These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

228 related items for PubMed ID: 36076456

  • 1. 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; 160():111707. PubMed ID: 36076456
    [Abstract] [Full Text] [Related]

  • 2. Comparative genome analysis of Streptococcus infantarius subsp. infantarius CJ18, an African fermented camel milk isolate with adaptations to dairy environment.
    Jans C, Follador R, Hochstrasser M, Lacroix C, Meile L, Stevens MJ.
    BMC Genomics; 2013 Mar 22; 14():200. PubMed ID: 23521820
    [Abstract] [Full Text] [Related]

  • 3. Prevalence and comparison of Streptococcus infantarius subsp. infantarius and Streptococcus gallolyticus subsp. macedonicus in raw and fermented dairy products from East and West Africa.
    Jans C, Kaindi DW, Böck D, Njage PM, Kouamé-Sina SM, Bonfoh B, Lacroix C, Meile L.
    Int J Food Microbiol; 2013 Oct 15; 167(2):186-95. PubMed ID: 24131584
    [Abstract] [Full Text] [Related]

  • 4. Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics.
    Güley Z, Fallico V, Cabrera-Rubio R, O'Sullivan D, Marotta M, Pennone V, Smith S, Beresford T.
    Foods; 2023 Sep 19; 12(18):. PubMed ID: 37761191
    [Abstract] [Full Text] [Related]

  • 5. 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 19; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Microbial community dynamics in thermophilic undefined milk starter cultures.
    Parente E, Guidone A, Matera A, De Filippis F, Mauriello G, Ricciardi A.
    Int J Food Microbiol; 2016 Jan 18; 217():59-67. PubMed ID: 26490650
    [Abstract] [Full Text] [Related]

  • 8. 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 18; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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]

  • 11. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL, Vaughan EE, Caggia C.
    Int J Food Microbiol; 2006 May 25; 109(1-2):1-8. PubMed ID: 16616965
    [Abstract] [Full Text] [Related]

  • 12. Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products.
    Elsaadany K, El-Sayed AIM, Awad S.
    Foods; 2024 Sep 26; 13(19):. PubMed ID: 39410094
    [Abstract] [Full Text] [Related]

  • 13. Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics.
    Kothe CI, Mohellibi N, Renault P.
    Food Res Int; 2022 Jul 26; 157():111265. PubMed ID: 35761577
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.
    Cremonesi P, Vanoni L, Morandi S, Silvetti T, Castiglioni B, Brasca M.
    Int J Food Microbiol; 2011 Mar 30; 146(2):207-11. PubMed ID: 21377750
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 29(5):529-540. PubMed ID: 35484809
    [Abstract] [Full Text] [Related]

  • 19. Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis.
    Karabey B, Eroglu D, Vural C, Ozdemir G, Yerlikaya O, Kinik O.
    J Food Sci Technol; 2018 Mar 30; 55(3):956-963. PubMed ID: 29487437
    [Abstract] [Full Text] [Related]

  • 20. Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow's Milk.
    Valenzuela JA, Vázquez L, Rodríguez J, Flórez AB, Vasek OM, Mayo B.
    Int J Mol Sci; 2024 Feb 16; 25(4):. PubMed ID: 38397005
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.