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Journal Abstract Search

168 related items for PubMed ID: 29182362

  • 1. Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.
    Noutsopoulos D, Kakouri A, Kartezini E, Pappas D, Hatziloukas E, Samelis J.
    J Food Prot; 2017 Dec; 80(12):2137-2146. PubMed ID: 29182362
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  • 3. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate.
    Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I.
    J Food Prot; 2014 Oct; 77(10):1703-14. PubMed ID: 25285487
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  • 4. Hurdle factors minimizing growth of Listeria monocytogenes while counteracting in situ antilisterial effects of a novel nisin A-producing Lactococcus lactis subsp. cremoris costarter in thermized cheese milks.
    Samelis J, Kakouri A.
    AIMS Microbiol; 2018 Oct; 4(1):19-41. PubMed ID: 31294202
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  • 5. Characterization of a wild, novel nisin a-producing Lactococcus strain with an L. lactis subsp. cremoris genotype and an L. lactis subsp. lactis phenotype, isolated from Greek raw milk.
    Parapouli M, Delbès-Paus C, Kakouri A, Koukkou AI, Montel MC, Samelis J.
    Appl Environ Microbiol; 2013 Jun; 79(11):3476-84. PubMed ID: 23542625
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  • 7. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S, Calzada J, Sánchez C, Gaya P, Narbad A, Meijers R, Mayer MJ, Ávila M.
    Int J Food Microbiol; 2020 Sep 16; 329():108686. PubMed ID: 32516659
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  • 11. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M, Lacroix C, Audet P, Simard RE.
    Int J Food Microbiol; 2000 Sep 10; 59(3):141-56. PubMed ID: 11020036
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  • 12. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
    Benech RO, Kheadr EE, Laridi R, Lacroix C, Fliss I.
    Appl Environ Microbiol; 2002 Aug 10; 68(8):3683-90. PubMed ID: 12147460
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  • 13. Addition to thermized milk of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin a-producing strain, replaces the natural antilisterial activity of the autochthonous raw milk microbiota reduced by thermization.
    Lianou A, Samelis J.
    J Food Prot; 2014 Aug 10; 77(8):1289-97. PubMed ID: 25198589
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  • 20. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
    Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA.
    Int J Food Microbiol; 2015 Dec 02; 214():159-167. PubMed ID: 26310130
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