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156 related items for PubMed ID: 21056778

  • 1. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
    Samelis J, Bleicher A, Delbès-Paus C, Kakouri A, Neuhaus K, Montel MC.
    Food Microbiol; 2011 Feb; 28(1):76-83. PubMed ID: 21056778
    [Abstract] [Full Text] [Related]

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

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  • 4. 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; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 5. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese.
    Veljovic K, Terzic-Vidojevic A, Vukasinovic M, Strahinic I, Begovic J, Lozo J, Ostojic M, Topisirovic L.
    J Appl Microbiol; 2007 Dec; 103(6):2142-52. PubMed ID: 18045397
    [Abstract] [Full Text] [Related]

  • 6. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM, Ho AJ, Malcata FX, Wiedmann M.
    J Appl Microbiol; 2007 Nov; 103(5):1838-44. PubMed ID: 17953594
    [Abstract] [Full Text] [Related]

  • 7. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
    Aquilanti L, Dell'Aquila L, Zannini E, Zocchetti A, Clementi F.
    Lett Appl Microbiol; 2006 Aug; 43(2):161-7. PubMed ID: 16869899
    [Abstract] [Full Text] [Related]

  • 8. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 9. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
    Sengun IY, Nielsen DS, Karapinar M, Jakobsen M.
    Int J Food Microbiol; 2009 Oct 31; 135(2):105-11. PubMed ID: 19703719
    [Abstract] [Full Text] [Related]

  • 10. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
    Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):302-11. PubMed ID: 18272246
    [Abstract] [Full Text] [Related]

  • 11. Redox potential to discriminate among species of lactic acid bacteria.
    Brasca M, Morandi S, Lodi R, Tamburini A.
    J Appl Microbiol; 2007 Nov 20; 103(5):1516-24. PubMed ID: 17953562
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 73(7):1294-303. PubMed ID: 20615342
    [Abstract] [Full Text] [Related]

  • 13. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Rapid analysis of two food-borne microbial communities at the species level by Fourier-transform infrared microspectroscopy.
    Wenning M, Theilmann V, Scherer S.
    Environ Microbiol; 2006 May 25; 8(5):848-57. PubMed ID: 16623742
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    Lett Appl Microbiol; 2006 Aug 25; 43(2):229-35. PubMed ID: 16869910
    [Abstract] [Full Text] [Related]

  • 20. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 25; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

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