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Results: 1 to 20 of 110

Similar articles for PubMed (Select 22265281)

1.

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.

Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L.

Food Microbiol. 2012 May;30(1):37-44. doi: 10.1016/j.fm.2011.10.009. Epub 2011 Oct 14.

PMID:
22265281
2.

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese.

Seth K, Bajwa U.

J Food Sci Technol. 2015 Mar;52(3):1561-9. doi: 10.1007/s13197-013-1176-7. Epub 2013 Oct 8.

PMID:
25745225
3.

A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.

Bozoudi D, Kotzamanidis C, Hatzikamari M, Tzanetakis N, Menexes G, Litopoulou-Tzanetaki E.

Int J Food Microbiol. 2015 May 4;200:87-96. doi: 10.1016/j.ijfoodmicro.2015.02.008. Epub 2015 Feb 11.

PMID:
25702882
4.

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens.

Caputo L, Quintieri L, Bianchi DM, Decastelli L, Monaci L, Visconti A, Baruzzi F.

Food Microbiol. 2015 Apr;46:15-24. doi: 10.1016/j.fm.2014.06.021. Epub 2014 Jun 28.

PMID:
25475261
5.

Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens.

Cenci-Goga BT, Karama M, Sechi P, Iulietto MF, Novelli S, Mattei S.

J Dairy Sci. 2014 Nov;97(11):6708-18. doi: 10.3168/jds.2014-8611. Epub 2014 Sep 6.

PMID:
25200780
6.

Functional genomics of lactic acid bacteria: from food to health.

Douillard FP, de Vos WM.

Microb Cell Fact. 2014 Aug 29;13 Suppl 1:S8. doi: 10.1186/1475-2859-13-S1-S8. Epub 2014 Aug 29. Review.

7.

Effects of temperature and supplementation with skim milk powder on microbial and proteolytic properties during storage of cottage cheese.

Oh NS, Lee HA, Myung JH, Joung JY, Lee JY, Shin YK, Baick SC.

J Microbiol Biotechnol. 2014 Jun 28;24(6):795-802.

8.

Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method.

Losito F, Arienzo A, Bottini G, Priolisi FR, Mari A, Antonini G.

J Dairy Sci. 2014 Jan;97(1):46-55. doi: 10.3168/jds.2013-7026. Epub 2013 Nov 13.

PMID:
24239081
9.

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate.

Pires AC, de Fátima Ferreira Soares N, de Andrade NJ, da Silva LH, Camilloto GP, Bernardes PC.

Braz J Microbiol. 2009 Oct;40(4):1002-8. doi: 10.1590/S1517-838220090004000036. Epub 2009 Dec 1.

10.

Survival of Arcobacter butzleri during production and storage of artisan water buffalo mozzarella cheese.

Serraino A, Giacometti F, Daminelli P, Losio MN, Finazzi G, Marchetti G, Zambrini AV, Rosmini R.

Foodborne Pathog Dis. 2013 Sep;10(9):820-4. doi: 10.1089/fpd.2013.1485. Epub 2013 Jun 27.

PMID:
23806147
11.

Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends.

Jana AH, Patel HG, Suneeta P, Prajapati JP.

J Food Sci Technol. 2010 Mar;47(2):240-2. doi: 10.1007/s13197-010-0034-0. Epub 2010 Apr 10.

12.

Molecular characterization of Pseudomonas fluorescens isolates involved in the Italian "blue mozzarella" event.

Nogarol C, Acutis PL, Bianchi DM, Maurella C, Peletto S, Gallina S, Adriano D, Zuccon F, Borrello S, Caramelli M, Decastelli L.

J Food Prot. 2013 Mar;76(3):500-4. doi: 10.4315/0362-028X.JFP-12-312.

PMID:
23462088
13.

Selection of dominant NSLAB from a mature traditional cheese according to their technological properties and in vitro intestinal challenges.

Papanikolaou Z, Hatzikamari M, Georgakopoulos P, Yiangou M, Litopoulou-Tzanetaki E, Tzanetakis N.

J Food Sci. 2012 May;77(5):M298-306. doi: 10.1111/j.1750-3841.2012.02685.x.

PMID:
23163947
14.

Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

Michelon D, Tachon S, Ebel B, De Coninck J, Feron G, Gervais P, Yvon M, Cachon R.

J Biosci Bioeng. 2013 Feb;115(2):229-32. doi: 10.1016/j.jbiosc.2012.09.010. Epub 2012 Oct 12.

PMID:
23063698
15.

Evaluation of microbial survival post-incidence on fresh Mozzarella cheese.

Ganesan B, Irish DA, Brothersen C, McMahon DJ.

J Dairy Sci. 2012 Dec;95(12):6891-6. doi: 10.3168/jds.2012-5390. Epub 2012 Oct 11.

PMID:
23063153
16.

"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.

Ercolini D, De Filippis F, La Storia A, Iacono M.

Appl Environ Microbiol. 2012 Nov;78(22):8142-5. doi: 10.1128/AEM.02218-12. Epub 2012 Aug 31.

17.

Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism.

Bokulich NA, Mills DA.

Food Microbiol. 2012 Aug;31(1):126-32. doi: 10.1016/j.fm.2012.02.007. Epub 2012 Feb 21.

PMID:
22475950
18.

Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese.

Quintieri L, Caputo L, Monaci L, Deserio D, Morea M, Baruzzi F.

Food Microbiol. 2012 Aug;31(1):64-71. doi: 10.1016/j.fm.2012.02.015. Epub 2012 Mar 10.

PMID:
22475944
19.

Microbial communities on Australian modified atmosphere packaged Atlantic salmon.

Powell SM, Tamplin ML.

Food Microbiol. 2012 May;30(1):226-32. doi: 10.1016/j.fm.2011.10.002. Epub 2011 Oct 18.

PMID:
22265305
20.

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.

Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC.

Food Microbiol. 2012 May;30(1):74-82. doi: 10.1016/j.fm.2011.12.008. Epub 2011 Dec 14.

PMID:
22265286
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