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Journal Abstract Search

361 related items for PubMed ID: 20377953

  • 1. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
    [Abstract] [Full Text] [Related]

  • 2. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H, Ali Haimoud Lekhal D, Roques C.
    Int J Food Microbiol; 2015 Oct 01; 210():9-15. PubMed ID: 26082325
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  • 3. 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 01; 26(3):294-304. PubMed ID: 19269572
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  • 4. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
    J Dairy Sci; 2020 May 01; 103(5):4056-4067. PubMed ID: 32173014
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  • 5. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 01; 59():66-75. PubMed ID: 27375245
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  • 6. 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
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  • 7. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, Topisirovic L, Kojic M.
    Food Microbiol; 2014 May 25; 39():27-38. PubMed ID: 24387849
    [Abstract] [Full Text] [Related]

  • 8. 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 25; 94(7):3229-41. PubMed ID: 21700007
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  • 9. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
    Samelis J, Kakouri A, Pappa EC, Matijasić BB, Georgalaki MD, Tsakalidou E, Rogelj A.
    J Food Prot; 2010 Jul 25; 73(7):1294-303. PubMed ID: 20615342
    [Abstract] [Full Text] [Related]

  • 10. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F, Oneca M, Berthier F, Torre P.
    Food Microbiol; 2012 Feb 25; 29(1):33-42. PubMed ID: 22029916
    [Abstract] [Full Text] [Related]

  • 11. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May 25; 71(2):231-44. PubMed ID: 15190953
    [Abstract] [Full Text] [Related]

  • 12. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.
    Abriouel H, Martín-Platero A, Maqueda M, Valdivia E, Martínez-Bueno M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):200-8. PubMed ID: 18692931
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  • 15. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
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  • 18. Evolution of microbial populations during traditional Feta cheese manufacture and ripening.
    Manolopoulou E, Sarantinopoulos P, Zoidou E, Aktypis A, Moschopoulou E, Kandarakis IG, Anifantakis EM.
    Int J Food Microbiol; 2003 Apr 25; 82(2):153-61. PubMed ID: 12568755
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