Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. (Q33256616)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16957238%20AND%20SRC:MED&resulttype=core&format=json

29 December 2019

title

Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16957238%20AND%20SRC:MED&resulttype=core&format=json

29 December 2019

0 references

1 reference

1 reference

4

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29 December 2019

author name string

Y Kourkoutas

1

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29 December 2019

P Kandylis

2

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29 December 2019

P Panas

3

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29 December 2019

P Nigam

5

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29 December 2019

A A Koutinas

6

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29 December 2019

language of work or name

English

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publication date

1 September 2006

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Applied and Environmental Microbiology

29 December 2019

published in

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29 December 2019

volume

72

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29 December 2019

issue

9

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29 December 2019

page(s)

6124-6135

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29 December 2019

1 reference

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Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese

21 June 2018

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21 June 2018

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Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

21 June 2018

1 reference

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Temporal stability and biodiversity of two complex antilisterial cheese-ripening microbial consortia

21 June 2018

1 reference

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Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.

21 June 2018

1 reference

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Commercial bacterial starter cultures for fermented foods of the future.

21 June 2018

1 reference

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Occurrence of Staphylococcus and enteropathogens in soft cheese commercialized in the city of Rio de Janeiro, Brazil

21 June 2018

1 reference

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Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

21 June 2018

1 reference

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High incidence of Listeria monocytogenes in European red smear cheese.

21 June 2018

1 reference

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Rapid method for coextraction of DNA and RNA from natural environments for analysis of ribosomal DNA- and rRNA-based microbial community composition

21 June 2018

1 reference

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Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

21 June 2018

1 reference

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An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.

21 June 2018

1 reference

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Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

21 June 2018

1 reference

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Salmonellae, salmonellosis, and dairy foods: a review

21 June 2018

1 reference

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Kefir yeast technology: scale-up in SCP production using milk whey

21 June 2018

1 reference

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The Antimicrobial Properties of Different Strains of Lactobacillus spp. Isolated from Kefir

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1563647

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1563647

Whey liquid waste of the dairy industry as raw material for potable alcohol production by kefir granules

31 October 2018

1 reference

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Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1563647

Solid-phase microextraction-mass spectrometry: a new approach to the rapid characterization of cheeses

31 October 2018

1 reference

12 December 2020

Antimicrobial and healing activity of kefir and kefiran extract

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12 December 2020

Microbiological characteristics of anevato: a traditional greek cheese

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12 December 2020

Microflora present in kefir grains of the Galician region (north-west of Spain

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12 December 2020

Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality

1 reference

12 December 2020

Modelling microbial growth in structured foods: towards a unified approach

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12 December 2020

Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast

1 reference

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The interaction between yeasts and bacteria in dairy environments

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12 December 2020

Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces

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A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

1 reference

12 December 2020

Identifiers

DOI

10.1128/AEM.03078-05

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16957238%20AND%20SRC:MED&resulttype=core&format=json

29 December 2019

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16957238%20AND%20SRC:MED&resulttype=core&format=json

29 December 2019

1 reference