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Journal Abstract Search

171 related items for PubMed ID: 38129392

  • 1. Microbial interactions shape cheese flavour formation.
    Melkonian C, Zorrilla F, Kjærbølling I, Blasche S, Machado D, Junge M, Sørensen KI, Andersen LT, Patil KR, Zeidan AA.
    Nat Commun; 2023 Dec 21; 14(1):8348. PubMed ID: 38129392
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
    [Abstract] [Full Text] [Related]

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  • 5. 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]

  • 6. 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 16; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 7. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 16; 74():132-142. PubMed ID: 29706329
    [Abstract] [Full Text] [Related]

  • 8. Streptococcus thermophilus in cheddar cheese--production and fate of galactose.
    Michel V, Martley FG.
    J Dairy Res; 2001 May 16; 68(2):317-25. PubMed ID: 11504394
    [Abstract] [Full Text] [Related]

  • 9. Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
    Le Bars D, Yvon M.
    J Appl Microbiol; 2008 Jan 16; 104(1):171-7. PubMed ID: 17850313
    [Abstract] [Full Text] [Related]

  • 10. Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains.
    Tian H, Huang N, Yao W, Yu H, Yu B, Chen X, Chen C.
    J Dairy Sci; 2024 Aug 16; 107(8):5402-5415. PubMed ID: 38331185
    [Abstract] [Full Text] [Related]

  • 11. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
    Menéndez S, Centeno JA, Godínez R, Rodríguez-Otero JL.
    Int J Food Microbiol; 2000 Jul 25; 59(1-2):37-46. PubMed ID: 10946837
    [Abstract] [Full Text] [Related]

  • 12. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
    [Abstract] [Full Text] [Related]

  • 13. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2014 May 16; 178():76-86. PubMed ID: 24674930
    [Abstract] [Full Text] [Related]

  • 14. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.
    van de Bunt B, Bron PA, Sijtsma L, de Vos WM, Hugenholtz J.
    Microb Cell Fact; 2014 Dec 10; 13():176. PubMed ID: 25492249
    [Abstract] [Full Text] [Related]

  • 15. Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.
    Han N, Park SY, Kim SY, Yoo MY, Paik HD, Lim SD.
    J Dairy Sci; 2016 Nov 10; 99(11):8633-8637. PubMed ID: 27592433
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. 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]

  • 19. Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of epsD.
    Frantzen CA, Kleppen HP, Holo H.
    Appl Environ Microbiol; 2018 Feb 01; 84(3):. PubMed ID: 29222100
    [Abstract] [Full Text] [Related]

  • 20. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 01; 68(1):117-29. PubMed ID: 11289261
    [Abstract] [Full Text] [Related]

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