نتائج البحث

Functional Burrata cheese enriched with Lacticaseibacillus casei ATCC 393: Insights into production, unique characteristics, and aromatic profile.

• Authors : Aydoğdu, Nilüfer Sena¹; Özdemir, Nilgün²; Taş, Tuğba Kök³

• Source: Dairy / Mljekarstvo. Jul-sep2025, Vol. 75 Issue 3, p160-173. 14p.

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Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry.

• Authors : Cárdenas N; Probisearch, 28760 Tres Cantos, Madrid, Spain.; Arroyo R

Subjects: Cheese/Cheese/Cheese/*microbiology ; Cultured Milk Products/Cultured Milk Products/Cultured Milk Products/*microbiology ; Enterococcus faecium/Enterococcus faecium/Enterococcus faecium/*enzymology

• Source: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2016 Sep; Vol. 100 (17), pp. 7665-77. Date of Electronic Publication: 2016 May 23.Publisher: Springer International Country of Publication: Germany NLM ID: 8406612 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow's Milk.

• Authors : Valenzuela JA; Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.; Biotecnología Microbiana para la Innovación Alimentaria, Instituto de Modelado e Innovación Tecnológica-Universidad Nacional del Nordeste (CONICET-UNNE), Campus UNNE, Corrientes 3400, Argentina.

Subjects: Lactococcus lactis*/Lactococcus lactis*/Lactococcus lactis*/genetics ; Cheese*/Cheese*/Cheese*/microbiology ; Lactobacillales*

• Source: International journal of molecular sciences [Int J Mol Sci] 2024 Feb 16; Vol. 25 (4). Date of Electronic Publication: 2024 Feb 16.Publisher: MDPI Country of Publication: Switzerland NLM ID: 101092791 Publication Model: Electronic Cited Medium: Internet ISSN: 1422-0067

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Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.

• Authors : López-González MJ; Dairy Safe group, Department of Technology and Biotechnology of Dairy Products, Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares, s/n 33300, Villaviciosa, Asturias, Spain.; Campelo AB

Subjects: Bacteriocins/Bacteriocins/Bacteriocins/*pharmacology ; Cheese/Cheese/Cheese/*microbiology ; Lactococcus lactis/Lactococcus lactis/Lactococcus lactis/*physiology

• Source: BMC microbiology [BMC Microbiol] 2018 Jul 20; Vol. 18 (1), pp. 76. Date of Electronic Publication: 2018 Jul 20.Publisher: BioMed Central Country of Publication: England NLM ID: 100966981 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2180

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Microbial interactions shape cheese flavour formation.

• Authors : Melkonian, Chrats; Zorrilla, Francisco; Kjærbølling, Inge

Subjects: Animals; Cheese; Acetoin

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Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.

• Authors : Schröder J; Institut für Genomforschung und Systembiologie, Centrum für Biotechnologie, Universität Bielefeld, Universitätsstraße 27, D-33615 Bielefeld, Germany.; Maus I

Subjects: Food Microbiology* ; Genome, Bacterial*; Cheese/Cheese/Cheese/*microbiology

• Source: BMC genomics [BMC Genomics] 2011 Nov 03; Vol. 12, pp. 545. Date of Electronic Publication: 2011 Nov 03.Publisher: BioMed Central Country of Publication: England NLM ID: 100965258 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2164

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Expression of dar Gene in Lactic Acid Bacteria and Effect on Metabolite Formation in Feta-Type Cheese Quality.

• Authors : Karakas-Sen, Asuman¹ (AUTHOR) ; Akyol, Ismail² (AUTHOR)

• Source: Food Biotechnology. Jan-Mar2012, Vol. 26 Issue 1, p45-57. 13p. 2 Diagrams, 3 Charts.

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A STUDY ON ORGANIC ACID, SUGAR AND KETONE CONTENTS IN TYPICAL PIEDMONT CHEESES.

• Authors : Zeppa, G.¹ ; Rolie, L.¹

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2008, Vol. 20 Issue 1, p127-139. 13p. 4 Charts.

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Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GC × GC-TOF/MS

• Authors : Gogus, F.; Ozel, M.Z.; Lewis, A.C.

Subjects: Direct thermal desorption; Cheddar cheese; GC × GC-TOF

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Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

• Authors : Abdiel Del-Cid; Carlos Gil-Durán; Inmaculada Vaca

Subjects: 0301 basic medicine; Strains; Expression

• Source: PLoS OnePLoS ONE, Vol 11, Iss 1, p e0147047 (2016)

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