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Journal Abstract Search

490 related items for PubMed ID: 26608755

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  • 2. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
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  • 7. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF, Casella T, Gomes ES, Nogueira MC, De Dea Lindner J, Penna AL.
    J Food Sci; 2015 Feb; 80(2):M411-7. PubMed ID: 25597646
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  • 8. 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 Feb; 2015():625740. PubMed ID: 25802859
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  • 13. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
    Ferrari Ida S, de Souza JV, Ramos CL, da Costa MM, Schwan RF, Dias FS.
    Food Microbiol; 2016 Dec; 60():29-38. PubMed ID: 27554143
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  • 14. Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study.
    Ünlü G, Nielsen B, Ionita C.
    Probiotics Antimicrob Proteins; 2015 Dec; 7(4):259-74. PubMed ID: 26341641
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