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Journal Abstract Search

527 related items for PubMed ID: 18555549

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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
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  • 5. 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]

  • 6. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP, Asano K.
    Int J Food Microbiol; 2009 Aug 15; 133(3):286-91. PubMed ID: 19577815
    [Abstract] [Full Text] [Related]

  • 7. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 10; 114(2):168-86. PubMed ID: 17161485
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  • 10. 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
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  • 11. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):136-45. PubMed ID: 17628130
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  • 13. 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 30; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 14. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
    Serhan M, Cailliez-Grimal C, Borges F, Revol-Junelles AM, Hosri C, Fanni J.
    Food Microbiol; 2009 Sep 30; 26(6):645-52. PubMed ID: 19527841
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Optimization of conditions for profiling bacterial populations in food by culture-independent methods.
    Cocolin L, Diez A, Urso R, Rantsiou K, Comi G, Bergmaier I, Beimfohr C.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):100-9. PubMed ID: 17604862
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  • 17. 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 30; 27(3):425-33. PubMed ID: 20227609
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
    Ercolini D, Moschetti G, Blaiotta G, Coppola S.
    Syst Appl Microbiol; 2001 Dec 29; 24(4):610-7. PubMed ID: 11876368
    [Abstract] [Full Text] [Related]

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