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Journal Abstract Search

660 related items for PubMed ID: 24905221

  • 41. 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
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  • 42. Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo.
    Martinovic A, Brede ME, Vegarud GE, Østlie HM, Narvhus J, Skeie SB.
    Lett Appl Microbiol; 2016 May; 62(5):404-10. PubMed ID: 26950045
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  • 43. 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; 74(1):9-17. PubMed ID: 16987432
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  • 45. Antibiotic resistance of lactic acid bacteria and Bifidobacterium spp. isolated from dairy and pharmaceutical products.
    D'Aimmo MR, Modesto M, Biavati B.
    Int J Food Microbiol; 2007 Apr 01; 115(1):35-42. PubMed ID: 17198739
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  • 49. 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 01; 71(4):451-60. PubMed ID: 15605712
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  • 51. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
    Yilmaztekin M, Ozer BH, Atasoy F.
    Int J Food Sci Nutr; 2004 Feb 01; 55(1):53-60. PubMed ID: 14630592
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  • 52. Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
    Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M.
    J Dairy Sci; 2001 Mar 01; 84(3):551-61. PubMed ID: 11286406
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  • 54. 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 01; 93(1):1-11. PubMed ID: 20059897
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  • 56. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
    Ong L, Shah NP.
    J Food Sci; 2009 Jun 01; 74(5):S182-91. PubMed ID: 19646055
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  • 58. Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure.
    Wick C, Nienaber U, Anggraeni O, Shellhammer TH, Courtney PD.
    J Dairy Res; 2004 Feb 01; 71(1):107-15. PubMed ID: 15068073
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  • 59. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP, Fancello F, Deiana P.
    J Appl Microbiol; 2016 Feb 01; 120(2):329-45. PubMed ID: 26551888
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  • 60. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug 01; 28(5):883-90. PubMed ID: 21569930
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