249 related articles for article (PubMed ID: 19361876)
1. Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.
Lortal S; Di Blasi A; Madec MN; Pediliggieri C; Tuminello L; Tanguy G; Fauquant J; Lecuona Y; Campo P; Carpino S; Licitra G
Int J Food Microbiol; 2009 Jun; 132(1):1-8. PubMed ID: 19361876
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
Carpino S; Randazzo CL; Pino A; Russo N; Rapisarda T; Belvedere G; Caggia C
Food Microbiol; 2017 Feb; 61():126-135. PubMed ID: 27697162
[TBL] [Abstract][Full Text] [Related]
4. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
Colombo F; Borgo F; Fortina MG
J Basic Microbiol; 2009 Dec; 49(6):521-30. PubMed ID: 19810037
[TBL] [Abstract][Full Text] [Related]
5. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
Didienne R; Defargues C; Callon C; Meylheuc T; Hulin S; Montel MC
Int J Food Microbiol; 2012 May; 156(2):91-101. PubMed ID: 22483401
[TBL] [Abstract][Full Text] [Related]
6. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
[TBL] [Abstract][Full Text] [Related]
7. Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie.
Mariani C; Briandet R; Chamba JF; Notz E; Carnet-Pantiez A; Eyoug RN; Oulahal N
J Dairy Sci; 2007 Apr; 90(4):1653-61. PubMed ID: 17369205
[TBL] [Abstract][Full Text] [Related]
8. Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.
Cruciata M; Gaglio R; Scatassa ML; Sala G; Cardamone C; Palmeri M; Moschetti G; La Mantia T; Settanni L
Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29180375
[TBL] [Abstract][Full Text] [Related]
9. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making.
Capri FC; Gaglio R; Botta L; Settanni L; Alduina R
Int J Food Microbiol; 2024 Jul; 419():110752. PubMed ID: 38781647
[TBL] [Abstract][Full Text] [Related]
10. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
Somers EB; Johnson ME; Wong AC
J Dairy Sci; 2001 Sep; 84(9):1926-36. PubMed ID: 11573770
[TBL] [Abstract][Full Text] [Related]
11. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
Scatassa ML; Gaglio R; Macaluso G; Francesca N; Randazzo W; Cardamone C; Di Grigoli A; Moschetti G; Settanni L
Food Microbiol; 2015 Dec; 52():31-41. PubMed ID: 26338114
[TBL] [Abstract][Full Text] [Related]
12. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods.
Dolci P; Barmaz A; Zenato S; Pramotton R; Alessandria V; Cocolin L; Rantsiou K; Ambrosoli R
J Appl Microbiol; 2009 Jan; 106(1):278-87. PubMed ID: 19054234
[TBL] [Abstract][Full Text] [Related]
13. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
Dolci P; Alessandria V; Rantsiou K; Rolle L; Zeppa G; Cocolin L
Int J Food Microbiol; 2008 Mar; 122(3):302-11. PubMed ID: 18272246
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Modelling the competitive growth between Listeria monocytogenes and biofilm microflora of smear cheese wooden shelves.
Guillier L; Stahl V; Hezard B; Notz E; Briandet R
Int J Food Microbiol; 2008 Nov; 128(1):51-7. PubMed ID: 18778863
[TBL] [Abstract][Full Text] [Related]
17. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
Devirgiliis C; Caravelli A; Coppola D; Barile S; Perozzi G
Int J Food Microbiol; 2008 Dec; 128(2):378-84. PubMed ID: 18990462
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
Marino M; Maifreni M; Bartolomeoli I; Rondinini G
J Appl Microbiol; 2008 Aug; 105(2):540-9. PubMed ID: 18397262
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]