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Journal Abstract Search

214 related items for PubMed ID: 27744211

  • 1. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening.
    Ojala T, Laine PKS, Ahlroos T, Tanskanen J, Pitkänen S, Salusjärvi T, Kankainen M, Tynkkynen S, Paulin L, Auvinen P.
    Int J Food Microbiol; 2017 Jan 16; 241():39-48. PubMed ID: 27744211
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  • 2. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening.
    Duru IC, Laine P, Andreevskaya M, Paulin L, Kananen S, Tynkkynen S, Auvinen P, Smolander OP.
    Int J Food Microbiol; 2018 Sep 20; 281():10-22. PubMed ID: 29803134
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  • 3. A temporal-omic study of Propionibacterium freudenreichii CIRM-BIA1 adaptation strategies in conditions mimicking cheese ripening in the cold.
    Dalmasso M, Aubert J, Briard-Bion V, Chuat V, Deutsch SM, Even S, Falentin H, Jan G, Jardin J, Maillard MB, Parayre S, Piot M, Tanskanen J, Thierry A.
    PLoS One; 2012 Sep 20; 7(1):e29083. PubMed ID: 22253706
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  • 7. Complete genomic sequences of Propionibacterium freudenreichii phages from Swiss cheese reveal greater diversity than Cutibacterium (formerly Propionibacterium) acnes phages.
    Cheng L, Marinelli LJ, Grosset N, Fitz-Gibbon ST, Bowman CA, Dang BQ, Russell DA, Jacobs-Sera D, Shi B, Pellegrini M, Miller JF, Gautier M, Hatfull GF, Modlin RL.
    BMC Microbiol; 2018 Mar 01; 18(1):19. PubMed ID: 29490612
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  • 9. Determination of aspartase activity in dairy Propionibacterium strains.
    Blasco L, Kahala M, Tupasela T, Joutsjoki V.
    FEMS Microbiol Lett; 2011 Aug 01; 321(1):10-3. PubMed ID: 21539599
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  • 11. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 01; 91(8):2947-59. PubMed ID: 18650271
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  • 12. Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis.
    Dherbécourt J, Falentin H, Jardin J, Maillard MB, Baglinière F, Barloy-Hubler F, Thierry A.
    Appl Environ Microbiol; 2010 Feb 01; 76(4):1181-8. PubMed ID: 20038704
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  • 13. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
    Thierry A, Maillard MB, Bonnarme P, Roussel E.
    J Agric Food Chem; 2005 May 18; 53(10):4157-65. PubMed ID: 15884854
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