Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /

Mã QR

Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /

Đã lưu trong:

Sonraí Bibleagrafaíochta
Údair Eile:	Collins, J. K., Fitzgerald, G., Gardiner, G., Ross, R. P., Stanton, C.
Formáid:	Bài viết
Teanga:	English
Ábhair:	Cheddar Fermentation starter Hard cheese Isolate Lactobacillus salivarius Random amplified polymorphic DNA
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Míreanna Comhchosúla

Role of streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention /

Altered specificity of lactococcal proteinase PI (Lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese /
le: Reid, Julian R.

Strain-specific identification of probiotic lactobacillus rhamnosus with randomly amplified polymorphic DNA-derived PCR primers /
le: Tilsala-Timisjarvi, Anu.

A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /

Metabolism of fructooligosaccharides by lactobacillus paracasei 1195 /
le: Kaplan, Handan.

Differentiation of dextran-producing leuconostoc strains by a modified randomly amplified polymorphic DNA protocol /
le: Holt, Scott M.

Molecular ecology of Streptococcus thermophilus bacteriophage infections in a cheese factory /

Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /

Conversion of methionine to thiols by lactococci, lactobacilli, brevibacteria /
le: Dias, Benjamin.

Bacterial community structure and location in stilton cheese /
le: Ercolini, Danilo.

Differentiation of lactobacillus species by molecular typing /

Randomly amplified polymorphic DNA PCR analysis of bovine cryptosporidium parvum strains isolated from the watershed of the red river of the North /
le: Shianna, Kevin V.

Comparison of randomly amplified polymorphic DNA with amplified fragment length polymorphism to assess genetic diversity and genetic relatedness within genospecies III of pseudomonas syringae /
le: Clerc, Agathe.

Genetic variation in the free-living amoeba naegleria fowleri /
le: Pelandakis, Michel.

Genetic relatedness among environmental, clinical, diseased-eel vibrio vulnificus isolates from different geographic regions by ribotyping and randomly amplified polymorphic DNA PCR /

Isolation, selection of lactobacillus strains with probiotic and antioxidant activities /

Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /
le: Buyong, Nurliza.

Purification and characterization of l-methionine gamma-lyase from brevibacterium linens BL2 /
le: Dias, Benjamin.

A combined model to predict the functionality of the bacteriocin-producing lactobacillus sakei strain CTC 494 /
le: Leroy, Frederic.

Differentiation of cryptosporidium parvum isolates by a simplified randomly amplified polymorphic DNA technique /
le: Deng, Ming Qi

Antagonistic activity against helicobacter infection in vitro and in vivo by the human lactobacillus acidophilus strain LB /

Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus strains /

Randomly amplified polymorphic DNA analysis of starved and viable but nonculturable vibrio vulnificus cells /
le: Warner, Jennifer M.

Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731 /
le: Fernandez-Espla, M. D.

Large-restriction-fragment polymorphism analysis of mycobacterium chelonae and mycobacterium terrae isolates /

Influence of lactobacillus spp. from an inoculant and of weissella and leuconostoc spp. from forage crops on silage fermentation /

Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci /
le: Gao, Song.

Strain-specific differentiation of lactococci in mixed starter culture populations using randomly amplified polymorphic DNA-derived probes /
le: Erlandson, K.

The production of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus
le: Grobben, Gert
Foilsithe: (1998)

Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids /

A mathematical model of ethanol fermentation from cheese whey. I : Model development and parameter estimation /
le: Wang, Chen-Jen.

An in vitro study of the probiotic potential of a bile-salt-hydrolyzing lactobacillus fermentum strain, determination of its cholesterol-lowering properties /
le: Pereira, Dora I. A.

Optimization of exopolysaccharide production by lactobacillus delbrueckii subsp. bulgaricus RR grown in a semidefined medium /
le: Kimmel, Stacy A.

Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese /

Effect of raw-milk cheese consumption on the enterococcal flora of human feces /

Consensus-degenerate hybrid oligonucleotide primers for amplification of priming glycosyltransferase genes of the exopolysaccharide locus in strains of the lactobacillus casei group /

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus LTH 1174 under anaerobic conditions /
le: Verluyten, Jurgen.

Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

Characterization of an intracellular oligopeptidase from Lactobacillus paracasei /
le: Tobiassen, R. O.