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Journal Abstract Search

273 related items for PubMed ID: 16412257

  • 21. Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.
    Lazzi C, Rossetti L, Zago M, Neviani E, Giraffa G.
    J Appl Microbiol; 2004; 96(3):481-90. PubMed ID: 14962128
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  • 22. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
    Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
    Int J Food Microbiol; 2009 Apr 30; 131(1):10-9. PubMed ID: 18842314
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  • 23. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes.
    Cebeci A, Gürakan GC.
    J Dairy Res; 2008 Nov 30; 75(4):392-8. PubMed ID: 18620618
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  • 25. 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
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  • 26. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
    Santarelli M, Gatti M, Lazzi C, Bernini V, Zapparoli GA, Neviani E.
    J Dairy Sci; 2008 Mar 30; 91(3):883-91. PubMed ID: 18292243
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  • 27. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
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  • 28. The genomes and comparative genomics of Lactobacillus delbrueckii phages.
    Riipinen KA, Forsman P, Alatossava T.
    Arch Virol; 2011 Jul 31; 156(7):1217-33. PubMed ID: 21465086
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  • 29. Lysogeny in Lactobacillus delbrueckii strains and characterization of two new temperate prolate-headed bacteriophages.
    Suárez V, Zago M, Quiberoni A, Carminati D, Giraffa G, Reinheimer J.
    J Appl Microbiol; 2008 Nov 31; 105(5):1402-11. PubMed ID: 18713281
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  • 32. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.
    Bonetta S, Bonetta S, Carraro E, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Sep 31; 25(6):786-92. PubMed ID: 18620970
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  • 33. Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.
    Nomura M, Kobayashi M, Narita T, Kimoto-Nira H, Okamoto T.
    J Appl Microbiol; 2006 Aug 31; 101(2):396-405. PubMed ID: 16882147
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  • 34. Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese.
    Bissonnette F, Labrie S, Deveau H, Lamoureux M, Moineau S.
    J Dairy Sci; 2000 Apr 31; 83(4):620-7. PubMed ID: 10791775
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  • 35. Novel phage group infecting Lactobacillus delbrueckii subsp. lactis, as revealed by genomic and proteomic analysis of bacteriophage Ldl1.
    Casey E, Mahony J, Neve H, Noben JP, Dal Bello F, van Sinderen D.
    Appl Environ Microbiol; 2015 Feb 31; 81(4):1319-26. PubMed ID: 25501478
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  • 36. Biodiversity of lactococcal bacteriophages isolated from 3 Gouda-type cheese-producing plants.
    Murphy J, Royer B, Mahony J, Hoyles L, Heller K, Neve H, Bonestroo M, Nauta A, van Sinderen D.
    J Dairy Sci; 2013 Aug 31; 96(8):4945-57. PubMed ID: 23769356
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  • 38. 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 31; 26(6):645-52. PubMed ID: 19527841
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  • 39. Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies.
    Moschetti G, Blaiotta G, Aponte M, Mauriello G, Villani F, Coppola S.
    Res Microbiol; 1997 Sep 31; 148(6):501-10. PubMed ID: 9765828
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  • 40. 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
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