29; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 19. 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 29; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 20. The microbiology of South African traditional fermented milks.
    Beukes EM, Bester BH, Mostert JF.
    Int J Food Microbiol; 2001 Feb 15; 63(3):189-97. PubMed ID: 11246902
    [Abstract] [Full Text] [Related]

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