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Journal Abstract Search

169 related items for PubMed ID: 9721662

  • 1.
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  • 2. Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCR.
    Jenkins JK, Harper WJ, Courtney PD.
    Lett Appl Microbiol; 2002; 35(5):423-7. PubMed ID: 12390494
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  • 3. 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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  • 4. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 6. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
    Dasen A, Berthier F, Grappin R, Williams AG, Banks J.
    J Appl Microbiol; 2003 Apr 15; 94(4):595-607. PubMed ID: 12631195
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  • 7. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 15; 54(3):218-28. PubMed ID: 18388993
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  • 9. Adjunct starter properties affect characteristic features of Swiss-type cheeses.
    Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H.
    Nahrung; 2004 Feb 15; 48(1):73-9. PubMed ID: 15053357
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  • 12. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May 15; 71(2):231-44. PubMed ID: 15190953
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  • 13. 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 15; 115():209-218. PubMed ID: 30599933
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  • 14. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E.
    Food Microbiol; 2009 Apr 15; 26(2):183-91. PubMed ID: 19171261
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  • 15. 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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  • 18. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
    Carafa I, Clementi F, Tuohy K, Franciosi E.
    Food Microbiol; 2016 Feb 02; 53(Pt B):94-103. PubMed ID: 26678135
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  • 19. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM, Ho AJ, Malcata FX, Wiedmann M.
    J Appl Microbiol; 2007 Nov 02; 103(5):1838-44. PubMed ID: 17953594
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