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Journal Abstract Search

371 related items for PubMed ID: 17182146

  • 21. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
    [Abstract] [Full Text] [Related]

  • 22. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 23. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct; 27(7):880-8. PubMed ID: 20688229
    [Abstract] [Full Text] [Related]

  • 24. Evaluation of different primers for PCR-DGGE analysis of cheese-associated enterococci.
    Lorbeg PM, Majhenic AC, Rogelj I.
    J Dairy Res; 2009 Aug; 76(3):265-71. PubMed ID: 19250575
    [Abstract] [Full Text] [Related]

  • 25. 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
    [Abstract] [Full Text] [Related]

  • 26. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E.
    Food Microbiol; 2009 Apr; 26(2):183-91. PubMed ID: 19171261
    [Abstract] [Full Text] [Related]

  • 27. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.
    Appl Environ Microbiol; 2007 Nov; 73(21):6980-7. PubMed ID: 17720831
    [Abstract] [Full Text] [Related]

  • 28. 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
    [Abstract] [Full Text] [Related]

  • 29. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr 30; 25(2):366-77. PubMed ID: 18206779
    [Abstract] [Full Text] [Related]

  • 30. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F, Matarante A, Morea M, Cocconcelli PS.
    J Dairy Sci; 2002 Jun 30; 85(6):1390-7. PubMed ID: 12146469
    [Abstract] [Full Text] [Related]

  • 31. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F, Oneca M, Berthier F, Torre P.
    Food Microbiol; 2012 Feb 30; 29(1):33-42. PubMed ID: 22029916
    [Abstract] [Full Text] [Related]

  • 32. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B.
    Int J Food Microbiol; 2009 Nov 30; 136(1):44-51. PubMed ID: 19822375
    [Abstract] [Full Text] [Related]

  • 33. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K, Urso R, Dolci P, Comi G, Cocolin L.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):36-42. PubMed ID: 18555549
    [Abstract] [Full Text] [Related]

  • 34. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T, Ziino M, Condurso C, McSweeney PL, Mills S, Ross RP, Stanton C.
    J Appl Microbiol; 2007 Oct 15; 103(4):1128-39. PubMed ID: 17897218
    [Abstract] [Full Text] [Related]

  • 35. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
    Samelis J, Kakouri A, Pappa EC, Matijasić BB, Georgalaki MD, Tsakalidou E, Rogelj A.
    J Food Prot; 2010 Jul 15; 73(7):1294-303. PubMed ID: 20615342
    [Abstract] [Full Text] [Related]

  • 36. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples.
    Achilleos C, Berthier F.
    Food Microbiol; 2013 Dec 15; 36(2):286-95. PubMed ID: 24010609
    [Abstract] [Full Text] [Related]

  • 37. Quantitative detection and identification of tyramine-producing enterococci and lactobacilli in cheese by multiplex qPCR.
    Ladero V, Fernández M, Cuesta I, Alvarez MA.
    Food Microbiol; 2010 Oct 15; 27(7):933-9. PubMed ID: 20688235
    [Abstract] [Full Text] [Related]

  • 38. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 39. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP, Fancello F, Deiana P.
    J Appl Microbiol; 2016 Feb 31; 120(2):329-45. PubMed ID: 26551888
    [Abstract] [Full Text] [Related]

  • 40. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

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