These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

294 related items for PubMed ID: 21524512

  • 1. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
    Oberg CJ, Moyes LV, Domek MJ, Brothersen C, McMahon DJ.
    J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
    [Abstract] [Full Text] [Related]

  • 2. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M, Kailasapathy K, Tran L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):276-80. PubMed ID: 16478637
    [Abstract] [Full Text] [Related]

  • 3. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
    Vinderola CG, Prosello W, Ghiberto TD, Reinheimer JA.
    J Dairy Sci; 2000 Sep 25; 83(9):1905-11. PubMed ID: 11003217
    [Abstract] [Full Text] [Related]

  • 4. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.
    J Appl Microbiol; 2014 Jun 25; 116(6):1642-56. PubMed ID: 24905221
    [Abstract] [Full Text] [Related]

  • 5. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.
    Ashraf R, Shah NP.
    Int J Food Microbiol; 2011 Oct 03; 149(3):194-208. PubMed ID: 21807435
    [Abstract] [Full Text] [Related]

  • 6. Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods.
    Renschler MA, Wyatt A, Anene N, Robinson-Hill R, Pickerill ES, Fox NE, Griffith JA, McKillip JL.
    J Dairy Sci; 2020 Feb 03; 103(2):1215-1222. PubMed ID: 31837787
    [Abstract] [Full Text] [Related]

  • 7. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov 03; 98(11):7473-82. PubMed ID: 26364109
    [Abstract] [Full Text] [Related]

  • 8. Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk.
    Colombo M, de Oliveira AE, de Carvalho AF, Nero LA.
    Food Microbiol; 2014 May 03; 39():89-95. PubMed ID: 24387857
    [Abstract] [Full Text] [Related]

  • 9. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul 03; 96(7):4212-22. PubMed ID: 23684037
    [Abstract] [Full Text] [Related]

  • 10. Use of modified Lactobacillus selective medium and Bifidobacterium iodoacetate medium for differential enumeration of Lactobacillus acidophilus and Bifidobacterium spp. in powdered nutritional products.
    Ingham SC.
    J Food Prot; 1999 Jan 03; 62(1):77-80. PubMed ID: 9921834
    [Abstract] [Full Text] [Related]

  • 11. Pategrás cheese as a suitable carrier for six probiotic cultures.
    Bergamini C, Hynes E, Meinardi C, Suárez V, Quiberoni A, Zalazar C.
    J Dairy Res; 2010 Aug 03; 77(3):265-72. PubMed ID: 20181295
    [Abstract] [Full Text] [Related]

  • 12. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan 03; 84(1):50-9. PubMed ID: 11210049
    [Abstract] [Full Text] [Related]

  • 13. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May 03; 89(5):1452-66. PubMed ID: 16606716
    [Abstract] [Full Text] [Related]

  • 14. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
    Broadbent JR, Houck K, Johnson ME, Oberg CJ.
    J Dairy Sci; 2003 Sep 03; 86(9):2773-82. PubMed ID: 14507013
    [Abstract] [Full Text] [Related]

  • 15. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.
    Sharp MD, McMahon DJ, Broadbent JR.
    J Food Sci; 2008 Sep 03; 73(7):M375-7. PubMed ID: 18803722
    [Abstract] [Full Text] [Related]

  • 16. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
    Burns P, Patrignani F, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, Guerzoni ME.
    J Dairy Sci; 2008 Feb 03; 91(2):500-12. PubMed ID: 18218736
    [Abstract] [Full Text] [Related]

  • 17. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov 03; 98(11):7460-72. PubMed ID: 26298753
    [Abstract] [Full Text] [Related]

  • 18. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug 03; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 19. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 03; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 20. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R, Yalcin O.
    Acta Sci Pol Technol Aliment; 2017 Aug 03; 16(2):181-189. PubMed ID: 28703958
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.