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Journal Abstract Search

593 related items for PubMed ID: 26298753

  • 1. 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; 98(11):7460-72. PubMed ID: 26298753
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  • 2. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
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  • 3. Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.
    McMahon DJ, Sorensen KM, Domek MJ, Dai X, Sharma P, Oberg TS, Oberg CJ.
    J Dairy Sci; 2022 May; 105(5):3896-3910. PubMed ID: 35282916
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  • 4. Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Jun; 98(6):3645-54. PubMed ID: 25795482
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  • 6. Streptococcus thermophilus in cheddar cheese--production and fate of galactose.
    Michel V, Martley FG.
    J Dairy Res; 2001 May; 68(2):317-25. PubMed ID: 11504394
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  • 7. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
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  • 10. Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation.
    Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, Oberg CJ.
    J Dairy Sci; 2017 Nov; 100(11):8764-8767. PubMed ID: 28918154
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  • 11. 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; 96(7):4212-22. PubMed ID: 23684037
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  • 12. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
    O'Sullivan DJ, McSweeney PLH, Cotter PD, Giblin L, Sheehan JJ.
    J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
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  • 15. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.
    J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
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  • 16. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
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  • 17. 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; 59():66-75. PubMed ID: 27375245
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  • 18. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
    Menéndez S, Centeno JA, Godínez R, Rodríguez-Otero JL.
    Int J Food Microbiol; 2000 Jul 25; 59(1-2):37-46. PubMed ID: 10946837
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