Works matching DE "CHEESE microbiology"

Results: 348

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

Published in:

Journal of Basic Microbiology, 2009, v. 49, n. 6, p. 521, doi. 10.1002/jobm.200800381

By:

Colombo, Francesca;
Borgo, Francesca;
Fortina, Maria Grazia

Publication type:

Article

Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8007, doi. 10.15446/rfna.v69n2.59145

By:

Serpa Fajardo, José G.;
Pérez de la Ossa, Tulia I.;
Hernández R, Elvis J.

Publication type:

Article

GENOTYPIC IDENTIFICATION AND CHARACTERISATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM NIGDE CHEESE.

Published in:

Oxidation Communications, 2016, v. 39, n. 3-I, p. 2423

By:

ILK, S.;
CANPOLAT, E.;
OZGEN, M.;
SAGLAM, N.;
SULTANA, N.

Publication type:

Article

Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.

Published in:

Microorganisms, 2019, v. 7, n. 1, p. 3, doi. 10.3390/microorganisms7010003

By:

Terpou, Antonia;
Mantzourani, Ioanna;
Galanis, Alex;
Kanellaki, Maria;
Bezirtzoglou, Eugenia;
Bekatorou, Argyro;
Koutinas, Athanasios A.;
Plessas, Stavros

Publication type:

Article

Isolation and Identification of Lactobacillus brevis from Local Cheese of Bazoft and Evaluation of Antimicrobial Activity Against Some Pathogenic Microorganisms.

Published in:

Iranian Journal of Medical Microbiology, 2022, v. 16, n. 1, p. 17, doi. 10.30699/ijmm.16.1.17

By:

Champiri, Iman Dehghani;
Bamzadeh, Zahra;
Rahimi, Ebrahim;
Rouhi, Leila

Publication type:

Article

High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?

Published in:

International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/5837301

By:

Kamilari, Elena;
Tomazou, Marios;
Antoniades, Athos;
Tsaltas, Dimitrios

Publication type:

Article

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 7, doi. 10.6066/jtip.2014.25.1.7

By:

Afiati, Fifi;
Yopi;
Maheswari, Rarah R. A.

Publication type:

Article

Chemical and Microbiological Properties of Kashar Cheese with Tomato Puree.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 19

By:

Öner, Zübeyde;
Demir, Ezgi;
Sanlıdere Aloğlu, Hatice

Publication type:

Article

Chemical and Microbiological Properties of Kashar Cheese with Tomato Puree.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 19

By:

Öner, Zübeyde;
Demir, Ezgi;
Aloğlu, Hatice Şanlıdere

Publication type:

Article

Biology Briefs.

Published in:: BioScience, 1976, v. 26, n. 3, p. 223, doi. 10.2307/1297259
Publication type:: Article

The effect of supplementation of Lactobacillus paracasei HII01 on salivary cortisol, and dehydroepiandrosterone sulfate (DHEA-S) levels.

Published in:

Asian Journal of Medical Sciences, 2020, v. 11, n. 1, p. 12, doi. 10.3126/ajms.v11i1.26500

By:

Lalitsuradej, Ekasit;
Sivamaruthi, Bhagavathi Sundaram;
Sirilun, Sasithorn;
Sittiprapaporn, Phakkharawat;
Peerajan, Sartjin;
Chaiyasut, Chaiyavat

Publication type:

Article

Free fatty acids and other volatile compounds for the characterisation of 'Vastedda della valle del Belice' cheese Acidos grasos libres y otros constituyentes volatiles para la caracterizacion de queso 'Vastedda della vella del Belice'.

Published in:

CyTA: Journal of Food, 2010, v. 8, n. 3, p. 237, doi. 10.1080/19476330903450282

By:

Verzera, A.;
Condurso, C.;
Ziino, M.;
Romeo, V.;
Todaro, M.;
Conte, F.;
Dima, G.

