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Journal Abstract Search

367 related items for PubMed ID: 17584462

  • 21. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M, Lacroix C, Audet P, Simard RE.
    Int J Food Microbiol; 2000 Sep 10; 59(3):141-56. PubMed ID: 11020036
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  • 22. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug 10; 103(2):427-35. PubMed ID: 17650203
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  • 24. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
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  • 26. 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 01; 77(15):5324-35. PubMed ID: 21666023
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  • 27. Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing.
    Sodini I, Boquien CY, Corrieu G, Lacroix C.
    J Ind Microbiol Biotechnol; 1997 Jan 01; 18(1):56-61. PubMed ID: 9079289
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  • 29. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R, Tamang JP.
    World J Microbiol Biotechnol; 2022 Jan 06; 38(2):25. PubMed ID: 34989904
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  • 30. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep 06; 89(9):3318-25. PubMed ID: 16899664
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  • 31. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese.
    Alonso-Calleja C, Carballo J, Capita R, Bernardo A, García-López ML.
    Lett Appl Microbiol; 2002 Sep 06; 34(2):134-8. PubMed ID: 11849510
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  • 35. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 06; 85(10):2471-8. PubMed ID: 12416798
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  • 36. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 06; 59():66-75. PubMed ID: 27375245
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  • 38. Production of gamma-aminobutyric acid by cheese starters during cheese ripening.
    Nomura M, Kimoto H, Someya Y, Furukawa S, Suzuki I.
    J Dairy Sci; 1998 Jun 06; 81(6):1486-91. PubMed ID: 9684157
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  • 39. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul 06; 96(7):4212-22. PubMed ID: 23684037
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  • 40. Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain.
    Harris LJ, Fleming HP, Klaenhammer TR.
    Appl Environ Microbiol; 1992 May 06; 58(5):1484-9. PubMed ID: 1622215
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