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Journal Abstract Search

256 related items for PubMed ID: 26805985

  • 1. 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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  • 3. 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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  • 6. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
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  • 8. Adjunct starter properties affect characteristic features of Swiss-type cheeses.
    Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H.
    Nahrung; 2004 Feb; 48(1):73-9. PubMed ID: 15053357
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  • 10. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
    Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
    Int J Food Microbiol; 2009 Apr 30; 131(1):10-9. PubMed ID: 18842314
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  • 12. 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 30; 115():209-218. PubMed ID: 30599933
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  • 13. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
    Broadbent JR, Houck K, Johnson ME, Oberg CJ.
    J Dairy Sci; 2003 Sep 30; 86(9):2773-82. PubMed ID: 14507013
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  • 17. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A, Braghieri A, Cioffi S, Claps S, Genovese F, Morone G, Napolitano F, Parente E.
    J Dairy Sci; 2015 Mar 30; 98(3):1467-78. PubMed ID: 25582584
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  • 18. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
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