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Journal Abstract Search

231 related items for PubMed ID: 38397005

  • 1. 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]

  • 2. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk.
    Valenzuela JA, Flórez AB, Vázquez L, Vasek OM, Mayo B.
    Benef Microbes; 2019 May 28; 10(5):579-587. PubMed ID: 31122043
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  • 3. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.
    Rodríguez J, Vázquez L, Flórez AB, Mayo B.
    Front Microbiol; 2022 May 28; 13():1000683. PubMed ID: 36212860
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  • 4. 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 28; 115():209-218. PubMed ID: 30599933
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  • 5. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM.
    Biomed Res Int; 2015 Jan 28; 2015():625740. PubMed ID: 25802859
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  • 6. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
    Fusieger A, Martins MCF, de Freitas R, Nero LA, de Carvalho AF.
    Braz J Microbiol; 2020 Mar 28; 51(1):313-321. PubMed ID: 31734902
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  • 7. Atypical citrate-fermenting Lactococcus lactis strains isolated from dromedary's milk.
    Drici H, Gilbert C, Kihal M, Atlan D.
    J Appl Microbiol; 2010 Feb 28; 108(2):647-57. PubMed ID: 19663815
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  • 8. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E, Alegría A, Delgado S, Martín MC, Mayo B.
    Appl Environ Microbiol; 2011 Aug 28; 77(15):5324-35. PubMed ID: 21666023
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 01; 160():111707. PubMed ID: 36076456
    [Abstract] [Full Text] [Related]

  • 11. 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
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  • 14. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk.
    Wu Q, Law YS, Shah NP.
    Sci Rep; 2015 Aug 06; 5():12885. PubMed ID: 26245488
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  • 15. 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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  • 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. Production of gamma-aminobutyric acid by cheese starters during cheese ripening.
    Nomura M, Kimoto H, Someya Y, Furukawa S, Suzuki I.
    J Dairy Sci; 1998 Jun 02; 81(6):1486-91. PubMed ID: 9684157
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