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Journal Abstract Search

516 related items for PubMed ID: 21569930

  • 21. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [Abstract] [Full Text] [Related]

  • 22. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
    Ortigosa M, Arizcun C, Irigoyen A, Oneca M, Torre P.
    Food Microbiol; 2006 Sep; 23(6):591-8. PubMed ID: 16943056
    [Abstract] [Full Text] [Related]

  • 23. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 24. 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 15; 103(5):1838-44. PubMed ID: 17953594
    [Abstract] [Full Text] [Related]

  • 25. 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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  • 26. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E.
    Food Res Int; 2019 Jan 01; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 27. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria.
    Meng Z, Zhang L, Xin L, Lin K, Yi H, Han X.
    J Dairy Sci; 2018 Apr 01; 101(4):2887-2896. PubMed ID: 29428745
    [Abstract] [Full Text] [Related]

  • 28. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM.
    Biomed Res Int; 2015 Apr 01; 2015():625740. PubMed ID: 25802859
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  • 29. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 01; 94(10):4766-76. PubMed ID: 21943728
    [Abstract] [Full Text] [Related]

  • 30. Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products.
    Buriti FC, Okazaki TY, Alegro JH, Saad SM.
    Arch Latinoam Nutr; 2007 Jun 01; 57(2):179-85. PubMed ID: 17992983
    [Abstract] [Full Text] [Related]

  • 31. 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 01; 96(7):4212-22. PubMed ID: 23684037
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  • 32. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
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  • 33. Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures.
    Pisano MB, Elisabetta Fadda M, Deplano M, Corda A, Casula M, Cosentino S.
    J Dairy Res; 2007 Aug 30; 74(3):255-61. PubMed ID: 17466114
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  • 34. Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
    Solieri L, Bianchi A, Giudici P.
    Syst Appl Microbiol; 2012 Jun 30; 35(4):270-7. PubMed ID: 22626626
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  • 35. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
    Dasen A, Berthier F, Grappin R, Williams AG, Banks J.
    J Appl Microbiol; 2003 Jun 30; 94(4):595-607. PubMed ID: 12631195
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  • 36. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F, Matarante A, Morea M, Cocconcelli PS.
    J Dairy Sci; 2002 Jun 30; 85(6):1390-7. PubMed ID: 12146469
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  • 37. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.
    Food Microbiol; 2013 Dec 30; 36(2):207-15. PubMed ID: 24010599
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  • 38. 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
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  • 39. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
    Somers EB, Johnson ME, Wong AC.
    J Dairy Sci; 2001 Sep 30; 84(9):1926-36. PubMed ID: 11573770
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  • 40. 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
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