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Journal Abstract Search

252 related items for PubMed ID: 36307627

  • 1. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.
    Hadef S, Idoui T, Sifour M, Genay M, Dary-Mourot A.
    Probiotics Antimicrob Proteins; 2023 Apr; 15(2):387-399. PubMed ID: 36307627
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  • 2. 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; 242():126622. PubMed ID: 33099234
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  • 3. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
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  • 4. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties.
    Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N.
    Food Res Int; 2020 Oct; 136():109494. PubMed ID: 32846575
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  • 7. 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; 11(4):1086-1099. PubMed ID: 30056601
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  • 8. Isolation and characterization of lactic acid bacteria with probiotic potential from traditional fermented special Kurdish cheese (Zhazhi) in Kurdistan Region, Iraq.
    Othman MA, Karim AY.
    Cell Mol Biol (Noisy-le-grand); 2023 Sep 30; 69(9):75-83. PubMed ID: 37807331
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  • 9. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese.
    Barreto Pinilla CM, Brandelli A, Ataíde Isaia H, Guzman F, Sundfeld da Gama MA, Spadoti LM, Torres Silva E Alves A.
    Curr Microbiol; 2024 Jun 03; 81(7):202. PubMed ID: 38829392
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  • 11. 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 03; 25(4):303-317. PubMed ID: 30646760
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  • 13. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 03; 93(1):1-11. PubMed ID: 20059897
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  • 16. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.
    Azat R, Liu Y, Li W, Kayir A, Lin DB, Zhou WW, Zheng XD.
    J Zhejiang Univ Sci B; 2016 Aug 03; 17(8):597-609. PubMed ID: 27487805
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  • 17. 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 03; 59():66-75. PubMed ID: 27375245
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  • 18. 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 03; 73(4):657-62. PubMed ID: 20377953
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  • 19. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.
    Solieri L, Bianchi A, Mottolese G, Lemmetti F, Giudici P.
    Food Microbiol; 2014 Apr 03; 38():240-9. PubMed ID: 24290648
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  • 20. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
    Ferrari Ida S, de Souza JV, Ramos CL, da Costa MM, Schwan RF, Dias FS.
    Food Microbiol; 2016 Dec 03; 60():29-38. PubMed ID: 27554143
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