212 related articles for article (PubMed ID: 31728449)
1. Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity.
Uymaz B; Akçelik N; Yüksel Z
Food Sci Anim Resour; 2019 Oct; 39(5):804-819. PubMed ID: 31728449
[TBL] [Abstract][Full Text] [Related]
2. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
Licitra G; Carpino S
Microbiol Spectr; 2014 Feb; 2(1):CM-0007-2012. PubMed ID: 26082116
[TBL] [Abstract][Full Text] [Related]
3. Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
Levante A; De Filippis F; La Storia A; Gatti M; Neviani E; Ercolini D; Lazzi C
Int J Food Microbiol; 2017 Sep; 257():276-284. PubMed ID: 28735145
[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. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
6. Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
Syst Appl Microbiol; 2013 Dec; 36(8):593-600. PubMed ID: 23791204
[TBL] [Abstract][Full Text] [Related]
7. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
Vandera E; Kakouri A; Koukkou AI; Samelis J
Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
[TBL] [Abstract][Full Text] [Related]
8. Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing.
Öztürk Hİ; Demirci T; Akın N; Oğul A
Arch Microbiol; 2022 Oct; 204(10):656. PubMed ID: 36182984
[TBL] [Abstract][Full Text] [Related]
9. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
Decadt H; Weckx S; De Vuyst L
Int J Food Microbiol; 2024 Feb; 412():110557. PubMed ID: 38237418
[TBL] [Abstract][Full Text] [Related]
10. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Gaglio R; Franciosi E; Todaro A; Guarcello R; Alfeo V; Randazzo CL; Settanni L; Todaro M
Food Res Int; 2020 Oct; 136():109335. PubMed ID: 32846533
[TBL] [Abstract][Full Text] [Related]
11. Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
Solieri L; Bianchi A; Giudici P
Syst Appl Microbiol; 2012 Jun; 35(4):270-7. PubMed ID: 22626626
[TBL] [Abstract][Full Text] [Related]
12. Microbial communities involved in Kaşar cheese ripening.
Aydemir O; Harth H; Weckx S; Dervişoğlu M; De Vuyst L
Food Microbiol; 2015 Apr; 46():587-595. PubMed ID: 25475332
[TBL] [Abstract][Full Text] [Related]
13. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
[TBL] [Abstract][Full Text] [Related]
14. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
Østlie HM; Eliassen L; Florvaag A; Skeie S
Int J Food Microbiol; 2004 Aug; 94(3):287-99. PubMed ID: 15246240
[TBL] [Abstract][Full Text] [Related]
15. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period.
Çetin B; Usal M; Aloğlu HŞ; Busch A; Dertli E; Abdulmawjood A
Folia Microbiol (Praha); 2024 Feb; ():. PubMed ID: 38393577
[TBL] [Abstract][Full Text] [Related]
16. How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening.
Domingues Galli B; Nikoloudaki O; Tonini S; Helal A; Di Cagno R; Gobbetti M; Tagliazucchi D
Food Res Int; 2023 May; 167():112743. PubMed ID: 37087287
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis.
Papadakis P; Konteles S; Batrinou A; Ouzounis S; Tsironi T; Halvatsiotis P; Tsakali E; Van Impe JFM; Vougiouklaki D; Strati IF; Houhoula D
Microorganisms; 2021 Nov; 9(11):. PubMed ID: 34835502
[TBL] [Abstract][Full Text] [Related]
18. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
[TBL] [Abstract][Full Text] [Related]
19. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
Alessandria V; Ferrocino I; De Filippis F; Fontana M; Rantsiou K; Ercolini D; Cocolin L
Appl Environ Microbiol; 2016 Jul; 82(13):3988-3995. PubMed ID: 27107125
[TBL] [Abstract][Full Text] [Related]
20. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.
Decadt H; Weckx S; De Vuyst L
Front Microbiol; 2023; 14():1128394. PubMed ID: 36876114
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]