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Journal Abstract Search

246 related items for PubMed ID: 30243635

  • 21. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.
    Hadef S, Idoui T, Sifour M, Genay M, Dary-Mourot A.
    Probiotics Antimicrob Proteins; 2023 Apr; 15(2):387-399. PubMed ID: 36307627
    [Abstract] [Full Text] [Related]

  • 22. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 23. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Performance in nondairy drinks of probiotic L. casei strains usually employed in dairy products.
    Céspedes M, Cárdenas P, Staffolani M, Ciappini MC, Vinderola G.
    J Food Sci; 2013 May 16; 78(5):M756-62. PubMed ID: 23527588
    [Abstract] [Full Text] [Related]

  • 26. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.
    J Dairy Sci; 2007 Jun 16; 90(6):2689-704. PubMed ID: 17517708
    [Abstract] [Full Text] [Related]

  • 27. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period.
    Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A.
    Folia Microbiol (Praha); 2024 Oct 16; 69(5):1069-1081. PubMed ID: 38393577
    [Abstract] [Full Text] [Related]

  • 28. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
    Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M.
    J Dairy Sci; 2012 Feb 16; 95(2):508-20. PubMed ID: 22281315
    [Abstract] [Full Text] [Related]

  • 29. 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 16; 98(11):7460-72. PubMed ID: 26298753
    [Abstract] [Full Text] [Related]

  • 30. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
    Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER.
    Int J Food Microbiol; 2017 Aug 16; 255():17-24. PubMed ID: 28558330
    [Abstract] [Full Text] [Related]

  • 31. Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.
    Santini MS, Koga EC, Aragon DC, Santana EH, Costa MR, Costa GN, Aragon-Alegro LC.
    J Food Sci; 2012 Nov 16; 77(11):M604-8. PubMed ID: 23126664
    [Abstract] [Full Text] [Related]

  • 32. Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.
    Ortakci F, Broadbent JR, McManus WR, McMahon DJ.
    J Dairy Sci; 2012 Nov 16; 95(11):6274-81. PubMed ID: 22981567
    [Abstract] [Full Text] [Related]

  • 33. Construction and potential application of controlled autolytic systems for Lactobacillus casei in cheese manufacture.
    Xu Y, Kong J.
    J Food Prot; 2013 Jul 16; 76(7):1187-93. PubMed ID: 23834793
    [Abstract] [Full Text] [Related]

  • 34. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
    Coeuret V, Gueguen M, Vernoux JP.
    J Dairy Res; 2004 Nov 16; 71(4):451-60. PubMed ID: 15605712
    [Abstract] [Full Text] [Related]

  • 35. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug 16; 103(2):427-35. PubMed ID: 17650203
    [Abstract] [Full Text] [Related]

  • 36. Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture.
    Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA.
    J Food Sci; 2018 Mar 16; 83(3):723-731. PubMed ID: 29473955
    [Abstract] [Full Text] [Related]

  • 37. Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products.
    Jin Y, Luo B, Cai J, Yang B, Zhang Y, Tian F, Ni Y.
    J Dairy Sci; 2021 May 16; 104(5):5166-5184. PubMed ID: 33714582
    [Abstract] [Full Text] [Related]

  • 38. 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 16; 101(4):2887-2896. PubMed ID: 29428745
    [Abstract] [Full Text] [Related]

  • 39. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
    Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG.
    Food Microbiol; 2018 Sep 16; 74():21-33. PubMed ID: 29706334
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  • 40. 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]

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