454 related articles for article (PubMed ID: 32684468)
1. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis.
Margalho LP; Feliciano MD; Silva CE; Abreu JS; Piran MVF; Sant'Ana AS
J Dairy Sci; 2020 Sep; 103(9):7908-7926. PubMed ID: 32684468
[TBL] [Abstract][Full Text] [Related]
2. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses.
Margalho LP; Kamimura BA; Brexó RP; Alvarenga VO; Cebeci AS; Janssen PWM; Dijkstra A; Starrenburg MJC; Sheombarsing RS; Cruz AG; Alkema W; Bachmann H; Sant'Ana AS
Food Microbiol; 2021 Dec; 100():103872. PubMed ID: 34416969
[TBL] [Abstract][Full Text] [Related]
3. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
Campagnollo FB; Margalho LP; Kamimura BA; Feliciano MD; Freire L; Lopes LS; Alvarenga VO; Cadavez VAP; Gonzales-Barron U; Schaffner DW; Sant'Ana AS
Food Microbiol; 2018 Aug; 73():288-297. PubMed ID: 29526214
[TBL] [Abstract][Full Text] [Related]
4. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles.
Margalho LP; Graça JS; Kamimura BA; Lee SHI; Canales HDS; Chincha AIA; Caturla MYR; Brexó RP; Crucello A; Alvarenga VO; Cruz AG; Oliveira CAF; Sant'Ana AS
Food Microbiol; 2024 Aug; 121():104531. PubMed ID: 38637091
[TBL] [Abstract][Full Text] [Related]
5. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil.
Castro RD; Pedroso SHSP; Sandes SHC; Silva GO; Luiz KCM; Dias RS; Filho RAT; Figueiredo HCP; Santos SG; Nunes AC; Souza MR
J Dairy Sci; 2020 Mar; 103(3):2098-2110. PubMed ID: 31980224
[TBL] [Abstract][Full Text] [Related]
6. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
Perin LM; Savo Sardaro ML; Nero LA; Neviani E; Gatti M
Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
[TBL] [Abstract][Full Text] [Related]
7. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
Margalho LP; Jorge GP; Noleto DAP; Silva CE; Abreu JS; Piran MVF; Brocchi M; Sant'Ana AS
Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234
[TBL] [Abstract][Full Text] [Related]
8. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.
Ribeiro SC; Coelho MC; Todorov SD; Franco BD; Dapkevicius ML; Silva CC
J Appl Microbiol; 2014 Mar; 116(3):573-85. PubMed ID: 24206097
[TBL] [Abstract][Full Text] [Related]
9. Potential of lactic acid bacteria from Pico cheese for starter culture development.
Câmara SP; Dapkevicius A; Riquelme C; Elias RB; Silva C; Malcata FX; Dapkevicius M
Food Sci Technol Int; 2019 Jun; 25(4):303-317. PubMed ID: 30646760
[TBL] [Abstract][Full Text] [Related]
10. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
Castro RD; Oliveira LG; Sant'Anna FM; Luiz LMP; Sandes SHC; Silva CIF; Silva AM; Nunes AC; Penna CFAM; Souza MR
J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
[TBL] [Abstract][Full Text] [Related]
11. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
Domingos-Lopes MFP; Stanton C; Ross PR; Dapkevicius MLE; Silva CCG
Food Microbiol; 2017 May; 63():178-190. PubMed ID: 28040167
[TBL] [Abstract][Full Text] [Related]
12. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.
Gonzales-Barron U; Campagnollo FB; Schaffner DW; Sant'Ana AS; Cadavez VAP
Food Microbiol; 2020 Oct; 91():103545. PubMed ID: 32539971
[TBL] [Abstract][Full Text] [Related]
13. Microbiological quality and safety of Brazilian artisanal cheeses.
Camargo AC; de Araújo JPA; Fusieger A; de Carvalho AF; Nero LA
Braz J Microbiol; 2021 Mar; 52(1):393-409. PubMed ID: 33394458
[TBL] [Abstract][Full Text] [Related]
14. Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile.
Aguiar RAC; Ferreira FA; Rubio Cieza MY; Silva NCC; Miotto M; Carvalho MM; Bazzo BR; Botelho LAB; Dias RS; De Dea Lindner J
J Food Prot; 2024 Jun; 87(6):100285. PubMed ID: 38697483
[TBL] [Abstract][Full Text] [Related]
15. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria.
Coelho MC; Silva CC; Ribeiro SC; Dapkevicius ML; Rosa HJ
Int J Food Microbiol; 2014 Nov; 191():53-9. PubMed ID: 25222327
[TBL] [Abstract][Full Text] [Related]
16. Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese.
Martins JM; Galinari É; Pimentel-Filho NJ; Ribeiro JI; Furtado MM; Ferreira CL
Braz J Microbiol; 2015 Mar; 46(1):219-30. PubMed ID: 26221111
[TBL] [Abstract][Full Text] [Related]
17. Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time.
Sant'Anna FM; Wetzels SU; Cicco SHS; Figueiredo RC; Sales GA; Figueiredo NC; Nunes CA; Schmitz-Esser S; Mann E; Wagner M; Souza MR
Food Microbiol; 2019 Sep; 82():349-362. PubMed ID: 31027793
[TBL] [Abstract][Full Text] [Related]
18. S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants.
Chajęcka-Wierzchowska W; Zadernowska A; Gajewska J
Int J Food Microbiol; 2019 Apr; 294():55-59. PubMed ID: 30771666
[TBL] [Abstract][Full Text] [Related]
19. The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface-ripened soft and semisoft cheeses.
Falardeau J; Trmčić A; Wang S
Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):4019-4048. PubMed ID: 34057273
[TBL] [Abstract][Full Text] [Related]
20. Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses.
Suárez N; Weckx S; Minahk C; Hebert EM; Saavedra L
Int J Food Microbiol; 2020 Dec; 335():108894. PubMed ID: 33032033
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
