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Journal Abstract Search

143 related items for PubMed ID: 23548294

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  • 2. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
    Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F.
    J Appl Microbiol; 2007 Oct; 103(4):948-60. PubMed ID: 17897198
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  • 3. 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; 94(10):4766-76. PubMed ID: 21943728
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  • 4. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C, Caravelli A, Coppola D, Barile S, Perozzi G.
    Int J Food Microbiol; 2008 Dec 10; 128(2):378-84. PubMed ID: 18990462
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  • 9. Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese.
    Meira SM, Helfer VE, Velho RV, Lopes FC, Brandelli A.
    J Dairy Res; 2012 Feb 10; 79(1):119-27. PubMed ID: 23171587
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  • 11. Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk.
    Milani C, Fontana F, Alessandri G, Mancabelli L, Lugli GA, Longhi G, Anzalone R, Viappiani A, Duranti S, Turroni F, Ossiprandi MC, van Sinderen D, Ventura M.
    Appl Environ Microbiol; 2020 Jun 02; 86(12):. PubMed ID: 32303552
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  • 13. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses.
    Vataščinová T, Pipová M, Fraqueza MJR, Maľa P, Dudriková E, Drážovská M, Lauková A.
    J Dairy Sci; 2020 Aug 02; 103(8):6900-6903. PubMed ID: 32600768
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  • 14. 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 02; 103(5):1838-44. PubMed ID: 17953594
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  • 15. 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 Nov 02; 94(4):595-607. PubMed ID: 12631195
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  • 17. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 02; 93(1):1-11. PubMed ID: 20059897
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  • 18. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
    Coeuret V, Gueguen M, Vernoux JP.
    J Dairy Res; 2004 Nov 02; 71(4):451-60. PubMed ID: 15605712
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  • 19. Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity.
    Jabbari V, Khiabani MS, Mokarram RR, Hassanzadeh AM, Ahmadi E, Gharenaghadeh S, Karimi N, Kafil HS.
    Probiotics Antimicrob Proteins; 2017 Jun 02; 9(2):189-193. PubMed ID: 28155128
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  • 20. PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.
    Oneca M, Irigoyen A, Ortigosa M, Torre P.
    FEMS Microbiol Lett; 2003 Oct 24; 227(2):271-7. PubMed ID: 14592719
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