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Journal Abstract Search

430 related items for PubMed ID: 15453471

  • 1. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L, Kheadr EE, Fliss I, Vuillemard JC.
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
    [Abstract] [Full Text] [Related]

  • 2. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.
    Benech RO, Kheadr EE, Lacroix C, Fliss I.
    J Dairy Sci; 2003 Jun; 86(6):1895-909. PubMed ID: 12836923
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  • 3. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
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  • 4. 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; 93(1):1-11. PubMed ID: 20059897
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  • 6. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
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  • 7. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
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  • 9. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
    Ong L, Shah NP.
    J Food Sci; 2009 Jun; 74(5):S182-91. PubMed ID: 19646055
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  • 10. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG, Withers SE, Brechany EY, Banks JM.
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
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  • 11. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
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  • 12. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
    Chou YE, Edwards CG, Luedecke LO, Bates MP, Clark S.
    J Dairy Sci; 2003 Aug; 86(8):2516-24. PubMed ID: 12939075
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  • 13. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
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  • 15. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
    Benech RO, Kheadr EE, Laridi R, Lacroix C, Fliss I.
    Appl Environ Microbiol; 2002 Aug; 68(8):3683-90. PubMed ID: 12147460
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  • 17. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
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  • 18. 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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  • 19. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.
    Int J Food Microbiol; 2006 Dec 01; 112(3):230-5. PubMed ID: 16764959
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  • 20. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
    De Angelis M, de Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M.
    Int J Food Microbiol; 2008 Jul 15; 125(2):123-32. PubMed ID: 18538430
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