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Journal Abstract Search

169 related items for PubMed ID: 9761338

  • 1. Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese.
    Morea M, Baruzzi F, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 1998 Aug 18; 43(1-2):53-60. PubMed ID: 9761338
    [Abstract] [Full Text] [Related]

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  • 3. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F, Matarante A, Morea M, Cocconcelli PS.
    J Dairy Sci; 2002 Jun 18; 85(6):1390-7. PubMed ID: 12146469
    [Abstract] [Full Text] [Related]

  • 4. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S, Desmasures N, Guéguen M.
    Can J Microbiol; 2008 Mar 18; 54(3):218-28. PubMed ID: 18388993
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T, Ziino M, Condurso C, McSweeney PL, Mills S, Ross RP, Stanton C.
    J Appl Microbiol; 2007 Oct 30; 103(4):1128-39. PubMed ID: 17897218
    [Abstract] [Full Text] [Related]

  • 7. The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
    Ercolini D, Moschetti G, Blaiotta G, Coppola S.
    Syst Appl Microbiol; 2001 Dec 30; 24(4):610-7. PubMed ID: 11876368
    [Abstract] [Full Text] [Related]

  • 8. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 9. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 31; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 10. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.
    Abriouel H, Martín-Platero A, Maqueda M, Valdivia E, Martínez-Bueno M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):200-8. PubMed ID: 18692931
    [Abstract] [Full Text] [Related]

  • 11. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS, Laddomada B, Poltronieri P, Zacheo G.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Oct 31; 66(3b):569-72. PubMed ID: 15954655
    [Abstract] [Full Text] [Related]

  • 12. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr 31; 73(4):657-62. PubMed ID: 20377953
    [Abstract] [Full Text] [Related]

  • 13. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
    Antonsson M, Molin G, Ardö Y.
    Int J Food Microbiol; 2003 Aug 15; 85(1-2):159-69. PubMed ID: 12810280
    [Abstract] [Full Text] [Related]

  • 14. Molecular diversity of leuconostoc mesenteroides and leuconostoc citreum isolated from traditional french cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification.
    Cibik R, Lepage E, Talliez P.
    Syst Appl Microbiol; 2000 Jun 15; 23(2):267-78. PubMed ID: 10930080
    [Abstract] [Full Text] [Related]

  • 15. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture.
    Cocconcelli PS, Parisi MG, Senini L, Bottazzi V.
    Lett Appl Microbiol; 1997 Jul 15; 25(1):8-12. PubMed ID: 9248073
    [Abstract] [Full Text] [Related]

  • 16. Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.
    Bouton Y, Guyot P, Beuvier E, Tailliez P, Grappin R.
    Int J Food Microbiol; 2002 Jun 05; 76(1-2):27-38. PubMed ID: 12038575
    [Abstract] [Full Text] [Related]

  • 17. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
    De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M.
    Appl Environ Microbiol; 2001 May 05; 67(5):2011-20. PubMed ID: 11319075
    [Abstract] [Full Text] [Related]

  • 18. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
    Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):302-11. PubMed ID: 18272246
    [Abstract] [Full Text] [Related]

  • 19. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
    Andrighetto C, Marcazzan G, Lombardi A.
    Lett Appl Microbiol; 2004 Mar 20; 38(5):400-5. PubMed ID: 15059211
    [Abstract] [Full Text] [Related]

  • 20. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 20; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

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