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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

423 related items for PubMed ID: 17720831

  • 1. 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
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  • 4. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
    Giannino ML, Marzotto M, Dellaglio F, Feligini M.
    Int J Food Microbiol; 2009 Apr 15; 130(3):188-95. PubMed ID: 19232767
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  • 6. 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 15; 26(3):294-304. PubMed ID: 19269572
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  • 8. 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
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  • 11. 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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  • 12. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL, Vaughan EE, Caggia C.
    Int J Food Microbiol; 2006 May 25; 109(1-2):1-8. PubMed ID: 16616965
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  • 13. 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 25; 120(2):329-45. PubMed ID: 26551888
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  • 14. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
    Carpino S, Randazzo CL, Pino A, Russo N, Rapisarda T, Belvedere G, Caggia C.
    Food Microbiol; 2017 Feb 25; 61():126-135. PubMed ID: 27697162
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  • 15. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
    Andrighetto C, Marcazzan G, Lombardi A.
    Lett Appl Microbiol; 2004 Feb 25; 38(5):400-5. PubMed ID: 15059211
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  • 16. 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 25; 49(6):521-30. PubMed ID: 19810037
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  • 17. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 25; 94(10):4766-76. PubMed ID: 21943728
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  • 18. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
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  • 19. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB, Mayo B.
    Int J Food Microbiol; 2006 Jul 15; 110(2):165-71. PubMed ID: 16806553
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  • 20. 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 15; 73(3):264-72. PubMed ID: 16569276
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