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740 related items for PubMed ID: 16882147

  • 1. 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; 101(2):396-405. PubMed ID: 16882147
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  • 2. Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.
    Itoi S, Yuasa K, Washio S, Abe T, Ikuno E, Sugita H.
    J Appl Microbiol; 2009 Sep; 107(3):867-74. PubMed ID: 19302314
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  • 3. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.
    Itoi S, Abe T, Washio S, Ikuno E, Kanomata Y, Sugita H.
    Int J Food Microbiol; 2008 Jan 15; 121(1):116-21. PubMed ID: 18068256
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  • 4. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
    Kahala M, Mäki M, Lehtovaara A, Tapanainen JM, Katiska R, Juuruskorpi M, Juhola J, Joutsjoki V.
    J Appl Microbiol; 2008 Dec 15; 105(6):1929-38. PubMed ID: 19120639
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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 15; 43(6):637-44. PubMed ID: 17083710
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  • 7. Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese.
    Psoni L, Kotzamanidis C, Yiangou M, Tzanetakis N, Litopoulou-Tzanetaki E.
    Int J Food Microbiol; 2007 Mar 10; 114(2):211-20. PubMed ID: 17241681
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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 10; 107(5):1505-17. PubMed ID: 19426262
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  • 9. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
    Alegría A, Delgado S, Roces C, López B, Mayo B.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):61-6. PubMed ID: 20708289
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  • 11. 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 30; 26(3):294-304. PubMed ID: 19269572
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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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  • 15. Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations.
    Sánchez JI, Rossetti L, Martínez B, Rodríguez A, Giraffa G.
    J Microbiol Methods; 2006 May 01; 65(2):268-77. PubMed ID: 16181692
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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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  • 20. Identification of tet(M) in two Lactococcus lactis strains isolated from a Spanish traditional starter-free cheese made of raw milk and conjugative transfer of tetracycline resistance to lactococci and enterococci.
    Flórez AB, Ammor MS, Mayo B.
    Int J Food Microbiol; 2008 Jan 31; 121(2):189-94. PubMed ID: 18068255
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