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Journal Abstract Search

318 related items for PubMed ID: 16507676

  • 1. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 2. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
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  • 3. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
    Garde S, Tomillo J, Gaya P, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Jun 05; 50(12):3479-85. PubMed ID: 12033814
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  • 4. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct 05; 84(10):2117-24. PubMed ID: 11699441
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  • 6. Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
    Garde S, Gaya P, Fernández-García E, Medina M, Nuñez M.
    J Dairy Sci; 2003 Oct 05; 86(10):3038-47. PubMed ID: 14594220
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  • 7. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec 05; 85(12):3164-72. PubMed ID: 12512589
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  • 8. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
    Garde S, Carbonell M, Fernández-García E, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Nov 06; 50(23):6752-7. PubMed ID: 12405771
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  • 10. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct 06; 88(10):3460-74. PubMed ID: 16162519
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  • 12. Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.
    O'Sullivan L, Morgan SM, Ross RP, Hill C.
    J Dairy Sci; 2002 Sep 06; 85(9):2130-40. PubMed ID: 12362444
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  • 15. 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 06; 87(6):1585-94. PubMed ID: 15453471
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  • 17. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk.
    Bravo D, Rodríguez E, Medina M.
    J Dairy Sci; 2009 Oct 06; 92(10):4805-11. PubMed ID: 19762795
    [Abstract] [Full Text] [Related]

  • 18. Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730.
    Martínez-Cuesta MC, Requena T, Peláez C.
    Int J Food Microbiol; 2006 Jun 15; 109(3):198-204. PubMed ID: 16504327
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  • 19. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese.
    O'Sullivan L, O'connor EB, Ross RP, Hill C.
    J Appl Microbiol; 2006 Jun 15; 100(1):135-43. PubMed ID: 16405693
    [Abstract] [Full Text] [Related]

  • 20. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep 15; 76(9):2455-67. PubMed ID: 8227650
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