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Journal Abstract Search

216 related items for PubMed ID: 31360718

  • 1. Microbiota of Sardinian Goat's Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development.
    Pisano MB, Deplano M, Fadda ME, Cosentino S.
    Biomed Res Int; 2019; 2019():6131404. PubMed ID: 31360718
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  • 2. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese.
    Alonso-Calleja C, Carballo J, Capita R, Bernardo A, García-López ML.
    Lett Appl Microbiol; 2002; 34(2):134-8. PubMed ID: 11849510
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  • 5. 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
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  • 6. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
    J Dairy Sci; 2020 May 16; 103(5):4056-4067. PubMed ID: 32173014
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  • 7. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic J, Golic N, Topisirovic L.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):162-70. PubMed ID: 18177967
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  • 9. 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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  • 11. 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 02; 99(8):6086-6096. PubMed ID: 27289151
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  • 13. 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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  • 16. Control of Listeria monocytogenes in goat's milk and goat's jben by the bacteriocinogenic Enterococcus faecium F58 strain.
    Achemchem F, Abrini J, Martínez-Bueno M, Valdivia E, Maqueda M.
    J Food Prot; 2006 Oct 15; 69(10):2370-6. PubMed ID: 17066915
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  • 19. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr 15; 73(4):657-62. PubMed ID: 20377953
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  • 20. Identification of micrococcaceae isolated from goat's milk and cheese in the Poitou-Charentes region.
    Vernozy Rozand C, Mazuy C, Perrin G, Haond F, Bes M, Brun Y, Fleurette J.
    Int J Food Microbiol; 1996 Jul 15; 30(3):373-8. PubMed ID: 8854188
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