Publication type:

Article

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 2, p. 245, doi. 10.1080/19440049.2014.997808

By:

Cakmakci, Songul;
Gurses, Mustafa;
Hayaloglu, A. Adnan;
Cetin, Bulent;
Sekerci, Pinar;
Dagdemir, Elif

Publication type:

Article

WYSTĘPOWANIE BAKTERII FERMENTACJI MLEKOWEJ AKTYWNYCH WZGLĘDEM LISTERIA W SERACH REGIONALNYCH WYTWARZANYCH W OKRĘGU TATRZAŃSKO-BESKIDZKIM.

Published in:

Acta Scientiarum Polonorum: Biotechnologia, 2009, v. 8, n. 2, p. 27

By:

Sip, Anna;
Więckowicz, Michał;
Olejnik-Schmidt, Agnieszka;
Gardo, Anna;
Gorlas, Roksana;
Grajek, Włodzimierz

Publication type:

Article

Isolation and Biochemical Fingerprinting of Vancomycin-Resistant Enterococcus faecium From Meat, Chicken and Cheese.

Published in:

Jundishapur Journal of Microbiology, 2015, v. 8, n. 4, p. 1, doi. 10.5812/jjm.8(4)2015.15815

By:

Talebi, Malihe;
Sadeghi, Javad;
Rahimi, Fateh;
Pourshafie, Mohammad Reza

Publication type:

Article

Isolation and Identification of Lactobacilli From Cheese, Yoghurt and Silage by 16S rDNA Gene and Study of Bacteriocin and Biosurfactant Production.

Published in:

Jundishapur Journal of Microbiology, 2012, v. 5, n. 4, p. 528, doi. 10.5812/jjm.3444

By:

Kermanshahi, Rouha Kasra;
Peymanfar, Sharareh

Publication type:

Article

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections.

Published in:

PLoS ONE, 2019, v. 14, n. 01, p. 1, doi. 10.1371/journal.pone.0208906

By:

Patrignani, Francesca;
Siroli, Lorenzo;
Parolin, Carola;
Serrazanetti, Diana I.;
Vitali, Beatrice;
Lanciotti, Rosalba

Publication type:

Article

Antibiotic resistance and prevalence of Enterococcus spp. and Escherichia coli isolated from bryndza cheese.

Published in:

Italian Journal of Animal Science, 2015, v. 14, n. 4, p. 609, doi. 10.4081/ijas.2015.3968

By:

Vrabec, Marek;
Lovayová, Viera;
Dudriková, Katarína;
Gallo, Juraj;
Dudriková, Eva

Publication type:

Article

Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures.

Published in:

Italian Journal of Animal Science, 2011, v. 10, n. 2, p. 111, doi. 10.4081/ijas.2011.e22

By:

Turchi, Barbara;
Nuvoloni, Roberta;
Fratini, Filippo;
Pedonese, Francesca;
Ebani, Valentina V.;
Cerri, Domenico

Publication type:

Article

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486

By:

Kamimura, Bruna A.;
Magnani, Marciane;
Luciano, Winnie A.;
Campagnollo, Fernanda B.;
Pimentel, Tatiana C.;
Alvarenga, Verônica O.;
Pelegrino, Beatriz O.;
Cruz, Adriano G.;
Sant'Ana, Anderson S.

Publication type:

Article

Filamentous Fungi and Mycotoxins in Cheese: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 437, doi. 10.1111/1541-4337.12069

By:

Hymery, Nolwenn;
Vasseur, Valérie;
Coton, Monika;
Mounier, Jérôme;
Jany, Jean‐Luc;
Barbier, Georges;
Coton, Emmanuel

Publication type:

Article

High Hydrostatic Pressure Processing of Cheese.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 4, p. 399, doi. 10.1111/j.1541-4337.2012.00192.x

By:

Martínez‐Rodríguez, Yamile;
Acosta‐Muñiz, Carlos;
Olivas, Guadalupe I.;
Guerrero‐Beltrán, José;
Rodrigo‐Aliaga, Dolores;
Sepúlveda, David R.

