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Journal Abstract Search

914 related items for PubMed ID: 30291917

  • 1. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
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  • 2. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
    Samelis J, Kakouri A, Pappa EC, Matijasić BB, Georgalaki MD, Tsakalidou E, Rogelj A.
    J Food Prot; 2010 Jul 02; 73(7):1294-303. PubMed ID: 20615342
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  • 3. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 4. 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 15; 77(10):1703-14. PubMed ID: 25285487
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  • 7. 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 15; 59():66-75. PubMed ID: 27375245
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  • 8. Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing.
    Samelis J, Lianou A, Kakouri A, Delbès C, Rogelj I, Bogovic-Matijasić B, Montel MC.
    J Food Prot; 2009 Apr 15; 72(4):783-90. PubMed ID: 19435227
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  • 9. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
    Lianou A, Kakouri A, Pappa EC, Samelis J.
    Food Microbiol; 2017 Jun 15; 64():145-154. PubMed ID: 28213019
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  • 10. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G, Carpino S.
    Microbiol Spectr; 2014 Feb 15; 2(1):CM-0007-2012. PubMed ID: 26082116
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  • 13. 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 15; 93(1):1-11. PubMed ID: 20059897
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  • 14. 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 15; 116():1344-1356. PubMed ID: 30716924
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  • 15. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L.
    Int J Food Microbiol; 2014 May 02; 177():37-48. PubMed ID: 24598514
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  • 16. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP, Fancello F, Deiana P.
    J Appl Microbiol; 2016 Feb 02; 120(2):329-45. PubMed ID: 26551888
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  • 17. Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.
    Gori K, Ryssel M, Arneborg N, Jespersen L.
    Microb Ecol; 2013 Apr 02; 65(3):602-15. PubMed ID: 23224222
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  • 19. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
    Centeno JA, Menéndez S, Rodríguez-Otero JL.
    Int J Food Microbiol; 1996 Dec 02; 33(2-3):307-13. PubMed ID: 8930715
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