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Journal Abstract Search

633 related items for PubMed ID: 18842314

  • 1. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
    Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
    Int J Food Microbiol; 2009 Apr 30; 131(1):10-9. PubMed ID: 18842314
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  • 3. Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.
    Mucchetti G, Locci F, Massara P, Vitale R, Neviani E.
    J Dairy Sci; 2002 Oct 30; 85(10):2489-96. PubMed ID: 12416800
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  • 4. Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese.
    Achilleos C, Berthier F.
    Food Microbiol; 2017 Aug 30; 65():149-159. PubMed ID: 28399997
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  • 5. Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
    Candioti MC, Bergamini CV, Palma SB, Busetti M, Meinardi CA, Zalazar CA.
    J Sci Food Agric; 2010 Jan 15; 90(1):36-42. PubMed ID: 20355009
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  • 7. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 14. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.
    Champagne CP, Tompkins TA, Buckley ND, Green-Johnson JM.
    Food Microbiol; 2010 Oct 15; 27(7):968-72. PubMed ID: 20688240
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  • 17. 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 15; 26(2):183-91. PubMed ID: 19171261
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  • 18. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec 15; 86(12):3831-40. PubMed ID: 14740817
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  • 19. 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 15; 73(21):6980-7. PubMed ID: 17720831
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