Cheese

Food-borne Enterococci Integrate Into Oral Biofilm: An In Vivo Study

Dentistry / Biofilms / Confocal Microscopy / Food Microbiology / Humans / Animals / Cheese / Cattle / Saliva / Genotype / Endodontics / Adult / Mouth / Time Factors / Enterococcus / Pulsed field gel electrophoresis (PFGE) / Enterococcus faecium / Bacterial Load / Enterococcus faecalis / Oral Cavity / Dental Enamel / Bacterial Adhesion / Animals / Cheese / Cattle / Saliva / Genotype / Endodontics / Adult / Mouth / Time Factors / Enterococcus / Pulsed field gel electrophoresis (PFGE) / Enterococcus faecium / Bacterial Load / Enterococcus faecalis / Oral Cavity / Dental Enamel / Bacterial Adhesion

Food-borne Enterococci Integrate Into Oral Biofilm: An In Vivo Study

Dentistry / Biofilms / Confocal Microscopy / Food Microbiology / Humans / Animals / Cheese / Cattle / Saliva / Genotype / Endodontics / Adult / Mouth / Time Factors / Enterococcus / Pulsed field gel electrophoresis (PFGE) / Enterococcus faecium / Bacterial Load / Enterococcus faecalis / Oral Cavity / Dental Enamel / Bacterial Adhesion / Animals / Cheese / Cattle / Saliva / Genotype / Endodontics / Adult / Mouth / Time Factors / Enterococcus / Pulsed field gel electrophoresis (PFGE) / Enterococcus faecium / Bacterial Load / Enterococcus faecalis / Oral Cavity / Dental Enamel / Bacterial Adhesion

Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

Microbiology / Probiotics / Food / Industrial Biotechnology / Food Microbiology / Cheese / Lactobacillus Casei / Time Factors / Food Sciences / Bifidobacterium / Lactobacillus Acidophilus / Lactobacillus Rhamnosus / Cheese / Lactobacillus Casei / Time Factors / Food Sciences / Bifidobacterium / Lactobacillus Acidophilus / Lactobacillus Rhamnosus

The Lactobacillus plantarum strain ACA-DC287 isolated from a Greek cheese demonstrates antagonistic activity in vitro and in vivo against Salmonella enterica serovar Typhimurium

Probiotics / Applied microbiology / Multidisciplinary / Food Microbiology / Humans / Mice / Female / Animals / Salmonella Typhimurium / Cheese / Caco-2 cells / Lactobacillus Plantarum / Gastrointestinal Tract / Culture Media / Cell free System / Mice / Female / Animals / Salmonella Typhimurium / Cheese / Caco-2 cells / Lactobacillus Plantarum / Gastrointestinal Tract / Culture Media / Cell free System

The Lactobacillus plantarum strain ACA-DC287 isolated from a Greek cheese demonstrates antagonistic activity in vitro and in vivo against Salmonella enterica serovar Typhimurium

Probiotics / Applied microbiology / Multidisciplinary / Food Microbiology / Humans / Mice / Female / Animals / Salmonella Typhimurium / Cheese / Caco-2 cells / Lactobacillus Plantarum / Gastrointestinal Tract / Culture Media / Cell free System / Mice / Female / Animals / Salmonella Typhimurium / Cheese / Caco-2 cells / Lactobacillus Plantarum / Gastrointestinal Tract / Culture Media / Cell free System

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach

Dairy Science / Kinetics / Food Chemistry / Animal Production / Food Microbiology / Metabolic Flux Analysis / Lactobacillus / Carbon balance / Cheese / Fermentation / Oxygen / Time Factors / Model System / Bacterial Load / Food Sciences / Amino Acid Profile / Metabolic pathway / Lactose / Citric Acid / Energy Source / Oxidation-Reduction / Mass Balance / Metabolic Flux Analysis / Lactobacillus / Carbon balance / Cheese / Fermentation / Oxygen / Time Factors / Model System / Bacterial Load / Food Sciences / Amino Acid Profile / Metabolic pathway / Lactose / Citric Acid / Energy Source / Oxidation-Reduction / Mass Balance

Immobilization of a lactase onto a magnetic support by covalent attachment to polyethyleneimine-glutaraldehyde-activated magnetite

Physical Chemistry / Technology / Kinetics / Magnetic Materials / Calcium / Biological Sciences / Glucose /  Enzymatic hydrolysis / Iron / Enzyme / Cheese / Magnetics / Lactose / Batch Reactor / Oxides / Hydrolysis / Polyethyleneimine / Biological Sciences / Glucose /  Enzymatic hydrolysis / Iron / Enzyme / Cheese / Magnetics / Lactose / Batch Reactor / Oxides / Hydrolysis / Polyethyleneimine

Exopolysaccharide Production and Ropy Phenotype Are Determined by Two Gene Clusters in Putative Probiotic Strain Lactobacillus paraplantarum BGCG11

Probiotics / Multidisciplinary / Lactobacillus / Applied Environmental Microbiology / Phenotype / Cheese

PROPIEDADES FUNCIONALES DE LOS QUESOS: Énfasis en quesos de pasta hilada

Cheese Making / Cheese / Elaboración De Queso / Queso / propiedades funcionales de los quesos / functional properties of cheese

Espectrocolorimetría de leche y quesos

Colour Science / Colour Theory / Milk Technology / Color / Cheese / Chemistry of Cheese / Milk Quality / SPECTROCOLORIMETRY / Chemistry of Cheese / Milk Quality / SPECTROCOLORIMETRY

Propiedades funcionales de los quesos

Cheese / Queso / propiedades funcionales de los quesos

Queso Cottage

Artisanal Cheese / Cheese / History of Cheese / Chemistry of Cheese / Elaboración De Queso / Queso / cottage cheese / queso cottage / Queso / cottage cheese / queso cottage

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

Genetics / Microbiology / Molecular Biology / Population Dynamics / Industrial Biotechnology / Food Microbiology / Italy / Humans / Lactic Acid Bacteria / Animals / Lactobacillus / Polymerase Chain Reaction / Milk / High Pressure Liquid Chromatography / Cheese / Lactobacillus Casei / Fermentation / Ecosystem / Lactobacillus Plantarum / Food Sciences / Species Specificity / Lactococcus lactis / Organic Acid / Food Microbiology / Italy / Humans / Lactic Acid Bacteria / Animals / Lactobacillus / Polymerase Chain Reaction / Milk / High Pressure Liquid Chromatography / Cheese / Lactobacillus Casei / Fermentation / Ecosystem / Lactobacillus Plantarum / Food Sciences / Species Specificity / Lactococcus lactis / Organic Acid

A Pediocin-Producing Lactobacillus plantarum Strain Inhibits Listeria monocytogenes in a Multispecies Cheese Surface Microbial Ripening Consortium

Multidisciplinary / Food Preservation / High Frequency / Bacteriocins / Listeria monocytogenes / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line

Potent antilisterial cell-free supernatants produced by complex red-smear cheese microbial consortia

Dairy Science / Microbial consortia / Animal Production / Food Microbiology / Bacteriocins / Listeria monocytogenes / Bacteria / Cheese / Fourier transform infrared spectroscopy / Food Sciences / ROUGE / Listeria monocytogenes / Bacteria / Cheese / Fourier transform infrared spectroscopy / Food Sciences / ROUGE

A Pediocin-Producing Lactobacillus plantarum Strain Inhibits Listeria monocytogenes in a Multispecies Cheese Surface Microbial Ripening Consortium

Multidisciplinary / Food Preservation / High Frequency / Bacteriocins / Listeria monocytogenes / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line

Copyright © 2017 DATOSPDF Inc.