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Journal Abstract Search

740 related items for PubMed ID: 16882147

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  • 5. 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; 43(6):637-44. PubMed ID: 17083710
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  • 6. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E, Alegría A, Delgado S, Martín MC, Mayo B.
    Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
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  • 8. 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; 107(5):1505-17. PubMed ID: 19426262
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  • 10. Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.
    Grattepanche F, Lacroix C, Audet P, Lapointe G.
    Appl Microbiol Biotechnol; 2005 Jan; 66(4):414-21. PubMed ID: 15599522
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  • 12. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H, Ali Haimoud Lekhal D, Roques C.
    Int J Food Microbiol; 2015 Oct 01; 210():9-15. PubMed ID: 26082325
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  • 13. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.
    Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L.
    Food Microbiol; 2010 Feb 01; 27(1):85-93. PubMed ID: 19913697
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  • 14. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
    Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F.
    J Appl Microbiol; 2007 Oct 01; 103(4):948-60. PubMed ID: 17897198
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  • 18. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
    Wang SY, Chen HC, Dai TY, Huang IN, Liu JR, Chen MJ.
    J Dairy Sci; 2011 Feb 01; 94(2):623-35. PubMed ID: 21257031
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  • 19. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S, Fusco V, Andolfi R, Aponte M, Blaiotta G, Ercolini D, Moschetti G.
    J Dairy Res; 2006 Aug 01; 73(3):264-72. PubMed ID: 16569276
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