Publication type:

Article

Process Cheese: Scientific and Technological Aspects—A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2008, v. 7, n. 2, p. 194, doi. 10.1111/j.1541-4337.2008.00040.x

By:

Kapoor, Rohit;
Metzger, Lloyd E.

Publication type:

Article

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

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1268, doi. 10.1111/jam.13248

By:

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

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 3, p. 573, doi. 10.1111/jam.12388

By:

Ribeiro, S.C.;
Coelho, M.C.;
Todorov, S.D.;
Franco, B.D.G.M.;
Dapkevicius, M.L.E.;
Silva, C.C.G.

Publication type:

Article

Review: Technology, Chemistry and Microbiology of Whey Cheeses.

Published in:

Food Science & Technology International, 2001, v. 7, n. 2, p. 105, doi. 10.1106/TY4X-QX5U-5X5D-TYE8

By:

Pintado, M.E.;
Macedo, A.C.;
Malcata, F.X.

Publication type:

Article

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or asteurized Goat's Milk.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 4, p. 496, doi. 10.17113/ftb.55.04.17.5338

By:

Pappa, Eleni C.;
Bontinis, Thomas G.;
Tasioula-Margari, Maria;
Samelis, John

Publication type:

Article

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 2, p. 129, doi. 10.17113/ftb.54.02.16.4418

By:

Frece, Jadranka;
Vrdoljak, Marija;
Filipčić, Mija;
Jelić, Marko;
Čanak, Iva;
Jakopović, Željko;
Pleadin, Jelka;
Gobin, Ivana;
Dragičević, Tibela Landeka;
Markov, Ksenija

Publication type:

Article

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 454, doi. 10.17113/ftb.53.04.15.4029

By:

Josipović, Renata;
Knežević, Zvonimira Medverec;
Frece, Jadranka;
Markov, Ksenĳa;
Kazazić, Snježana;
Mrvčić, Jasna

Publication type:

Article

Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.

Published in:

Biotechnology Letters, 2003, v. 25, n. 8, p. 599, doi. 10.1023/a:1023003306373

By:

Martínez-Cuesta, Carmen;
Peláez, Carmen;
Requena, Teresa

Publication type:

Article

Genetic diversity of dairy Geotrichum candidum strains revealed by multilocus sequence typing.

Published in:

Applied Microbiology & Biotechnology, 2013, v. 97, n. 13, p. 5907, doi. 10.1007/s00253-013-4776-2

By:

Alper, Iraz;
Frenette, Michel;
Labrie, Steve

Publication type:

Article

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 1, p. 169, doi. 10.1007/s00253-008-1805-7

By:

Deetae, Pawinee;
Spinnler, Henry-Eric;
Bonnarme, Pascal;
Helinck, Sandra

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
Publication type:: Article

Prevalence of Escherichia coli in Milk and Some Dairy Products in Beni-Suef Governorate, Egypt.

Published in:

Journal of Veterinary Medical Research, 2020, v. 27, n. 2, p. 161, doi. 10.21608/JVMR.2021.148829

By:

Megawer, Ahmed;
Hassan, Gamal;
Meshref, Arafa;
Elnewery, Hala

Publication type:

Article

Miraculous Benefits of Cow Urine: A Review.

Published in:

Journal of Drug Delivery & Therapeutics, 2020, v. 10, p. 275, doi. 10.22270/jddt.v10i4-s.4267

By:

Mahajan, Sonali P.;
Chavan, Sarin A.;
Shinde, Sushilkumar A.;
Narkhede, Mahesh B.

Publication type:

Article

INFLUENCE OF DIFFERENT STORAGE CONDITIONS ON THE OCCURRENCE OF ENTEROCOCCI IN SMEAR RIPENED CHEESES.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 1131, doi. 10.5219/1361

By:

Cwiková, Olga;
Franke, Gabriela

Publication type:

Article

THE CHARACTERISTIC OF SHEEP CHEESE "BRYNDZA" FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 69, doi. 10.5219/1239

By:

Kačániová, Miroslava;
Nagyová, Ľudmila;
Štefániková, Jana;
Felsöciová, Soňa;
Godočíková, Lucia;
Haščík, Peter;
Horská, Elena;
Kunová, Simona

Publication type:

Article

Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese.

