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Journal Abstract Search

574 related items for PubMed ID: 19822375

  • 1. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B.
    Int J Food Microbiol; 2009 Nov 30; 136(1):44-51. PubMed ID: 19822375
    [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 30; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

  • 5. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 15; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 6. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
    [Abstract] [Full Text] [Related]

  • 7. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.
    Carraro L, Maifreni M, Bartolomeoli I, Martino ME, Novelli E, Frigo F, Marino M, Cardazzo B.
    Res Microbiol; 2011 Apr 15; 162(3):231-9. PubMed ID: 21262359
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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]

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

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
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  • 14. 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
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  • 16. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S, Fusco V, Andolfi R, Aponte M, Blaiotta G, Ercolini D, Moschetti G.
    J Dairy Res; 2006 Aug 30; 73(3):264-72. PubMed ID: 16569276
    [Abstract] [Full Text] [Related]

  • 17. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
    Giannino ML, Marzotto M, Dellaglio F, Feligini M.
    Int J Food Microbiol; 2009 Apr 15; 130(3):188-95. PubMed ID: 19232767
    [Abstract] [Full Text] [Related]

  • 18. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
    Randazzo CL, Pitino I, Ribbera A, Caggia C.
    Food Microbiol; 2010 May 15; 27(3):363-74. PubMed ID: 20227601
    [Abstract] [Full Text] [Related]

  • 19. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
    Waters SM, Murphy RA, Power RF.
    Int J Food Microbiol; 2006 Aug 01; 110(3):268-77. PubMed ID: 16814892
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