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Journal Abstract Search

134 related items for PubMed ID: 21108692

  • 1. 16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk.
    Tan Z, Pang H, Duan Y, Qin G, Cai Y.
    Anim Sci J; 2010 Dec; 81(6):706-13. PubMed ID: 21108692
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  • 2. Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese.
    Duan Y, Tan Z, Wang Y, Li Z, Li Z, Qin G, Huo Y, Cai Y.
    J Gen Appl Microbiol; 2008 Feb; 54(1):51-60. PubMed ID: 18323681
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  • 3. Reclassification of the genus Leuconostoc and proposals of Fructobacillus fructosus gen. nov., comb. nov., Fructobacillus durionis comb. nov., Fructobacillus ficulneus comb. nov. and Fructobacillus pseudoficulneus comb. nov.
    Endo A, Okada S.
    Int J Syst Evol Microbiol; 2008 Sep; 58(Pt 9):2195-205. PubMed ID: 18768629
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  • 4. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
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  • 7. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 01; 49(6):521-30. PubMed ID: 19810037
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  • 9. Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand.
    Ishikawa M, Tanasupawat S, Nakajima K, Kanamori H, Ishizaki S, Kodama K, Okamoto-Kainuma A, Koizumi Y, Yamamoto Y, Yamasato K.
    Int J Syst Evol Microbiol; 2009 May 01; 59(Pt 5):1215-26. PubMed ID: 19406822
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  • 11. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 13. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M, Amar M, Vancanneyt M, Swings J.
    FEMS Microbiol Lett; 2005 Oct 15; 251(2):267-71. PubMed ID: 16168579
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  • 14. Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.
    Yang J, Cao Y, Cai Y, Terada F.
    J Dairy Sci; 2010 Jul 15; 93(7):3136-45. PubMed ID: 20630231
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  • 15. 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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  • 17. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.
    Yanagida F, Srionnual S, Chen YS.
    Lett Appl Microbiol; 2008 Aug 25; 47(2):134-9. PubMed ID: 18673430
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  • 19. Description of a new species, Bifidobacterium crudilactis sp. nov., isolated from raw milk and raw milk cheeses.
    Delcenserie V, Gavini F, Beerens H, Tresse O, Franssen C, Daube G.
    Syst Appl Microbiol; 2007 Jul 25; 30(5):381-9. PubMed ID: 17321094
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  • 20. Bavariicoccus seileri gen. nov., sp. nov., isolated from the surface and smear water of German red smear soft cheese.
    Schmidt VS, Mayr R, Wenning M, Glöckner J, Busse HJ, Scherer S.
    Int J Syst Evol Microbiol; 2009 Oct 25; 59(Pt 10):2437-43. PubMed ID: 19622668
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