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Journal Abstract Search

143 related items for PubMed ID: 23548294

  • 21.
    ; . PubMed ID:
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  • 22. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG, Withers SE, Brechany EY, Banks JM.
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
    [Abstract] [Full Text] [Related]

  • 23.
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  • 24. Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.
    Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M.
    Appl Environ Microbiol; 2007 Nov; 73(22):7283-90. PubMed ID: 17890341
    [Abstract] [Full Text] [Related]

  • 25. Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses.
    Georgieva RN, Iliev IN, Chipeva VA, Dimitonova SP, Samelis J, Danova ST.
    J Basic Microbiol; 2008 Aug; 48(4):234-44. PubMed ID: 18720499
    [Abstract] [Full Text] [Related]

  • 26. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V, Taminiau B, Delhalle L, Nezer C, Doyen P, Crevecoeur S, Roussey D, Korsak N, Daube G.
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [Abstract] [Full Text] [Related]

  • 27. Lantibiotics biosynthesis genes and bacteriocinogenic activity of Lactobacillus spp. isolated from raw milk and cheese.
    Perin LM, Moraes PM, Silva A, Nero LA.
    Folia Microbiol (Praha); 2012 May; 57(3):183-90. PubMed ID: 22447149
    [Abstract] [Full Text] [Related]

  • 28. Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese.
    Ortolani MB, Moraes PM, Perin LM, Viçosa GN, Carvalho KG, Silva Júnior A, Nero LA.
    J Dairy Sci; 2010 Jul; 93(7):2880-6. PubMed ID: 20630205
    [Abstract] [Full Text] [Related]

  • 29. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese.
    Tulini FL, Winkelströter LK, De Martinis EC.
    Anaerobe; 2013 Aug; 22():57-63. PubMed ID: 23792229
    [Abstract] [Full Text] [Related]

  • 30. Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2005 Jul 25; 102(3):355-62. PubMed ID: 16014303
    [Abstract] [Full Text] [Related]

  • 31. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS, Laddomada B, Poltronieri P, Zacheo G.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Jul 25; 66(3b):569-72. PubMed ID: 15954655
    [Abstract] [Full Text] [Related]

  • 32. Antibiotic resistance in lactic acid bacteria and Micrococcaceae/Staphylococcaceae isolates from artisanal raw milk cheeses, and potential implications on cheese making.
    Rodríguez-Alonso P, Fernández-Otero C, Centeno JA, Garabal JI.
    J Food Sci; 2009 Aug 25; 74(6):M284-93. PubMed ID: 19723213
    [Abstract] [Full Text] [Related]

  • 33. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 25; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 34. Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding.
    De Angelis M, Siragusa S, Berloco M, Caputo L, Settanni L, Alfonsi G, Amerio M, Grandi A, Ragni A, Gobbetti M.
    Res Microbiol; 2006 Oct 25; 157(8):792-801. PubMed ID: 16844349
    [Abstract] [Full Text] [Related]

  • 35. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB, Yamazi AK, Moraes PM, Viçosa GN, Nero LA.
    Foodborne Pathog Dis; 2010 Feb 25; 7(2):175-80. PubMed ID: 19839761
    [Abstract] [Full Text] [Related]

  • 36. 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 25; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

  • 37. Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese.
    Ołdak A, Zielińska D, Rzepkowska A, Kołożyn-Krajewska D.
    Biomed Res Int; 2017 Dec 25; 2017():6820369. PubMed ID: 28626762
    [Abstract] [Full Text] [Related]

  • 38. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T, Ziino M, Condurso C, McSweeney PL, Mills S, Ross RP, Stanton C.
    J Appl Microbiol; 2007 Oct 25; 103(4):1128-39. PubMed ID: 17897218
    [Abstract] [Full Text] [Related]

  • 39. Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2006 Apr 01; 107(3):265-73. PubMed ID: 16481060
    [Abstract] [Full Text] [Related]

  • 40. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses.
    Zago M, Fornasari ME, Carminati D, Burns P, Suàrez V, Vinderola G, Reinheimer J, Giraffa G.
    Food Microbiol; 2011 Aug 01; 28(5):1033-40. PubMed ID: 21569949
    [Abstract] [Full Text] [Related]

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