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PUBMED FOR HANDHELDS

Journal Abstract Search

136 related items for PubMed ID: 35872491

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  • 25. α-Acetolactate synthase of Lactococcus lactis contributes to pH homeostasis in acid stress conditions.
    Zuljan FA, Repizo GD, Alarcon SH, Magni C.
    Int J Food Microbiol; 2014 Oct 01; 188():99-107. PubMed ID: 25100661
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  • 26. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M, Lacroix C, Audet P, Simard RE.
    Int J Food Microbiol; 2000 Sep 10; 59(3):141-56. PubMed ID: 11020036
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  • 27. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 10; 85(10):2471-8. PubMed ID: 12416798
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  • 30. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H, Ali Haimoud Lekhal D, Roques C.
    Int J Food Microbiol; 2015 Oct 01; 210():9-15. PubMed ID: 26082325
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  • 32. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
    Fernández de Palencia P, de la Plaza M, Mohedano ML, Martínez-Cuesta MC, Requena T, López P, Peláez C.
    Int J Food Microbiol; 2004 Jun 15; 93(3):335-47. PubMed ID: 15163590
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  • 33. Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
    Alemayehu D, Hannon JA, McAuliffe O, Ross RP.
    Int J Food Microbiol; 2014 Feb 17; 172():57-61. PubMed ID: 24361833
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  • 34. Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent.
    del Rio B, Ladero V, Redruello B, Linares DM, Fernández M, Martín MC, Alvarez MA.
    Food Microbiol; 2015 Jun 17; 48():163-70. PubMed ID: 25791004
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  • 35. 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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  • 36. Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection.
    Madera C, García P, Janzen T, Rodríguez A, Suárez JE.
    Int J Food Microbiol; 2003 Sep 15; 86(3):213-22. PubMed ID: 12915032
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  • 37. 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 15; 116(3):573-85. PubMed ID: 24206097
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  • 38. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.
    Rodríguez J, Vázquez L, Flórez AB, Mayo B.
    Front Microbiol; 2022 Mar 15; 13():1000683. PubMed ID: 36212860
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  • 39. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S, Calzada J, Sánchez C, Gaya P, Narbad A, Meijers R, Mayer MJ, Ávila M.
    Int J Food Microbiol; 2020 Sep 16; 329():108686. PubMed ID: 32516659
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  • 40. Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese.
    Calasso M, Minervini F, De Filippis F, Ercolini D, De Angelis M, Gobbetti M.
    Appl Environ Microbiol; 2020 Feb 18; 86(5):. PubMed ID: 31862717
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