179 related articles for article (PubMed ID: 29163411)
1. Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing.
Marino M; Innocente N; Maifreni M; Mounier J; Cobo-Díaz JF; Coton E; Carraro L; Cardazzo B
Front Microbiol; 2017; 8():2119. PubMed ID: 29163411
[TBL] [Abstract][Full Text] [Related]
2. Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts.
Haastrup MK; Johansen P; Malskær AH; Castro-Mejía JL; Kot W; Krych L; Arneborg N; Jespersen L
Int J Food Microbiol; 2018 Nov; 285():173-187. PubMed ID: 30176565
[TBL] [Abstract][Full Text] [Related]
3. Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines.
Glass KA; Lim JY; Singer QL
J Food Prot; 2024 Jan; 87(1):100191. PubMed ID: 37949411
[TBL] [Abstract][Full Text] [Related]
4. In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.
Settanni L; Busetta G; Puccio V; Licitra G; Franciosi E; Botta L; Di Gerlando R; Todaro M; Gaglio R
Appl Environ Microbiol; 2021 Nov; 87(23):e0152421. PubMed ID: 34550766
[TBL] [Abstract][Full Text] [Related]
5. Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques.
Ryssel M; Johansen P; Al-Soud WA; Sørensen S; Arneborg N; Jespersen L
Int J Food Microbiol; 2015 Dec; 215():124-30. PubMed ID: 26432602
[TBL] [Abstract][Full Text] [Related]
6. Microbial Diversity in Deep-Subsurface Hot Brines of Northwest Poland: from Community Structure to Isolate Characteristics.
Kalwasińska A; Krawiec A; Deja-Sikora E; Gołębiewski M; Kosobucki P; Swiontek Brzezinska M; Walczak M
Appl Environ Microbiol; 2020 May; 86(10):. PubMed ID: 32198175
[TBL] [Abstract][Full Text] [Related]
7. Decarboxylase activity of the non-starter lactic acid bacterium
Decadt H; Vermote L; Díaz-Muñoz C; Weckx S; De Vuyst L
Appl Environ Microbiol; 2024 Feb; 90(2):e0165523. PubMed ID: 38231565
[TBL] [Abstract][Full Text] [Related]
8. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines.
Ingham SC; Su YC; Spangenberg DS
Int J Food Microbiol; 2000 Oct; 61(1):73-9. PubMed ID: 11028961
[TBL] [Abstract][Full Text] [Related]
9. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese.
Al-Nabulsi AA; Osaili TM; AbuNaser RA; Olaimat AN; Ayyash M; Al-Holy MA; Kadora KM; Holley RA
J Dairy Sci; 2020 Aug; 103(8):6869-6881. PubMed ID: 32505390
[TBL] [Abstract][Full Text] [Related]
10. Distinctive microbial communities in subzero hypersaline brines from Arctic coastal sea ice and rarely sampled cryopegs.
Cooper ZS; Rapp JZ; Carpenter SD; Iwahana G; Eicken H; Deming JW
FEMS Microbiol Ecol; 2019 Dec; 95(12):. PubMed ID: 31626297
[TBL] [Abstract][Full Text] [Related]
11. Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing.
Castellanos-Rozo J; Pérez Pulido R; Grande MJ; Lucas R; Gálvez A
Microorganisms; 2020 Feb; 8(2):. PubMed ID: 32041151
[TBL] [Abstract][Full Text] [Related]
12. Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.
Unno R; Suzuki T; Osaki Y; Matsutani M; Ishikawa M
Microbiol Spectr; 2022 Dec; 10(6):e0289422. PubMed ID: 36354338
[TBL] [Abstract][Full Text] [Related]
13. The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese.
Ritschard JS; Amato L; Kumar Y; Müller B; Meile L; Schuppler M
AIMS Microbiol; 2018; 4(4):622-641. PubMed ID: 31294238
[TBL] [Abstract][Full Text] [Related]
14. Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.
Falardeau J; Yildiz E; Yan Y; Castellarin SD; Wang S
Appl Environ Microbiol; 2023 Apr; 89(4):e0200422. PubMed ID: 36975809
[TBL] [Abstract][Full Text] [Related]
15. Comparison of Artemia-bacteria associations in brines, laboratory cultures and the gut environment: a study based on Chilean hypersaline environments.
Quiroz M; Triadó-Margarit X; Casamayor EO; Gajardo G
Extremophiles; 2015 Jan; 19(1):135-47. PubMed ID: 25239570
[TBL] [Abstract][Full Text] [Related]
16. Acidification of Model Cheese Brines To Control Listeria monocytogenes.
Brown SRB; Millán-Borrero NC; Carbonella JC; Micheletti AJP; D'Amico DJ
J Food Prot; 2018 Jan; 81(1):79-83. PubMed ID: 29271687
[TBL] [Abstract][Full Text] [Related]
17. Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing.
Demirci T
Food Sci Anim Resour; 2024 Mar; 44(2):390-407. PubMed ID: 38764510
[TBL] [Abstract][Full Text] [Related]
18. Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.
Schirmer BC; Heir E; Lindstedt BA; Møretrø T; Langsrud S
J Dairy Res; 2014 Feb; 81(1):113-9. PubMed ID: 24433588
[TBL] [Abstract][Full Text] [Related]
19. Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening.
Ertekin M; Uğurlu Ö; Salum P; Erbay Z
J Food Sci; 2023 Apr; 88(4):1445-1465. PubMed ID: 36877142
[TBL] [Abstract][Full Text] [Related]
20. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
Li J; Zheng Y; Xu H; Xi X; Hou Q; Feng S; Wuri L; Bian Y; Yu Z; Kwok LY; Sun Z; Sun T
BMC Microbiol; 2017 Jan; 17(1):13. PubMed ID: 28068902
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
