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Journal Abstract Search

1067 related items for PubMed ID: 24598514

  • 1. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L.
    Int J Food Microbiol; 2014 May 02; 177():37-48. PubMed ID: 24598514
    [Abstract] [Full Text] [Related]

  • 2. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 02; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 3. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 02; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 4. 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 02; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 5. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L.
    Int J Food Microbiol; 2019 Oct 16; 307():108277. PubMed ID: 31404779
    [Abstract] [Full Text] [Related]

  • 6. Microbial community dynamics in thermophilic undefined milk starter cultures.
    Parente E, Guidone A, Matera A, De Filippis F, Mauriello G, Ricciardi A.
    Int J Food Microbiol; 2016 Jan 18; 217():59-67. PubMed ID: 26490650
    [Abstract] [Full Text] [Related]

  • 7. 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 18; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 8. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 9. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
    Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B.
    J Dairy Sci; 2021 Jan 02; 104(1):270-280. PubMed ID: 33131819
    [Abstract] [Full Text] [Related]

  • 11. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 25; 68(1):117-29. PubMed ID: 11289261
    [Abstract] [Full Text] [Related]

  • 14. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
    Carafa I, Clementi F, Tuohy K, Franciosi E.
    Food Microbiol; 2016 Feb 25; 53(Pt B):94-103. PubMed ID: 26678135
    [Abstract] [Full Text] [Related]

  • 15. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
    Gaglio R, Cruciata M, Scatassa ML, Tolone M, Mancuso I, Cardamone C, Corona O, Todaro M, Settanni L.
    Int J Food Microbiol; 2019 Feb 16; 291():91-103. PubMed ID: 30476738
    [Abstract] [Full Text] [Related]

  • 16. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
    [Abstract] [Full Text] [Related]

  • 17. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
    [Abstract] [Full Text] [Related]

  • 18. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF, Casella T, Gomes ES, Nogueira MC, De Dea Lindner J, Penna AL.
    J Food Sci; 2015 Feb 15; 80(2):M411-7. PubMed ID: 25597646
    [Abstract] [Full Text] [Related]

  • 19. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
    Carpino S, Randazzo CL, Pino A, Russo N, Rapisarda T, Belvedere G, Caggia C.
    Food Microbiol; 2017 Feb 15; 61():126-135. PubMed ID: 27697162
    [Abstract] [Full Text] [Related]

  • 20. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
    J Dairy Sci; 2020 May 15; 103(5):4056-4067. PubMed ID: 32173014
    [Abstract] [Full Text] [Related]

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