442 related articles for article (PubMed ID: 32684468)
21. 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]
22. Microbial safety status of Serro artisanal cheese produced in Brazil.
Andretta M; Almeida TT; Ferreira LR; Carvalho AF; Yamatogi RS; Nero LA
J Dairy Sci; 2019 Dec; 102(12):10790-10798. PubMed ID: 31563304
[TBL] [Abstract][Full Text] [Related]
23. Microbial shifts through the ripening of the "Entre Serras" Minas artisanal cheese monitored by high-throughput sequencing.
Camargo AC; Costa EA; Fusieger A; Freitas R; Nero LA; Carvalho AF
Food Res Int; 2021 Jan; 139():109803. PubMed ID: 33509447
[TBL] [Abstract][Full Text] [Related]
24. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria.
Meng Z; Zhang L; Xin L; Lin K; Yi H; Han X
J Dairy Sci; 2018 Apr; 101(4):2887-2896. PubMed ID: 29428745
[TBL] [Abstract][Full Text] [Related]
25. Distribution of antimicrobial-resistant lactic acid bacteria in natural cheese in Japan.
Ishihara K; Nakajima K; Kishimoto S; Atarashi F; Muramatsu Y; Hotta A; Ishii S; Takeda Y; Kikuchi M; Tamura Y
Microbiol Immunol; 2013 Oct; 57(10):684-91. PubMed ID: 23930694
[TBL] [Abstract][Full Text] [Related]
26. Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.
Fortina MG; Ricci G; Foschino R; Picozzi C; Dolci P; Zeppa G; Cocolin L; Manachini PL
J Appl Microbiol; 2007 Aug; 103(2):445-53. PubMed ID: 17650205
[TBL] [Abstract][Full Text] [Related]
27. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.
Galinari É; da Nóbrega JE; de Andrade NJ; de Luces Fortes Ferreira CL
Braz J Microbiol; 2014; 45(2):713-20. PubMed ID: 25242963
[TBL] [Abstract][Full Text] [Related]
28. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
Samelis J; Kakouri A; Pappa EC; Matijasić BB; Georgalaki MD; Tsakalidou E; Rogelj A
J Food Prot; 2010 Jul; 73(7):1294-303. PubMed ID: 20615342
[TBL] [Abstract][Full Text] [Related]
29. Molecular screening of beneficial and safety determinants from bacteriocinogenic lactic acid bacteria isolated from Brazilian artisanal calabresa.
de Castilho NPA; Nero LA; Todorov SD
Lett Appl Microbiol; 2019 Sep; 69(3):204-211. PubMed ID: 31250457
[TBL] [Abstract][Full Text] [Related]
30. Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese.
Aragon-Alegro LC; Lima EMF; Palcich G; Nunes TP; de Souza KLO; Martins CG; Noda PK; Destro MT; Pinto UM
Braz J Microbiol; 2021 Jun; 52(2):847-858. PubMed ID: 33462722
[TBL] [Abstract][Full Text] [Related]
31. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.
de Carvalho RJ; de Souza GT; Honório VG; de Sousa JP; da Conceição ML; Maganani M; de Souza EL
Food Microbiol; 2015 Dec; 52():59-65. PubMed ID: 26338117
[TBL] [Abstract][Full Text] [Related]
32. Occurrence of foodborne pathogens and characterization of Staphylococcus aureus in cheese produced on farm-dairies.
Rosengren A; Fabricius A; Guss B; Sylvén S; Lindqvist R
Int J Food Microbiol; 2010 Dec; 144(2):263-9. PubMed ID: 21035884
[TBL] [Abstract][Full Text] [Related]
33. Genomic characterization of Staphylococcus aureus from Canastra Minas Artisanal Cheeses.
Pineda APA; Cueva CLR; Chacón RD; Ramírez M; de Almeida OGG; de Oliveira DP; Franco BDGM; Lacorte G; Landgraf M; Silva NCC; Pinto UM
Braz J Microbiol; 2023 Sep; 54(3):2103-2116. PubMed ID: 37594655
[TBL] [Abstract][Full Text] [Related]
34. Virulence profile and genetic variability of Staphylococcus aureus isolated from artisanal cheese.
Ferreira MA; Bernardo LG; Neves LS; Campos MRH; Lamaro-Cardoso J; André MCP
J Dairy Sci; 2016 Nov; 99(11):8589-8597. PubMed ID: 27544854
[TBL] [Abstract][Full Text] [Related]
35. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
Ferrari Ida S; de Souza JV; Ramos CL; da Costa MM; Schwan RF; Dias FS
Food Microbiol; 2016 Dec; 60():29-38. PubMed ID: 27554143
[TBL] [Abstract][Full Text] [Related]
36. Short communication: Characterization of Staphylococcus aureus isolated along the raw milk cheese production process in artisan dairies in Italy.
Johler S; Macori G; Bellio A; Acutis PL; Gallina S; Decastelli L
J Dairy Sci; 2018 Apr; 101(4):2915-2920. PubMed ID: 29397175
[TBL] [Abstract][Full Text] [Related]
37. Minas Artisanal Cheese As Potential Source of Multidrug-Resistant
Dos Santos RA; Araújo GB; Correia EF; Costa Sobrinho PS
Foodborne Pathog Dis; 2022 May; 19(5):316-323. PubMed ID: 35263183
[TBL] [Abstract][Full Text] [Related]
38. Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review.
Trejo-González L; Gutiérrez-Carrillo AE; Rodríguez-Hernández AI; Del Rocío López-Cuellar M; Chavarría-Hernández N
Probiotics Antimicrob Proteins; 2022 Apr; 14(2):238-251. PubMed ID: 34342858
[TBL] [Abstract][Full Text] [Related]
39. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties.
Terzić-Vidojević A; Veljović K; Tolinački M; Živković M; Lukić J; Lozo J; Fira Đ; Jovčić B; Strahinić I; Begović J; Popović N; Miljković M; Kojić M; Topisirović L; Golić N
Food Res Int; 2020 Oct; 136():109494. PubMed ID: 32846575
[TBL] [Abstract][Full Text] [Related]
40. Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests.
Gérard A; El-Hajjaji S; Van Coillie E; Bentaïb A; Daube G; Sindic M
Food Microbiol; 2020 Dec; 92():103582. PubMed ID: 32950166
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
