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Journal Abstract Search

872 related items for PubMed ID: 18272246

  • 41. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
    Van Hoorde K, Heyndrickx M, Vandamme P, Huys G.
    Food Microbiol; 2010 May; 27(3):425-33. PubMed ID: 20227609
    [Abstract] [Full Text] [Related]

  • 42. PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.
    Garofalo C, Silvestri G, Aquilanti L, Clementi F.
    J Appl Microbiol; 2008 Jul; 105(1):243-54. PubMed ID: 18312562
    [Abstract] [Full Text] [Related]

  • 43. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.
    J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
    [Abstract] [Full Text] [Related]

  • 44. 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; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 45. 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; 94(10):4766-76. PubMed ID: 21943728
    [Abstract] [Full Text] [Related]

  • 46. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.
    Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
    [Abstract] [Full Text] [Related]

  • 47. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
    Marino M, Maifreni M, Bartolomeoli I, Rondinini G.
    J Appl Microbiol; 2008 Aug; 105(2):540-9. PubMed ID: 18397262
    [Abstract] [Full Text] [Related]

  • 48. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.
    Int J Food Microbiol; 2004 Feb 15; 91(1):19-29. PubMed ID: 14967557
    [Abstract] [Full Text] [Related]

  • 49. 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 15; 120(2):329-45. PubMed ID: 26551888
    [Abstract] [Full Text] [Related]

  • 50. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 15; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 51. 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]

  • 52. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M, Amar M, Vancanneyt M, Swings J.
    FEMS Microbiol Lett; 2005 Oct 15; 251(2):267-71. PubMed ID: 16168579
    [Abstract] [Full Text] [Related]

  • 53. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 54. Redox potential to discriminate among species of lactic acid bacteria.
    Brasca M, Morandi S, Lodi R, Tamburini A.
    J Appl Microbiol; 2007 Nov 30; 103(5):1516-24. PubMed ID: 17953562
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  • 55. Biogenic amine-forming microbial communities in cheese.
    Burdychova R, Komprda T.
    FEMS Microbiol Lett; 2007 Nov 30; 276(2):149-55. PubMed ID: 17956420
    [Abstract] [Full Text] [Related]

  • 56. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
    Randazzo CL, Torriani S, Akkermans AD, de Vos WM, Vaughan EE.
    Appl Environ Microbiol; 2002 Apr 30; 68(4):1882-92. PubMed ID: 11916708
    [Abstract] [Full Text] [Related]

  • 57. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS, Laddomada B, Poltronieri P, Zacheo G.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Apr 30; 66(3b):569-72. PubMed ID: 15954655
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  • 58. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
    Rossetti L, Giraffa G.
    J Microbiol Methods; 2005 Nov 30; 63(2):135-44. PubMed ID: 15893395
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  • 59. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham.
    Tu RJ, Wu HY, Lock YS, Chen MJ.
    Food Microbiol; 2010 Jun 30; 27(4):460-7. PubMed ID: 20417394
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  • 60. 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 30; 26(2):183-91. PubMed ID: 19171261
    [Abstract] [Full Text] [Related]

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