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Journal Abstract Search

232 related items for PubMed ID: 16481060

  • 1. Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2006 Apr 01; 107(3):265-73. PubMed ID: 16481060
    [Abstract] [Full Text] [Related]

  • 2. Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2005 Jul 25; 102(3):355-62. PubMed ID: 16014303
    [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 25; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 4. Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.
    Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L.
    J Appl Microbiol; 2009 Nov 25; 107(5):1505-17. PubMed ID: 19426262
    [Abstract] [Full Text] [Related]

  • 5. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 25; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 6. 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 25; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 7. Genetic diversity (RAPD-PCR) of lactobacilli isolated from "Almagro" eggplant fermentations from two seasons.
    Seseña S, Sánchez I, Palop L.
    FEMS Microbiol Lett; 2004 Sep 01; 238(1):159-65. PubMed ID: 15336417
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  • 9. 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 Sep 01; 66(3b):569-72. PubMed ID: 15954655
    [Abstract] [Full Text] [Related]

  • 10. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
    De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M.
    Appl Environ Microbiol; 2001 May 01; 67(5):2011-20. PubMed ID: 11319075
    [Abstract] [Full Text] [Related]

  • 11. Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.
    Giraffa G, Andrighetto C, Antonello C, Gatti M, Lazzi C, Marcazzan G, Lombardi A, Neviani E.
    Int J Food Microbiol; 2004 Mar 01; 91(2):129-39. PubMed ID: 14996456
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 30; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

  • 14. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.
    Albesharat R, Ehrmann MA, Korakli M, Yazaji S, Vogel RF.
    Syst Appl Microbiol; 2011 Apr 30; 34(2):148-55. PubMed ID: 21300508
    [Abstract] [Full Text] [Related]

  • 15. Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei.
    Caridi A.
    J Ind Microbiol Biotechnol; 2002 Dec 30; 29(6):303-8. PubMed ID: 12483469
    [Abstract] [Full Text] [Related]

  • 16. Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolates.
    de la Plaza M, Rodríguez A, Fernández de Palencia P, Martínez-Cuesta MC, Peláez C, Requena T.
    Lett Appl Microbiol; 2006 Dec 30; 43(6):637-44. PubMed ID: 17083710
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct 25; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
    Antonsson M, Molin G, Ardö Y.
    Int J Food Microbiol; 2003 Aug 15; 85(1-2):159-69. PubMed ID: 12810280
    [Abstract] [Full Text] [Related]

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