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Journal Abstract Search

147 related items for PubMed ID: 38611811

  • 21. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP, Fancello F, Deiana P.
    J Appl Microbiol; 2016 Feb; 120(2):329-45. PubMed ID: 26551888
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  • 22. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.
    Tormo H, Ali Haimoud Lekhal D, Roques C.
    Int J Food Microbiol; 2015 Oct 01; 210():9-15. PubMed ID: 26082325
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  • 23. Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.
    Noutsopoulos D, Kakouri A, Kartezini E, Pappas D, Hatziloukas E, Samelis J.
    J Food Prot; 2017 Dec 01; 80(12):2137-2146. PubMed ID: 29182362
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  • 24. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
    Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA.
    Int J Food Microbiol; 2015 Dec 02; 214():159-167. PubMed ID: 26310130
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  • 25. 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 02; 77(15):5324-35. PubMed ID: 21666023
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  • 31. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 02; 59():66-75. PubMed ID: 27375245
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  • 32. Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze.
    Dorau R, Chen J, Liu J, Ruhdal Jensen P, Solem C.
    Appl Environ Microbiol; 2021 Oct 14; 87(21):e0103521. PubMed ID: 34406823
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  • 33. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate.
    Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I.
    J Food Prot; 2014 Oct 14; 77(10):1703-14. PubMed ID: 25285487
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  • 34. Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.
    Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M.
    Appl Environ Microbiol; 2007 Nov 14; 73(22):7283-90. PubMed ID: 17890341
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  • 38. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
    Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.
    Appl Environ Microbiol; 2007 Nov 14; 73(21):6980-7. PubMed ID: 17720831
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  • 39. 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
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  • 40. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".
    Štefániková J, Árvay J, Kunová S, Kowalczewski PŁ, Kačániová M.
    Food Sci Technol Int; 2022 Oct 25; 28(7):580-591. PubMed ID: 34515545
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