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711 related items for PubMed ID: 19120639

  • 1. 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; 105(6):1929-38. PubMed ID: 19120639
    [Abstract] [Full Text] [Related]

  • 2. Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.
    Nomura M, Kobayashi M, Narita T, Kimoto-Nira H, Okamoto T.
    J Appl Microbiol; 2006 Aug; 101(2):396-405. PubMed ID: 16882147
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  • 3. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
    Wang SY, Chen HC, Dai TY, Huang IN, Liu JR, Chen MJ.
    J Dairy Sci; 2011 Feb; 94(2):623-35. PubMed ID: 21257031
    [Abstract] [Full Text] [Related]

  • 4. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E, Alegría A, Delgado S, Martín MC, Mayo B.
    Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
    [Abstract] [Full Text] [Related]

  • 5. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.
    Itoi S, Abe T, Washio S, Ikuno E, Kanomata Y, Sugita H.
    Int J Food Microbiol; 2008 Jan 15; 121(1):116-21. PubMed ID: 18068256
    [Abstract] [Full Text] [Related]

  • 6. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 15; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 7. Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese.
    Psoni L, Kotzamanidis C, Yiangou M, Tzanetakis N, Litopoulou-Tzanetaki E.
    Int J Food Microbiol; 2007 Mar 10; 114(2):211-20. PubMed ID: 17241681
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  • 8. Polyphasic characterization of the lactic acid bacteria in kefir.
    Mainville I, Robert N, Lee B, Farnworth ER.
    Syst Appl Microbiol; 2006 Jan 10; 29(1):59-68. PubMed ID: 16423657
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. A novel phenotype based on esterase electrophoretic polymorphism for the differentiation of Lactococcus lactis ssp. lactis and cremoris.
    Ouzari H, Hassen A, Najjari A, Ettoumi B, Daffonchio D, Zagorec M, Boudabous A, Mora D.
    Lett Appl Microbiol; 2006 Oct 31; 43(4):351-9. PubMed ID: 16965363
    [Abstract] [Full Text] [Related]

  • 11. Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.
    Itoi S, Yuasa K, Washio S, Abe T, Ikuno E, Sugita H.
    J Appl Microbiol; 2009 Sep 31; 107(3):867-74. PubMed ID: 19302314
    [Abstract] [Full Text] [Related]

  • 12. Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations.
    Sánchez JI, Rossetti L, Martínez B, Rodríguez A, Giraffa G.
    J Microbiol Methods; 2006 May 31; 65(2):268-77. PubMed ID: 16181692
    [Abstract] [Full Text] [Related]

  • 13. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.
    Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L.
    Food Microbiol; 2010 Feb 31; 27(1):85-93. PubMed ID: 19913697
    [Abstract] [Full Text] [Related]

  • 14. Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.
    Grattepanche F, Lacroix C, Audet P, Lapointe G.
    Appl Microbiol Biotechnol; 2005 Jan 31; 66(4):414-21. PubMed ID: 15599522
    [Abstract] [Full Text] [Related]

  • 15. Bacterial biodiversity of traditional Zabady fermented milk.
    El-Baradei G, Delacroix-Buchet A, Ogier JC.
    Int J Food Microbiol; 2008 Feb 10; 121(3):295-301. PubMed ID: 18077039
    [Abstract] [Full Text] [Related]

  • 16. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R, Tamang JP.
    World J Microbiol Biotechnol; 2022 Jan 06; 38(2):25. PubMed ID: 34989904
    [Abstract] [Full Text] [Related]

  • 17. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 Jan 06; 98(1):56-63. PubMed ID: 15610417
    [Abstract] [Full Text] [Related]

  • 18. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
    Alegría A, Delgado S, Roces C, López B, Mayo B.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):61-6. PubMed ID: 20708289
    [Abstract] [Full Text] [Related]

  • 19. Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.
    Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L.
    J Appl Microbiol; 2009 Nov 30; 107(5):1505-17. PubMed ID: 19426262
    [Abstract] [Full Text] [Related]

  • 20. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk.
    Bravo D, Rodríguez E, Medina M.
    J Dairy Sci; 2009 Oct 30; 92(10):4805-11. PubMed ID: 19762795
    [Abstract] [Full Text] [Related]

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