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Journal Abstract Search

253 related items for PubMed ID: 34509932

  • 1.
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  • 2. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2014 May 16; 178():76-86. PubMed ID: 24674930
    [Abstract] [Full Text] [Related]

  • 3. New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.
    Stachelska MA, Ekielski A, Karpiński P, Żelaziński T, Kruszewski B.
    Molecules; 2024 Mar 29; 29(7):. PubMed ID: 38611811
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
    [Abstract] [Full Text] [Related]

  • 6. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
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  • 8. Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze.
    Dorau R, Chen J, Liu J, Ruhdal Jensen P, Solem C.
    Appl Environ Microbiol; 2021 Oct 14; 87(21):e0103521. PubMed ID: 34406823
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  • 10. 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]

  • 11. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
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  • 12. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul 01; 96(7):4212-22. PubMed ID: 23684037
    [Abstract] [Full Text] [Related]

  • 13. Monitoring Growth Compatibility and Bacteriocin Gene Transcription of Adjunct and Starter Lactic Acid Bacterial Strains in Milk.
    Asimakoula S, Giaka K, Fanitsios C, Kakouri A, Vandera E, Samelis J, Koukkou AI.
    J Food Prot; 2021 Mar 01; 84(3):509-520. PubMed ID: 33108438
    [Abstract] [Full Text] [Related]

  • 14. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
    Kieronczyk A, Skeie S, Langsrud T, Yvon M.
    Appl Environ Microbiol; 2003 Feb 01; 69(2):734-9. PubMed ID: 12570989
    [Abstract] [Full Text] [Related]

  • 15. Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts.
    Reddy KA, Marth EH.
    J Food Prot; 1995 Jan 01; 58(1):62-69. PubMed ID: 31121776
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
    Medina R, Katz M, Gonzalez S, Oliver G.
    J Food Prot; 2001 Apr 01; 64(4):559-63. PubMed ID: 11307898
    [Abstract] [Full Text] [Related]

  • 17. Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye.
    Güley Z, Fallico V, Cabrera-Rubio R, Cotter PD, Beresford T.
    Food Res Int; 2022 Oct 01; 160():111707. PubMed ID: 36076456
    [Abstract] [Full Text] [Related]

  • 18. Prevalence and abundance of lactic acid bacteria in raw milk associated with forage types in dairy cow feeding.
    Gagnon M, Ouamba AJK, LaPointe G, Chouinard PY, Roy D.
    J Dairy Sci; 2020 Jul 01; 103(7):5931-5946. PubMed ID: 32359994
    [Abstract] [Full Text] [Related]

  • 19. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb 01; 74(1):9-17. PubMed ID: 16987432
    [Abstract] [Full Text] [Related]

  • 20. 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]

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