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Journal Abstract Search

480 related items for PubMed ID: 26490650

  • 1. 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
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  • 2. 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]

  • 3. Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity.
    Ricciardi A, De Filippis F, Zotta T, Facchiano A, Ercolini D, Parente E.
    Int J Food Microbiol; 2016 Nov 07; 236():138-47. PubMed ID: 27497152
    [Abstract] [Full Text] [Related]

  • 4. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
    Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N.
    Int J Food Microbiol; 2013 Jan 01; 160(3):290-7. PubMed ID: 23290237
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 6. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
    [Abstract] [Full Text] [Related]

  • 7. 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
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  • 8. 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 15; 120(2):329-45. PubMed ID: 26551888
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 59():66-75. PubMed ID: 27375245
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  • 15. Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species.
    Szymczak P, Janzen T, Neves AR, Kot W, Hansen LH, Lametsch R, Neve H, Franz CMAP, Vogensen FK.
    Appl Environ Microbiol; 2017 Mar 01; 83(5):. PubMed ID: 28039135
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  • 16. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
    Delgado S, Rachid CT, Fernández E, Rychlik T, Alegría A, Peixoto RS, Mayo B.
    Food Microbiol; 2013 Oct 01; 36(1):103-11. PubMed ID: 23764225
    [Abstract] [Full Text] [Related]

  • 17. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.
    Settanni L, Di Grigoli A, Tornambé G, Bellina V, Francesca N, Moschetti G, Bonanno A.
    Int J Food Microbiol; 2012 Apr 02; 155(1-2):73-81. PubMed ID: 22336514
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  • 18. Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.
    Giello M, La Storia A, Masucci F, Di Francia A, Ercolini D, Villani F.
    Food Microbiol; 2017 May 02; 63():170-177. PubMed ID: 28040166
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  • 19. 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
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  • 20. Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese.
    Chebeňová-Turcovská V, Zenišová K, Kuchta T, Pangallo D, Brežná B.
    Int J Food Microbiol; 2011 Oct 17; 150(1):73-8. PubMed ID: 21849217
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