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Items: 1 to 20 of 120

1.

Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making.

Afzal MI, Ariceaga CC, Lhomme E, Ali NK, Payot S, Burgain J, Gaiani C, Borges F, Revol-Junelles AM, Delaunay S, Cailliez-Grimal C.

Food Microbiol. 2013 Dec;36(2):223-30. doi: 10.1016/j.fm.2013.05.008. Epub 2013 Jun 12.

PMID:
24010601
2.

Short communication: impact of pH and temperature on the acidifying activity of Carnobacterium maltaromaticum.

Edima HC, Cailliez-Grimal C, Revol-Junelles AM, Rondags E, Millière JB.

J Dairy Sci. 2008 Oct;91(10):3806-13. doi: 10.3168/jds.2007-0878.

PMID:
18832202
3.

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.

Afzal MI, Delaunay S, Paris C, Borges F, Revol-Junelles AM, Cailliez-Grimal C.

Int J Food Microbiol. 2012 Jul 16;157(3):332-9. doi: 10.1016/j.ijfoodmicro.2012.05.010. Epub 2012 May 16.

PMID:
22762999
4.

Carnobacterium maltaromaticum: identification, isolation tools, ecology and technological aspects in dairy products.

Afzal MI, Jacquet T, Delaunay S, Borges F, Millière JB, Revol-Junelles AM, Cailliez-Grimal C.

Food Microbiol. 2010 Aug;27(5):573-9. doi: 10.1016/j.fm.2010.03.019. Epub 2010 Apr 8. Review.

PMID:
20510773
5.

Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems.

dos Reis FB, de Souza VM, Thomaz MR, Fernandes LP, de Oliveira WP, De Martinis EC.

Int J Food Microbiol. 2011 Apr 29;146(3):228-34. doi: 10.1016/j.ijfoodmicro.2011.02.012. Epub 2011 Feb 18.

PMID:
21419508
6.

Quantitative polymerase chain reaction used for the rapid detection of Carnobacterium species from French soft cheeses.

Cailliez-Grimal C, Miguindou-Mabiala R, Leseine M, Revol-Junelles AM, Millière JB.

FEMS Microbiol Lett. 2005 Sep 1;250(1):163-9.

7.

Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses.

Callon C, Retureau E, Didienne R, Montel MC.

Int J Food Microbiol. 2014 Mar 17;174:98-109. doi: 10.1016/j.ijfoodmicro.2014.01.003. Epub 2014 Jan 9.

PMID:
24463156
8.

Maltaricin CPN, a new class IIa bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould-ripened cheese.

Hammi I, Delalande F, Belkhou R, Marchioni E, Cianferani S, Ennahar S.

J Appl Microbiol. 2016 Nov;121(5):1268-1274. doi: 10.1111/jam.13248. Epub 2016 Sep 15.

PMID:
27489131
9.

Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization.

Laursen BG, Bay L, Cleenwerck I, Vancanneyt M, Swings J, Dalgaard P, Leisner JJ.

Syst Appl Microbiol. 2005 Mar;28(2):151-64.

PMID:
15830808
10.

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;53(Pt B):94-103. doi: 10.1016/j.fm.2015.09.001. Epub 2015 Sep 10.

PMID:
26678135
11.
12.

Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes.

Schirmer BC, Heir E, Møretrø T, Skaar I, Langsrud S.

J Dairy Sci. 2013 Oct;96(10):6161-71. doi: 10.3168/jds.2012-6395. Epub 2013 Jul 25.

PMID:
23891302
13.

Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese.

Østergaard NB, Eklöw A, Dalgaard P.

Int J Food Microbiol. 2014 Oct 1;188:15-25. doi: 10.1016/j.ijfoodmicro.2014.07.012. Epub 2014 Jul 21.

PMID:
25086348
14.
15.

Inhibition of Listeria monocytogenes by piscicolin 126 in milk and Camembert cheese manufactured with a thermophilic starter.

Wan J, Harmark K, Davidson BE, Hillier AJ, Gordon JB, Wilcock A, Hickey MW, Coventry MJ.

J Appl Microbiol. 1997 Mar;82(3):273-80.

16.

Redox potential to discriminate among species of lactic acid bacteria.

Brasca M, Morandi S, Lodi R, Tamburini A.

J Appl Microbiol. 2007 Nov;103(5):1516-24.

17.

Repeat-based Sequence Typing of Carnobacterium maltaromaticum.

Rahman A, El Kheir SM, Back A, Mangavel C, Revol-Junelles AM, Borges F.

Int J Food Microbiol. 2016 Jun 2;226:1-4. doi: 10.1016/j.ijfoodmicro.2016.03.003. Epub 2016 Mar 4.

PMID:
26998709
18.

Behavior of Listeria monocytogenes in pasteurized milk during fermentation with lactic acid bacteria.

Pitt WM, Harden TJ, Hull RR.

J Food Prot. 2000 Jul;63(7):916-20.

PMID:
10914660
19.

Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese.

Spanu C, Scarano C, Piras F, Spanu V, Pala C, Casti D, Lamon S, Cossu F, Ibba M, Nieddu G, De Santis EPL.

Food Microbiol. 2017 Sep;66:72-76. doi: 10.1016/j.fm.2017.04.008. Epub 2017 Apr 17.

PMID:
28576375
20.

Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria.

Morandi S, Silvetti T, Tamburini A, Brasca M.

J Dairy Res. 2016 Aug;83(3):387-94. doi: 10.1017/S0022029916000339.

PMID:
27600976

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