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Journal Abstract Search

160 related items for PubMed ID: 17921266

  • 21. Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.
    Valdés-Stauber N, Scherer S, Seiler H.
    Int J Food Microbiol; 1997 Feb; 34(2):115-29. PubMed ID: 9039559
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  • 22. Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.
    Place RB, Hiestand D, Gallmann HR, Teuber M.
    Syst Appl Microbiol; 2003 Mar; 26(1):30-7. PubMed ID: 12747407
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  • 24. Isolation and identification of cheese-smear bacteria inhibitory to Listeria spp.
    Ryser ET, Maisnier-Patin S, Gratadoux JJ, Richard J.
    Int J Food Microbiol; 1994 Feb; 21(3):237-46. PubMed ID: 8024975
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  • 25. Rapid analysis of two food-borne microbial communities at the species level by Fourier-transform infrared microspectroscopy.
    Wenning M, Theilmann V, Scherer S.
    Environ Microbiol; 2006 May; 8(5):848-57. PubMed ID: 16623742
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  • 26. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
    Corsetti A, Rossi J, Gobbetti M.
    Int J Food Microbiol; 2001 Sep 19; 69(1-2):1-10. PubMed ID: 11589547
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  • 29. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D, Dodd CER.
    J Dairy Sci; 2018 Jun 19; 101(6):4923-4935. PubMed ID: 29550118
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  • 30. Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese.
    Monnet C, Loux V, Bento P, Gibrat JF, Straub C, Bonnarme P, Landaud S, Irlinger F.
    J Bacteriol; 2012 Feb 19; 194(3):738-9. PubMed ID: 22247534
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  • 31. Complete genome sequence of Corynebacterium casei LMG S-19264T (=DSM 44701T), isolated from a smear-ripened cheese.
    Walter F, Albersmeier A, Kalinowski J, Rückert C.
    J Biotechnol; 2014 Nov 10; 189():76-7. PubMed ID: 25193709
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  • 32. Analysis of the biotin biosynthesis pathway in coryneform bacteria: cloning and sequencing of the bioB gene from Brevibacterium flavum.
    Hatakeyama K, Kohama K, Vertès AA, Kobayashi M, Kurusu Y, Yukawa H.
    DNA Seq; 1993 Nov 10; 4(2):87-93. PubMed ID: 8173080
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  • 33. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese.
    Eppert I, Valdés-Stauber N, Götz H, Busse M, Scherer S.
    Appl Environ Microbiol; 1997 Dec 10; 63(12):4812-7. PubMed ID: 9406400
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  • 36. Influence of growth conditions on bacteriocin production by Brevibacterium linens.
    Motta AS, Brandelli A.
    Appl Microbiol Biotechnol; 2003 Aug 10; 62(2-3):163-7. PubMed ID: 12883862
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  • 37. Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese.
    Leuschner RG, Hammes WP.
    J Food Prot; 1998 Jul 10; 61(7):874-8. PubMed ID: 9678172
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