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Items: 1 to 20 of 226

1.

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;67(5):2011-20.

2.

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.

Fitzsimons NA, Cogan TM, Condon S, Beresford T.

Appl Environ Microbiol. 1999 Aug;65(8):3418-26.

3.

Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.

Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.

Int J Food Microbiol. 2005 Jul 25;102(3):355-62.

PMID:
16014303
4.

Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.

Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.

Int J Food Microbiol. 2006 Apr 1;107(3):265-73.

PMID:
16481060
5.

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.

PMID:
12810280
6.

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;26(3):294-304. doi: 10.1016/j.fm.2008.12.004.

PMID:
19269572
8.

PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.

Oneca M, Irigoyen A, Ortigosa M, Torre P.

FEMS Microbiol Lett. 2003 Oct 24;227(2):271-7.

9.

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;73(22):7283-90.

10.
11.

Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.

Rossetti L, Giraffa G.

J Microbiol Methods. 2005 Nov;63(2):135-44.

PMID:
15893395
12.

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 5;76(1-2):27-38.

PMID:
12038575
13.

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.

Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F.

J Appl Microbiol. 2007 Oct;103(4):948-60.

14.
15.

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. doi: 10.1016/j.ijfoodmicro.2008.07.004.

PMID:
18692931
16.

Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese.

Antonsson M, Ardö Y, Nilsson BF, Molin G.

J Dairy Res. 2002 Aug;69(3):457-72.

PMID:
12369416
17.

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.

Corsetti A, De Angelis M, Dellaglio F, Paparella A, Fox PF, Settanni L, Gobbetti M.

J Appl Microbiol. 2003;94(4):641-54.

18.

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.

PMID:
15109791
19.
20.

Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.

Colombo F, Borgo F, Fortina MG.

J Basic Microbiol. 2009 Dec;49(6):521-30. doi: 10.1002/jobm.200800381.

PMID:
19810037
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