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Journal Abstract Search

298 related items for PubMed ID: 28735145

  • 1. Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
    Levante A, De Filippis F, La Storia A, Gatti M, Neviani E, Ercolini D, Lazzi C.
    Int J Food Microbiol; 2017 Sep 18; 257():276-284. PubMed ID: 28735145
    [Abstract] [Full Text] [Related]

  • 2. The spxB gene as a target to identify Lactobacillus casei group species in cheese.
    Savo Sardaro ML, Levante A, Bernini V, Gatti M, Neviani E, Lazzi C.
    Food Microbiol; 2016 Oct 18; 59():57-65. PubMed ID: 27375244
    [Abstract] [Full Text] [Related]

  • 3. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
    Alessandria V, Ferrocino I, De Filippis F, Fontana M, Rantsiou K, Ercolini D, Cocolin L.
    Appl Environ Microbiol; 2016 Jul 01; 82(13):3988-3995. PubMed ID: 27107125
    [Abstract] [Full Text] [Related]

  • 4. Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis.
    Gonçalves MTP, Benito MJ, Córdoba MG, Egas C, Merchán AV, Galván AI, Ruiz-Moyano S.
    J Food Sci; 2018 May 01; 83(5):1333-1341. PubMed ID: 29660816
    [Abstract] [Full Text] [Related]

  • 5. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
    Lazzi C, Povolo M, Locci F, Bernini V, Neviani E, Gatti M.
    Int J Food Microbiol; 2016 Sep 16; 233():20-28. PubMed ID: 27299670
    [Abstract] [Full Text] [Related]

  • 6. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
    [Abstract] [Full Text] [Related]

  • 7. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 8. 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 16; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 9. Nonstarter lactic acid bacteria volatilomes produced using cheese components.
    Sgarbi E, Lazzi C, Tabanelli G, Gatti M, Neviani E, Gardini F.
    J Dairy Sci; 2013 Jul 16; 96(7):4223-34. PubMed ID: 23684038
    [Abstract] [Full Text] [Related]

  • 10. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.
    Food Microbiol; 2013 Dec 16; 36(2):207-15. PubMed ID: 24010599
    [Abstract] [Full Text] [Related]

  • 11. Microbial communities involved in Kaşar cheese ripening.
    Aydemir O, Harth H, Weckx S, Dervişoğlu M, De Vuyst L.
    Food Microbiol; 2015 Apr 16; 46():587-595. PubMed ID: 25475332
    [Abstract] [Full Text] [Related]

  • 12. Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
    Solieri L, Bianchi A, Giudici P.
    Syst Appl Microbiol; 2012 Jun 16; 35(4):270-7. PubMed ID: 22626626
    [Abstract] [Full Text] [Related]

  • 13. Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity.
    Uymaz B, Akçelik N, Yüksel Z.
    Food Sci Anim Resour; 2019 Oct 16; 39(5):804-819. PubMed ID: 31728449
    [Abstract] [Full Text] [Related]

  • 14. Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis.
    Porcellato D, Østlie HM, Liland KH, Rudi K, Isaksson T, Skeie SB.
    J Dairy Sci; 2012 Sep 16; 95(9):4804-4812. PubMed ID: 22916884
    [Abstract] [Full Text] [Related]

  • 15. 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 16; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 16. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
    [Abstract] [Full Text] [Related]

  • 17. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
    Decadt H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2024 Feb 16; 412():110557. PubMed ID: 38237418
    [Abstract] [Full Text] [Related]

  • 18. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G, Carpino S.
    Microbiol Spectr; 2014 Feb 16; 2(1):CM-0007-2012. PubMed ID: 26082116
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.
    Bove CG, De Dea Lindner J, Lazzi C, Gatti M, Neviani E.
    Int J Food Microbiol; 2011 Jan 05; 144(3):569-72. PubMed ID: 21131087
    [Abstract] [Full Text] [Related]

  • 20. Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.
    Guarcello R, De Angelis M, Settanni L, Formiglio S, Gaglio R, Minervini F, Moschetti G, Gobbetti M.
    Appl Environ Microbiol; 2016 Dec 01; 82(23):6870-6880. PubMed ID: 27637883
    [Abstract] [Full Text] [Related]

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