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Journal Abstract Search

96 related items for PubMed ID: 4203805

  • 21. Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese.
    Bissonnette F, Labrie S, Deveau H, Lamoureux M, Moineau S.
    J Dairy Sci; 2000 Apr; 83(4):620-7. PubMed ID: 10791775
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  • 22. Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey.
    Boumaiza M, Colarusso A, Parrilli E, Garcia-Fruitós E, Casillo A, Arís A, Corsaro MM, Picone D, Leone S, Tutino ML.
    Microb Cell Fact; 2018 Aug 15; 17(1):126. PubMed ID: 30111331
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  • 26. 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 15; 36(2):286-95. PubMed ID: 24010609
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  • 28. Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.
    Le Boucher C, Gagnaire V, Briard-Bion V, Jardin J, Maillard MB, Dervilly-Pinel G, Le Bizec B, Lortal S, Jeanson S, Thierry A.
    Appl Environ Microbiol; 2016 Jan 01; 82(1):202-10. PubMed ID: 26497453
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  • 34. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 01; 85(10):2471-8. PubMed ID: 12416798
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  • 35. Use of thermophilic lactic starters in the dairy industry.
    Auclair J, Accolas JP.
    Antonie Van Leeuwenhoek; 1983 Sep 01; 49(3):313-26. PubMed ID: 6354081
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  • 37. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
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  • 38. [The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use].
    Zviagintsev VI, Belov AN, Ovchinnikov AD.
    Prikl Biokhim Mikrobiol; 1974 Sep 30; 10(4):521-6. PubMed ID: 4217451
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  • 40. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
    Garde S, Tomillo J, Gaya P, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Jun 05; 50(12):3479-85. PubMed ID: 12033814
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