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Journal Abstract Search

163 related items for PubMed ID: 37999230

  • 21. 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]

  • 22. Screening of lactic acid bacteria producing folate and their potential use as adjunct cultures for cheese bio-enrichment.
    Albano C, Silvetti T, Brasca M.
    FEMS Microbiol Lett; 2020 May 01; 367(9):. PubMed ID: 32275307
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  • 23. 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]

  • 24. 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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  • 25. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids.
    Helinck S, Le Bars D, Moreau D, Yvon M.
    Appl Environ Microbiol; 2004 Jul 01; 70(7):3855-61. PubMed ID: 15240255
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A, Harth H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2019 Jan 16; 289():88-105. PubMed ID: 30218873
    [Abstract] [Full Text] [Related]

  • 28. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov 16; 59(5):549-56. PubMed ID: 25082064
    [Abstract] [Full Text] [Related]

  • 29. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
    Lazzi C, Povolo M, Locci F, Bernini V, Neviani E, Gatti M.
    Int J Food Microbiol; 2016 Sep 16; 233():20-28. PubMed ID: 27299670
    [Abstract] [Full Text] [Related]

  • 30. Citric acid metabolism in hetero- and homofermentative lactic acid bacteria.
    Drinan DF, Robin S, Cogan TM.
    Appl Environ Microbiol; 1976 Apr 16; 31(4):481-6. PubMed ID: 5054
    [Abstract] [Full Text] [Related]

  • 31. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, Topisirovic L, Kojic M.
    Food Microbiol; 2014 May 16; 39():27-38. PubMed ID: 24387849
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  • 32. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
    Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M.
    J Appl Microbiol; 2007 Oct 16; 103(4):765-77. PubMed ID: 17897178
    [Abstract] [Full Text] [Related]

  • 33. Degradation of organic acids by dairy lactic acid bacteria.
    Hegazi FZ, Abo-Elnaga IG.
    Zentralbl Bakteriol Naturwiss; 1980 Oct 16; 135(3):212-22. PubMed ID: 6775434
    [Abstract] [Full Text] [Related]

  • 34. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug 16; 103(2):427-35. PubMed ID: 17650203
    [Abstract] [Full Text] [Related]

  • 35. Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese.
    Roldán-Pérez S, Gómez Rodríguez SL, Sepúlveda-Valencia JU, Ruiz Villadiego OS, Márquez Fernández ME, Montoya Campuzano OI, Durango-Zuleta MM.
    Heliyon; 2023 Nov 16; 9(11):e21558. PubMed ID: 38027952
    [Abstract] [Full Text] [Related]

  • 36. Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains.
    Savoie S, Champagne CP, Chiasson S, Audet P.
    J Appl Microbiol; 2007 Jul 16; 103(1):163-74. PubMed ID: 17584462
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  • 37. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
    Scatassa ML, Gaglio R, Macaluso G, Francesca N, Randazzo W, Cardamone C, Di Grigoli A, Moschetti G, Settanni L.
    Food Microbiol; 2015 Dec 16; 52():31-41. PubMed ID: 26338114
    [Abstract] [Full Text] [Related]

  • 38. Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.
    Silva LF, De Dea Lindner J, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, Penna ALB.
    Braz J Microbiol; 2022 Mar 16; 53(1):303-316. PubMed ID: 34661886
    [Abstract] [Full Text] [Related]

  • 39. Metabolism of pyruvate and citrate in lactobacilli.
    Hickey MW, Hillier AJ, Jago GR.
    Aust J Biol Sci; 1983 Mar 16; 36(5-6):487-96. PubMed ID: 6426447
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  • 40. Lactobacillus and Leuconostoc volatilomes in cheese conditions.
    Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Valence F, Thierry A.
    Appl Microbiol Biotechnol; 2016 Mar 16; 100(5):2335-46. PubMed ID: 26685674
    [Abstract] [Full Text] [Related]

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