204 related articles for article (PubMed ID: 15059211)
1. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
Andrighetto C; Marcazzan G; Lombardi A
Lett Appl Microbiol; 2004; 38(5):400-5. PubMed ID: 15059211
[TBL] [Abstract][Full Text] [Related]
2. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
3. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
[TBL] [Abstract][Full Text] [Related]
4. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
Gatti M; Lazzi C; Rossetti L; Mucchetti G; Neviani E
J Appl Microbiol; 2003; 95(3):463-70. PubMed ID: 12911693
[TBL] [Abstract][Full Text] [Related]
5. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
Henri-Dubernet S; Desmasures N; Guéguen M
Can J Microbiol; 2008 Mar; 54(3):218-28. PubMed ID: 18388993
[TBL] [Abstract][Full Text] [Related]
6. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
Jensen MP; Ardö Y; Vogensen FK
Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
[TBL] [Abstract][Full Text] [Related]
7. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
[TBL] [Abstract][Full Text] [Related]
8. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
Santarelli M; Gatti M; Lazzi C; Bernini V; Zapparoli GA; Neviani E
J Dairy Sci; 2008 Mar; 91(3):883-91. PubMed ID: 18292243
[TBL] [Abstract][Full Text] [Related]
9. Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.
Giraffa G; Andrighetto C; Antonello C; Gatti M; Lazzi C; Marcazzan G; Lombardi A; Neviani E
Int J Food Microbiol; 2004 Mar; 91(2):129-39. PubMed ID: 14996456
[TBL] [Abstract][Full Text] [Related]
10. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
Rossetti L; Giraffa G
J Microbiol Methods; 2005 Nov; 63(2):135-44. PubMed ID: 15893395
[TBL] [Abstract][Full Text] [Related]
11. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
Ercolini D; Frisso G; Mauriello G; Salvatore F; Coppola S
Int J Food Microbiol; 2008 May; 124(2):164-70. PubMed ID: 18455822
[TBL] [Abstract][Full Text] [Related]
12. A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.
Rossetti L; Carminati D; Zago M; Giraffa G
Int J Food Microbiol; 2009 Mar; 130(1):70-3. PubMed ID: 19187995
[TBL] [Abstract][Full Text] [Related]
13. Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.
Zago M; De Lorentiis A; Carminati D; Comaschi L; Giraffa G
J Dairy Res; 2006 May; 73(2):146-53. PubMed ID: 16412257
[TBL] [Abstract][Full Text] [Related]
14. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney PL; Faccia M; Gobbetti M
Int J Food Microbiol; 2007 Nov; 119(3):182-91. PubMed ID: 17884215
[TBL] [Abstract][Full Text] [Related]
15. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
Licitra G; Ogier JC; Parayre S; Pediliggieri C; Carnemolla TM; Falentin H; Madec MN; Carpino S; Lortal S
Appl Environ Microbiol; 2007 Nov; 73(21):6980-7. PubMed ID: 17720831
[TBL] [Abstract][Full Text] [Related]
16. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
Serhan M; Cailliez-Grimal C; Borges F; Revol-Junelles AM; Hosri C; Fanni J
Food Microbiol; 2009 Sep; 26(6):645-52. PubMed ID: 19527841
[TBL] [Abstract][Full Text] [Related]
17. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
Pogačić T; Mancini A; Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis.
Zago M; Bardelli T; Rossetti L; Nazzicari N; Carminati D; Galli A; Giraffa G
Food Microbiol; 2021 Feb; 93():103613. PubMed ID: 32912585
[TBL] [Abstract][Full Text] [Related]
19. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
Dolci P; Alessandria V; Zeppa G; Rantsiou K; Cocolin L
Food Microbiol; 2008 Apr; 25(2):392-9. PubMed ID: 18206782
[TBL] [Abstract][Full Text] [Related]
20. Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese.
Miragoli F; Patrone V; Romaniello F; Rebecchi A; Callegari ML
Food Microbiol; 2020 Aug; 89():103457. PubMed ID: 32139001
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]