Published in:

BioMed Research International, 2017, v. 2017, p. 1, doi. 10.1155/2017/6820369

By:

Ołdak, Aleksandra;
Zielińska, Dorota;
Rzepkowska, Anna;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Scientific Opinion on the substantiation of a health claim related to ' Lactobacillus plantarum TENSIA® in the semi-hard Edam-type 'heart cheese' of Harmony™' and maintenance of normal blood pressure pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Published in:: EFSA Journal, 2014, v. 12, n. 10, p. n/a, doi. 10.2903/j.efsa.2014.3842
Publication type:: Article

The effect of pectin concentration on viscoelastic and sensory properties of processed cheese.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1663, doi. 10.1111/j.1365-2621.2008.01734.x

By:

Macků, Ivana;
Buňka, František;
Pavlínek, Vladimír;
Leciánov, Petra;
Hrabě, Jan

Publication type:

Article

Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1721, doi. 10.1111/j.1365-2621.2008.01749.x

By:

Jaros, Doris;
Seitler, Katrin;
Rohm, Harald

Publication type:

Article

Accelerated Cheddar cheese ripening with encapsulated proteinases.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 5, p. 483, doi. 10.1046/j.1365-2621.2000.00398.x

By:

Kheadr, Ehab E.;
Vuillemard, Jean-Christophe;
El Deeb, Samy A.

Publication type:

Article

Effect of production factors and ripening conditions on the...

Published in:

International Journal of Food Science & Technology, 1997, v. 32, n. 6, p. 501, doi. 10.1111/j.1365-2621.1997.tb02124.x

By:

Macedo, Angela C.;
Malcata, F. Xavier;
Oliveira, Jorge C.

Publication type:

Article

Smile and Say "Cheese".

Published in:: 2019
Publication type:: journal article

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 155, doi. 10.4025/actascitechnol.v37i1.19744

By:

Junior, dos Santos, Tiago;
Pieretti, Gabriella Giani;
Marques, Diego Rodrigues;
da Silva Scapim, Mônica Regina;
Branco, Ivanise Guilherme;
Madrona, Grasiele Scaramal

Publication type:

Article

Some Characteristics of Erzincan Tulum Cheese Produced Using Different Probiotic Cultures and Packaging Material.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2018, v. 24, n. 5, p. 647, doi. 10.9775/kvfd.2018.19596

By:

TOMAR, Oktay;
AKARCA, Gökhan;
BEYKAYA, Mehmet;
ÇAĞLAR, Abdullah

Publication type:

Article

Antimicrobial Activity Potential of Enterococcus spp. Isolated from some Traditional Turkish Cheeses.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2016, v. 22, n. 5, p. 765, doi. 10.9775/kvfd.2016.15369

By:

TOĞAY, Sine ÖZMEN;
AY, Mustafa;
TINAZTEPE, Özlem EROL;
ALTUNATMAZ, Sema SANDIKÇI;
AKSU, Filiz YILMAZ;
İSSA, Ghassan;
BÜYÜKÜNAL, Serkan Kemal

Publication type:

Article

Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, v. 18, n. 4, p. 537

By:

Şenel, Ebru;
Yildiz, Filiz;
Yetışemıyen, Atila;
Durlu-Özkaya, Fügen;
Öztekın, F. Şebnem;
Şanli, Ebru

Publication type:

Article

Níveis de células somáticas sobre a proteólise do queijo Mussarela.

Published in:

Revista Brasileira de Saúde e Produção Animal (RBSPA), 2012, v. 13, n. 3, p. 682, doi. 10.1590/s1519-99402012000300008

By:

COELHO, Karyne Oliveira;
de MESQUITA, Albenones José;
MACHADO, Paulo Fernando;
de OLIVEIRA, Antonio Nonato;
de SOUZA, Cleusely Matias;
MEYER, Paula Marques

Publication type:

Article