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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

371 related items for PubMed ID: 17182146

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  • 2. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic J, Golic N, Topisirovic L.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):162-70. PubMed ID: 18177967
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  • 3. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese.
    Veljovic K, Terzic-Vidojevic A, Vukasinovic M, Strahinic I, Begovic J, Lozo J, Ostojic M, Topisirovic L.
    J Appl Microbiol; 2007 Dec 29; 103(6):2142-52. PubMed ID: 18045397
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  • 8. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
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  • 11. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
    Serhan M, Cailliez-Grimal C, Borges F, Revol-Junelles AM, Hosri C, Fanni J.
    Food Microbiol; 2009 Sep 01; 26(6):645-52. PubMed ID: 19527841
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  • 13. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM, Ho AJ, Malcata FX, Wiedmann M.
    J Appl Microbiol; 2007 Nov 01; 103(5):1838-44. PubMed ID: 17953594
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  • 14. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 15. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
    Mohammed M, Abd El-Aziz H, Omran N, Anwar S, Awad S, El-Soda M.
    Int J Food Microbiol; 2009 Jan 15; 128(3):417-23. PubMed ID: 18992953
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  • 16. Biogenic amine-forming microbial communities in cheese.
    Burdychova R, Komprda T.
    FEMS Microbiol Lett; 2007 Nov 15; 276(2):149-55. PubMed ID: 17956420
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  • 19. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 15; 49(6):521-30. PubMed ID: 19810037
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