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Journal Abstract Search

147 related items for PubMed ID: 1911088

  • 1. Effect of lactic cultures on Escherichia coli in ewes' milk stored at low temperatures.
    Chavarri FJ, Nuñez JA, de Paz M, Nuñez M.
    Int J Food Microbiol; 1991 Aug; 13(4):309-14. PubMed ID: 1911088
    [Abstract] [Full Text] [Related]

  • 2. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L.
    Int J Food Microbiol; 2014 May 02; 177():37-48. PubMed ID: 24598514
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  • 3. Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains.
    Savoie S, Champagne CP, Chiasson S, Audet P.
    J Appl Microbiol; 2007 Jul 02; 103(1):163-74. PubMed ID: 17584462
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  • 4. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
    [Abstract] [Full Text] [Related]

  • 5. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.
    Larsen N, Werner BB, Vogensen FK, Jespersen L.
    J Dairy Sci; 2015 Mar 15; 98(3):1640-51. PubMed ID: 25597975
    [Abstract] [Full Text] [Related]

  • 6. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
    Masoud W, Vogensen FK, Lillevang S, Abu Al-Soud W, Sørensen SJ, Jakobsen M.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):192-202. PubMed ID: 22154239
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  • 7. Competition of thermally injured listeria monocytogenes with a mesophilic lactic acid starter culture in milk for various heat treatments.
    Mathew FP, Ryser ET.
    J Food Prot; 2002 Apr 01; 65(4):643-50. PubMed ID: 11952213
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  • 8. Behavior of Listeria monocytogenes in pasteurized milk during fermentation with lactic acid bacteria.
    Pitt WM, Harden TJ, Hull RR.
    J Food Prot; 2000 Jul 01; 63(7):916-20. PubMed ID: 10914660
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  • 9. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
    Kim MJ, Lee HW, Lee ME, Roh SW, Kim TW.
    J Microbiol; 2019 Jun 01; 57(6):479-484. PubMed ID: 31073899
    [Abstract] [Full Text] [Related]

  • 10. Microbiological analysis and starter culture growth in retentates.
    Premaratne RJ, Cousin MA.
    J Dairy Sci; 1991 Oct 01; 74(10):3284-92. PubMed ID: 1744259
    [Abstract] [Full Text] [Related]

  • 11. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
    Lianou A, Kakouri A, Pappa EC, Samelis J.
    Food Microbiol; 2017 Jun 01; 64():145-154. PubMed ID: 28213019
    [Abstract] [Full Text] [Related]

  • 12. Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product ('dahi').
    Varadaraj MC, Devi N, Keshava N, Manjrekar SP.
    Int J Food Microbiol; 1993 Dec 01; 20(4):259-67. PubMed ID: 8110603
    [Abstract] [Full Text] [Related]

  • 13. Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture.
    Scannell AG, Schwarz G, Hill C, Ross RP, Arendt EK.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):151-9. PubMed ID: 11252497
    [Abstract] [Full Text] [Related]

  • 14. Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk.
    Ačai P, Valík L, Medved'ová A, Rosskopf F.
    Food Sci Technol Int; 2016 Sep 28; 22(6):475-84. PubMed ID: 26683482
    [Abstract] [Full Text] [Related]

  • 15. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
    Kahala M, Mäki M, Lehtovaara A, Tapanainen JM, Katiska R, Juuruskorpi M, Juhola J, Joutsjoki V.
    J Appl Microbiol; 2008 Dec 28; 105(6):1929-38. PubMed ID: 19120639
    [Abstract] [Full Text] [Related]

  • 16. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D, Saková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T.
    Int J Food Microbiol; 2014 Jan 17; 170():38-43. PubMed ID: 24291178
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