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Journal Abstract Search

809 related items for PubMed ID: 16616965

  • 21. 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; 59():66-75. PubMed ID: 27375245
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  • 22. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar; 54(3):218-28. PubMed ID: 18388993
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  • 23. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
    Waters SM, Murphy RA, Power RF.
    Int J Food Microbiol; 2006 Aug 01; 110(3):268-77. PubMed ID: 16814892
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  • 24. Bacterial population in traditional sourdough evaluated by molecular methods.
    Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C.
    J Appl Microbiol; 2005 Aug 01; 99(2):251-8. PubMed ID: 16033455
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  • 28. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.
    Bonetta S, Bonetta S, Carraro E, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Sep 01; 25(6):786-92. PubMed ID: 18620970
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  • 29. 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
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  • 32. Short communication: characterization of microflora in Mexican Chihuahua cheese.
    Renye JA, Somkuti GA, Van Hekken DL, Guerrero Prieto VM.
    J Dairy Sci; 2011 Jul 30; 94(7):3311-5. PubMed ID: 21700016
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  • 33. Bacterial communities associated with the production of artisanal Istrian cheese.
    Fuka MM, Engel M, Skelin A, Redzepović S, Schloter M.
    Int J Food Microbiol; 2010 Aug 15; 142(1-2):19-24. PubMed ID: 20576300
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  • 34. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M.
    Food Microbiol; 2017 Aug 15; 65():160-169. PubMed ID: 28399998
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  • 36. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
    Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok LY, Sun Z, Sun T.
    BMC Microbiol; 2017 Jan 09; 17(1):13. PubMed ID: 28068902
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  • 40. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D, Dodd CER.
    J Dairy Sci; 2018 Jun 09; 101(6):4923-4935. PubMed ID: 29550118
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