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Journal Abstract Search

163 related items for PubMed ID: 37999230

  • 1. Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin.
    Silva LF, Sunakozawa TN, Monteiro DA, Casella T, Conti AC, Todorov SD, Barretto Penna AL.
    Metabolites; 2023 Nov 06; 13(11):. PubMed ID: 37999230
    [Abstract] [Full Text] [Related]

  • 2. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF, Casella T, Gomes ES, Nogueira MC, De Dea Lindner J, Penna AL.
    J Food Sci; 2015 Feb 06; 80(2):M411-7. PubMed ID: 25597646
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  • 3. Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
    Díaz-Muñiz I, Banavara DS, Budinich MF, Rankin SA, Dudley EG, Steele JL.
    J Appl Microbiol; 2006 Oct 06; 101(4):872-82. PubMed ID: 16968299
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  • 5. 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
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  • 6. 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
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  • 7. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
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  • 8. 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 16; 94(7):3229-41. PubMed ID: 21700007
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  • 9. The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.
    Lo R, Ho VTT, Bansal N, Turner MS.
    Int J Food Microbiol; 2018 Jan 16; 265():30-39. PubMed ID: 29121515
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  • 12. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.
    Monteagudo-Mera A, Caro I, Rodríguez-Aparicio LB, Rúa J, Ferrero MA, García-Armesto MR.
    J Food Prot; 2011 Aug 16; 74(8):1379-86. PubMed ID: 21819671
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  • 13. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
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  • 14. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
    Dan T, Wang D, Wu S, Jin R, Ren W, Sun T.
    Molecules; 2017 Sep 29; 22(10):. PubMed ID: 28961194
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  • 16. 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 29; 160():111707. PubMed ID: 36076456
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  • 17. Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese.
    Couderc C, Laroute V, Coddeville M, Caillaud MA, Jard G, Raynaud C, Cocaign-Bousquet M, Tormo H, Daveran-Mingot ML.
    Int J Food Microbiol; 2022 Oct 16; 379():109837. PubMed ID: 35872491
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  • 18. Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium.
    Audet P, Paquin C, Lacroix C.
    Appl Environ Microbiol; 1989 Jan 16; 55(1):185-9. PubMed ID: 16347822
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  • 19. 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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  • 20. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
    Chai LJ, Qiu T, Lu ZM, Deng YJ, Zhang XJ, Shi JS, Xu ZH.
    Food Res Int; 2020 Dec 02; 138(Pt A):109737. PubMed ID: 33292931
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