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Journal Abstract Search

590 related items for PubMed ID: 18206782

  • 1. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 2. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
    Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):302-11. PubMed ID: 18272246
    [Abstract] [Full Text] [Related]

  • 3. 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 20; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 4. 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 20; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 31; 103(4):1128-39. PubMed ID: 17897218
    [Abstract] [Full Text] [Related]

  • 10. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
    Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F.
    J Appl Microbiol; 2007 Oct 31; 103(4):948-60. PubMed ID: 17897198
    [Abstract] [Full Text] [Related]

  • 11. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
    Ercolini D, Frisso G, Mauriello G, Salvatore F, Coppola S.
    Int J Food Microbiol; 2008 May 31; 124(2):164-70. PubMed ID: 18455822
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 30; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 14. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 30; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F, Matarante A, Morea M, Cocconcelli PS.
    J Dairy Sci; 2002 Jun 01; 85(6):1390-7. PubMed ID: 12146469
    [Abstract] [Full Text] [Related]

  • 17. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
    Jokovic N, Nikolic M, Begovic J, Jovcic B, Savic D, Topisirovic L.
    Int J Food Microbiol; 2008 Oct 31; 127(3):305-11. PubMed ID: 18775578
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
    [Abstract] [Full Text] [Related]

  • 20. Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2006 Apr 01; 107(3):265-73. PubMed ID: 16481060
    [Abstract] [Full Text] [Related]

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