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147 related items for PubMed ID: 38611811

  • 1. 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]

  • 2. 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]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
    Gagnon M, Goulet C, LaPointe G, Chouinard PY, Roy D.
    Int J Food Microbiol; 2021 Nov 02; 357():109382. PubMed ID: 34509932
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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 16; 160():111707. PubMed ID: 36076456
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 74():132-142. PubMed ID: 29706329
    [Abstract] [Full Text] [Related]

  • 10. Identification of Lactobacillus delbrueckii and Streptococcus thermophilus Strains Present in Artisanal Raw Cow Milk Cheese Using Real-time PCR and Classic Plate Count Methods.
    Stachelska MA.
    Pol J Microbiol; 2017 Dec 04; 66(4):491-499. PubMed ID: 29319527
    [Abstract] [Full Text] [Related]

  • 11. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G, Carpino S.
    Microbiol Spectr; 2014 Feb 04; 2(1):CM-0007-2012. PubMed ID: 26082116
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.
    Ruggirello M, Cocolin L, Dolci P.
    Food Microbiol; 2016 Oct 16; 59():112-8. PubMed ID: 27375251
    [Abstract] [Full Text] [Related]

  • 16. 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 16; 64(4):559-63. PubMed ID: 11307898
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
    Decadt H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2024 Feb 16; 412():110557. PubMed ID: 38237418
    [Abstract] [Full Text] [Related]

  • 19. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples.
    Achilleos C, Berthier F.
    Food Microbiol; 2013 Dec 16; 36(2):286-95. PubMed ID: 24010609
    [Abstract] [Full Text] [Related]

  • 20. Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.
    Silva LF, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, De Dea Lindner J, Bottari B, Gatti M, Penna ALB.
    Food Microbiol; 2020 May 16; 87():103383. PubMed ID: 31948624
    [Abstract] [Full Text] [Related]

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