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Journal Abstract Search

481 related items for PubMed ID: 26082116

  • 21. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
    Samelis J, Kakouri A, Pappa EC, Matijasić BB, Georgalaki MD, Tsakalidou E, Rogelj A.
    J Food Prot; 2010 Jul; 73(7):1294-303. PubMed ID: 20615342
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses.
    Bottari B, Levante A, Neviani E, Gatti M.
    Front Microbiol; 2018 Nov; 9():2866. PubMed ID: 30524419
    [Abstract] [Full Text] [Related]

  • 24. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM.
    Biomed Res Int; 2015 Nov; 2015():625740. PubMed ID: 25802859
    [Abstract] [Full Text] [Related]

  • 25. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 26. Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity.
    Uymaz B, Akçelik N, Yüksel Z.
    Food Sci Anim Resour; 2019 Oct 31; 39(5):804-819. PubMed ID: 31728449
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.
    Food Microbiol; 2013 Dec 02; 36(2):207-15. PubMed ID: 24010599
    [Abstract] [Full Text] [Related]

  • 29. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
    Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok LY, Sun Z, Sun T.
    BMC Microbiol; 2017 Jan 09; 17(1):13. PubMed ID: 28068902
    [Abstract] [Full Text] [Related]

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  • 32. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 09; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 33. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul 09; 96(7):4212-22. PubMed ID: 23684037
    [Abstract] [Full Text] [Related]

  • 34. New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.
    Stachelska MA, Ekielski A, Karpiński P, Żelaziński T, Kruszewski B.
    Molecules; 2024 Mar 29; 29(7):. PubMed ID: 38611811
    [Abstract] [Full Text] [Related]

  • 35. 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]

  • 36. The Microfloras of Traditional Greek Cheeses.
    Litopoulou-Tzanetaki E, Tzanetakis N.
    Microbiol Spectr; 2014 Feb 16; 2(1):CM-0009-2012. PubMed ID: 26082126
    [Abstract] [Full Text] [Related]

  • 37. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May 16; 71(2):231-44. PubMed ID: 15190953
    [Abstract] [Full Text] [Related]

  • 38. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
    Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A.
    Food Microbiol; 2015 Apr 16; 46():81-91. PubMed ID: 25475270
    [Abstract] [Full Text] [Related]

  • 39. 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 16; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

  • 40. Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
    Levante A, De Filippis F, La Storia A, Gatti M, Neviani E, Ercolini D, Lazzi C.
    Int J Food Microbiol; 2017 Sep 18; 257():276-284. PubMed ID: 28735145
    [Abstract] [Full Text] [Related]

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