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Journal Abstract Search

418 related items for PubMed ID: 30646760

  • 1. Potential of lactic acid bacteria from Pico cheese for starter culture development.
    Câmara SP, Dapkevicius A, Riquelme C, Elias RB, Silva C, Malcata FX, Dapkevicius M.
    Food Sci Technol Int; 2019 Jun; 25(4):303-317. PubMed ID: 30646760
    [Abstract] [Full Text] [Related]

  • 2. 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; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 3. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
    Castro RD, Oliveira LG, Sant'Anna FM, Luiz LMP, Sandes SHC, Silva CIF, Silva AM, Nunes AC, Penna CFAM, Souza MR.
    J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
    [Abstract] [Full Text] [Related]

  • 4. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis.
    Margalho LP, Feliciano MD, Silva CE, Abreu JS, Piran MVF, Sant'Ana AS.
    J Dairy Sci; 2020 Sep; 103(9):7908-7926. PubMed ID: 32684468
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov 02; 59(5):549-56. PubMed ID: 25082064
    [Abstract] [Full Text] [Related]

  • 7. 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 02; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 8. 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 02; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 9. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
    Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG.
    Food Microbiol; 2017 May 02; 63():178-190. PubMed ID: 28040167
    [Abstract] [Full Text] [Related]

  • 10. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses.
    Margalho LP, Kamimura BA, Brexó RP, Alvarenga VO, Cebeci AS, Janssen PWM, Dijkstra A, Starrenburg MJC, Sheombarsing RS, Cruz AG, Alkema W, Bachmann H, Sant'Ana AS.
    Food Microbiol; 2021 Dec 02; 100():103872. PubMed ID: 34416969
    [Abstract] [Full Text] [Related]

  • 11. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
    Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.
    Food Microbiol; 2018 Aug 02; 73():288-297. PubMed ID: 29526214
    [Abstract] [Full Text] [Related]

  • 12. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.
    Ribeiro SC, Coelho MC, Todorov SD, Franco BD, Dapkevicius ML, Silva CC.
    J Appl Microbiol; 2014 Mar 02; 116(3):573-85. PubMed ID: 24206097
    [Abstract] [Full Text] [Related]

  • 13. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese.
    Vesković-Moračanin S, Dragutin Đ, Velebit B, Borović B, Milijašević M, Stojanova M.
    Food Sci Technol Int; 2023 Jul 02; 29(5):529-540. PubMed ID: 35484809
    [Abstract] [Full Text] [Related]

  • 14. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making.
    Capri FC, Gaglio R, Botta L, Settanni L, Alduina R.
    Int J Food Microbiol; 2024 Jul 16; 419():110752. PubMed ID: 38781647
    [Abstract] [Full Text] [Related]

  • 15. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
    Margalho LP, Jorge GP, Noleto DAP, Silva CE, Abreu JS, Piran MVF, Brocchi M, Sant'Ana AS.
    Microbiol Res; 2021 Jan 16; 242():126622. PubMed ID: 33099234
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs.
    Xie J, Yap G, Simpson D, Gänzle M.
    Appl Environ Microbiol; 2024 Mar 20; 90(3):e0227623. PubMed ID: 38319095
    [Abstract] [Full Text] [Related]

  • 18. MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos.
    Gantzias C, Lappa IK, Aerts M, Georgalaki M, Manolopoulou E, Papadimitriou K, De Brandt E, Tsakalidou E, Vandamme P.
    Int J Food Microbiol; 2020 Jun 16; 323():108586. PubMed ID: 32199192
    [Abstract] [Full Text] [Related]

  • 19. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China.
    Shi Y, Cui X, Gu S, Yan X, Li R, Xia S, Chen H, Ge J.
    Probiotics Antimicrob Proteins; 2019 Dec 16; 11(4):1086-1099. PubMed ID: 30056601
    [Abstract] [Full Text] [Related]

  • 20. 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]

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