These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

319 related items for PubMed ID: 27554143

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
    Margalho LP, Jorge GP, Noleto DAP, Silva CE, Abreu JS, Piran MVF, Brocchi M, Sant'Ana AS.
    Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234
    [Abstract] [Full Text] [Related]

  • 3. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB, Yamazi AK, Moraes PM, Viçosa GN, Nero LA.
    Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
    [Abstract] [Full Text] [Related]

  • 4. Antipathogenic and probiotic potential of Lactobacillus brevis strains newly isolated from Algerian artisanal cheeses.
    Ait Chait Y, Gunenc A, Hosseinian F, Bendali F.
    Folia Microbiol (Praha); 2021 Jun; 66(3):429-440. PubMed ID: 33709378
    [Abstract] [Full Text] [Related]

  • 5. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
    Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG.
    Food Microbiol; 2017 May; 63():178-190. PubMed ID: 28040167
    [Abstract] [Full Text] [Related]

  • 6. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
    Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.
    Food Microbiol; 2018 Aug; 73():288-297. PubMed ID: 29526214
    [Abstract] [Full Text] [Related]

  • 7. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria.
    Meng Z, Zhang L, Xin L, Lin K, Yi H, Han X.
    J Dairy Sci; 2018 Apr; 101(4):2887-2896. PubMed ID: 29428745
    [Abstract] [Full Text] [Related]

  • 8. Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese.
    Domingos-Lopes MFP, Stanton C, Ross RP, Silva CCG.
    J Appl Microbiol; 2020 Dec; 129(6):1428-1440. PubMed ID: 32500572
    [Abstract] [Full Text] [Related]

  • 9. Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil.
    Tulini FL, Hymery N, Haertlé T, Le Blay G, De Martinis EC.
    J Dairy Res; 2016 Feb; 83(1):115-24. PubMed ID: 26608755
    [Abstract] [Full Text] [Related]

  • 10. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis.
    Margalho LP, Feliciano MD, Silva CE, Abreu JS, Piran MVF, Sant'Ana AS.
    J Dairy Sci; 2020 Sep; 103(9):7908-7926. PubMed ID: 32684468
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.
    Gonzales-Barron U, Campagnollo FB, Schaffner DW, Sant'Ana AS, Cadavez VAP.
    Food Microbiol; 2020 Oct; 91():103545. PubMed ID: 32539971
    [Abstract] [Full Text] [Related]

  • 13. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses.
    Margalho LP, Kamimura BA, Brexó RP, Alvarenga VO, Cebeci AS, Janssen PWM, Dijkstra A, Starrenburg MJC, Sheombarsing RS, Cruz AG, Alkema W, Bachmann H, Sant'Ana AS.
    Food Microbiol; 2021 Dec; 100():103872. PubMed ID: 34416969
    [Abstract] [Full Text] [Related]

  • 14. Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.
    Bartkiene E, Laurikietyte R, Lele V, Zavistanaviciute P, Mozuriene E, Baltusnikiene A.
    J Dairy Sci; 2018 Dec; 101(12):10866-10876. PubMed ID: 30268612
    [Abstract] [Full Text] [Related]

  • 15. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China.
    Shi Y, Cui X, Gu S, Yan X, Li R, Xia S, Chen H, Ge J.
    Probiotics Antimicrob Proteins; 2019 Dec; 11(4):1086-1099. PubMed ID: 30056601
    [Abstract] [Full Text] [Related]

  • 16. Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.
    Kamarinou CS, Papadopoulou OS, Doulgeraki AI, Tassou CC, Galanis A, Chorianopoulos NG, Argyri AA.
    Front Microbiol; 2023 Dec; 14():1254598. PubMed ID: 37886066
    [Abstract] [Full Text] [Related]

  • 17. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics.
    Özkan ER, Demirci T, Öztürk Hİ, Akın N.
    J Sci Food Agric; 2021 May; 101(7):2799-2808. PubMed ID: 33135796
    [Abstract] [Full Text] [Related]

  • 18. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria.
    Cui X, Shi Y, Gu S, Yan X, Chen H, Ge J.
    Probiotics Antimicrob Proteins; 2018 Dec; 10(4):601-610. PubMed ID: 29218505
    [Abstract] [Full Text] [Related]

  • 19. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS, Borgonovi TF, Casarotti SN, Todorov SD, Penna ALB.
    Probiotics Antimicrob Proteins; 2019 Jun; 11(2):382-396. PubMed ID: 29542032
    [Abstract] [Full Text] [Related]

  • 20. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M.
    Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.