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559 related items for PubMed ID: 24674930

  • 1. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2014 May 16; 178():76-86. PubMed ID: 24674930
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  • 2. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
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  • 3. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
    Gagnon M, Goulet C, LaPointe G, Chouinard PY, Roy D.
    Int J Food Microbiol; 2021 Nov 02; 357():109382. PubMed ID: 34509932
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  • 4. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
    Midje DL, Bastian ED, Morris HA, Martin FB, Bridgeman T, Vickers ZM.
    J Agric Food Chem; 2000 May 02; 48(5):1630-6. PubMed ID: 10820070
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  • 5. Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.
    Taïbi A, Dabour N, Lamoureux M, Roy D, LaPointe G.
    Int J Food Microbiol; 2011 Apr 29; 146(3):263-75. PubMed ID: 21435733
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  • 6. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
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  • 8. Exploring suppression subtractive hybridization (SSH) for discriminating Lactococcus lactis ssp. cremoris SK11 and ATCC 19257 in mixed culture based on the expression of strain-specific genes.
    Ndoye B, Lessard MH, LaPointe G, Roy D.
    J Appl Microbiol; 2011 Feb 28; 110(2):499-512. PubMed ID: 21143356
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  • 10. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples.
    Achilleos C, Berthier F.
    Food Microbiol; 2013 Dec 28; 36(2):286-95. PubMed ID: 24010609
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  • 13. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb 28; 74(1):9-17. PubMed ID: 16987432
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  • 15. Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.
    Falentin H, Postollec F, Parayre S, Henaff N, Le Bivic P, Richoux R, Thierry A, Sohier D.
    Int J Food Microbiol; 2010 Nov 15; 144(1):10-9. PubMed ID: 20630608
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  • 16. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E, Alegría A, Delgado S, Martín MC, Mayo B.
    Appl Environ Microbiol; 2011 Aug 15; 77(15):5324-35. PubMed ID: 21666023
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  • 18. 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 15; 98(11):7460-72. PubMed ID: 26298753
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