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Journal Abstract Search

253 related items for PubMed ID: 19187995

  • 1. A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.
    Rossetti L, Carminati D, Zago M, Giraffa G.
    Int J Food Microbiol; 2009 Mar 15; 130(1):70-3. PubMed ID: 19187995
    [Abstract] [Full Text] [Related]

  • 2. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
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  • 3. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
    Santarelli M, Gatti M, Lazzi C, Bernini V, Zapparoli GA, Neviani E.
    J Dairy Sci; 2008 Mar 30; 91(3):883-91. PubMed ID: 18292243
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  • 4. Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.
    Zago M, De Lorentiis A, Carminati D, Comaschi L, Giraffa G.
    J Dairy Res; 2006 May 30; 73(2):146-53. PubMed ID: 16412257
    [Abstract] [Full Text] [Related]

  • 5. Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.
    Fornasari ME, Rossetti L, Carminati D, Giraffa G.
    FEMS Microbiol Lett; 2006 Apr 30; 257(1):139-44. PubMed ID: 16553844
    [Abstract] [Full Text] [Related]

  • 6. Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.
    Cremonesi P, Vanoni L, Morandi S, Silvetti T, Castiglioni B, Brasca M.
    Int J Food Microbiol; 2011 Mar 30; 146(2):207-11. PubMed ID: 21377750
    [Abstract] [Full Text] [Related]

  • 7. Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods.
    Comunian R, Daga E, Dupré I, Paba A, Devirgiliis C, Piccioni V, Perozzi G, Zonenschain D, Rebecchi A, Morelli L, De Lorentiis A, Giraffa G.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):151-6. PubMed ID: 20005592
    [Abstract] [Full Text] [Related]

  • 8. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
    Andrighetto C, Marcazzan G, Lombardi A.
    Lett Appl Microbiol; 2004 Mar 31; 38(5):400-5. PubMed ID: 15059211
    [Abstract] [Full Text] [Related]

  • 9. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C, Caravelli A, Coppola D, Barile S, Perozzi G.
    Int J Food Microbiol; 2008 Dec 10; 128(2):378-84. PubMed ID: 18990462
    [Abstract] [Full Text] [Related]

  • 10. 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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  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Antibiotic susceptibility of different lactic acid bacteria strains.
    Karapetkov N, Georgieva R, Rumyan N, Karaivanova E.
    Benef Microbes; 2011 Dec 01; 2(4):335-9. PubMed ID: 22146692
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
    Mucchetti G, Locci F, Gatti M, Neviani E, Addeo F, Dossena A, Marchelli R.
    J Dairy Sci; 2000 Apr 31; 83(4):659-65. PubMed ID: 10791780
    [Abstract] [Full Text] [Related]

  • 16. Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.
    Belletti N, Gatti M, Bottari B, Neviani E, Tabanelli G, Gardini F.
    J Food Prot; 2009 Oct 31; 72(10):2162-9. PubMed ID: 19833040
    [Abstract] [Full Text] [Related]

  • 17. Safety assessment of dairy microorganisms: the Lactobacillus genus.
    Bernardeau M, Vernoux JP, Henri-Dubernet S, Guéguen M.
    Int J Food Microbiol; 2008 Sep 01; 126(3):278-85. PubMed ID: 17889388
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  • 20. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
    De Angelis M, de Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M.
    Int J Food Microbiol; 2008 Jul 15; 125(2):123-32. PubMed ID: 18538430
    [Abstract] [Full Text] [Related]

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