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Journal Abstract Search

204 related items for PubMed ID: 16968299

  • 1. Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
    Díaz-Muñiz I, Banavara DS, Budinich MF, Rankin SA, Dudley EG, Steele JL.
    J Appl Microbiol; 2006 Oct; 101(4):872-82. PubMed ID: 16968299
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  • 2. Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and cheddar cheese extract.
    Díaz-Muñiz I, Steele JL.
    Antonie Van Leeuwenhoek; 2006 Oct; 90(3):233-43. PubMed ID: 16841145
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  • 3. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
    Tan WS, Budinich MF, Ward R, Broadbent JR, Steele JL.
    J Dairy Sci; 2012 Apr; 95(4):1680-9. PubMed ID: 22459816
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  • 5. Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli.
    Dudley EG, Steele JL.
    J Appl Microbiol; 2005 Apr; 98(1):14-23. PubMed ID: 15610413
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  • 13. Metabolism of pyruvate and citrate in lactobacilli.
    Hickey MW, Hillier AJ, Jago GR.
    Aust J Biol Sci; 1983 Apr; 36(5-6):487-96. PubMed ID: 6426447
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  • 16. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
    Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M.
    J Dairy Sci; 2006 May; 89(5):1439-51. PubMed ID: 16606715
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  • 17. The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.
    Lo R, Ho VTT, Bansal N, Turner MS.
    Int J Food Microbiol; 2018 Jan 16; 265():30-39. PubMed ID: 29121515
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  • 18. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov 16; 98(11):7460-72. PubMed ID: 26298753
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  • 19. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
    Lazzi C, Povolo M, Locci F, Bernini V, Neviani E, Gatti M.
    Int J Food Microbiol; 2016 Sep 16; 233():20-28. PubMed ID: 27299670
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