153 related articles for article (PubMed ID: 34194413)
1. Massive Survey on Bacterial-Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production.
Mancini A; Rodriguez MC; Zago M; Cologna N; Goss A; Carafa I; Tuohy K; Merz A; Franciosi E
Front Microbiol; 2021; 12():678012. PubMed ID: 34194413
[TBL] [Abstract][Full Text] [Related]
2. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.
Zago M; Bonvini B; Rossetti L; Meucci A; Giraffa G; Carminati D
J Dairy Res; 2015 May; 82(2):242-7. PubMed ID: 25827218
[TBL] [Abstract][Full Text] [Related]
3. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
Gatti M; Lazzi C; Rossetti L; Mucchetti G; Neviani E
J Appl Microbiol; 2003; 95(3):463-70. PubMed ID: 12911693
[TBL] [Abstract][Full Text] [Related]
4. Biodiversity of lactococcal bacteriophages isolated from 3 Gouda-type cheese-producing plants.
Murphy J; Royer B; Mahony J; Hoyles L; Heller K; Neve H; Bonestroo M; Nauta A; van Sinderen D
J Dairy Sci; 2013 Aug; 96(8):4945-57. PubMed ID: 23769356
[TBL] [Abstract][Full Text] [Related]
5. Microbial composition and viability of natural whey starters used in PDO Comté cheese-making.
Lutin J; Dufrene F; Guyot P; Palme R; Achilleos C; Bouton Y; Buchin S
Food Microbiol; 2024 Aug; 121():104521. PubMed ID: 38637083
[TBL] [Abstract][Full Text] [Related]
6. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
7. Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.
Gatti M; Trivisano C; Fabrizi E; Neviani E; Gardini F
Appl Environ Microbiol; 2004 Jan; 70(1):182-90. PubMed ID: 14711641
[TBL] [Abstract][Full Text] [Related]
8. Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese.
Bertani G; Levante A; Lazzi C; Bottari B; Gatti M; Neviani E
Food Res Int; 2020 Mar; 129():108860. PubMed ID: 32036924
[TBL] [Abstract][Full Text] [Related]
9. Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese.
Miragoli F; Patrone V; Romaniello F; Rebecchi A; Callegari ML
Food Microbiol; 2020 Aug; 89():103457. PubMed ID: 32139001
[TBL] [Abstract][Full Text] [Related]
10. Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process.
Mahony J; Moscarelli A; Kelleher P; Lugli GA; Ventura M; Settanni L; van Sinderen D
Viruses; 2017 Mar; 9(3):. PubMed ID: 28300778
[TBL] [Abstract][Full Text] [Related]
11. Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
Andrighetto C; Marcazzan G; Lombardi A
Lett Appl Microbiol; 2004; 38(5):400-5. PubMed ID: 15059211
[TBL] [Abstract][Full Text] [Related]
12. Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait.
Sola L; Quadu E; Bortolazzo E; Bertoldi L; Randazzo CL; Pizzamiglio V; Solieri L
Sci Rep; 2022 Oct; 12(1):17322. PubMed ID: 36243881
[TBL] [Abstract][Full Text] [Related]
13. Metagenomic Analysis of Dairy Bacteriophages: Extraction Method and Pilot Study on Whey Samples Derived from Using Undefined and Defined Mesophilic Starter Cultures.
Muhammed MK; Kot W; Neve H; Mahony J; Castro-Mejía JL; Krych L; Hansen LH; Nielsen DS; Sørensen SJ; Heller KJ; van Sinderen D; Vogensen FK
Appl Environ Microbiol; 2017 Oct; 83(19):. PubMed ID: 28754704
[TBL] [Abstract][Full Text] [Related]
14. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
Santarelli M; Gatti M; Lazzi C; Bernini V; Zapparoli GA; Neviani E
J Dairy Sci; 2008 Mar; 91(3):883-91. PubMed ID: 18292243
[TBL] [Abstract][Full Text] [Related]
15. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
Bottari B; Agrimonti C; Gatti M; Neviani E; Marmiroli N
Int J Food Microbiol; 2013 Jan; 160(3):290-7. PubMed ID: 23290237
[TBL] [Abstract][Full Text] [Related]
16. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
[TBL] [Abstract][Full Text] [Related]
17. Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics.
Gatti M; Contarini G; Neviani E
Appl Environ Microbiol; 1999 Apr; 65(4):1450-4. PubMed ID: 10103235
[TBL] [Abstract][Full Text] [Related]
18. Detection and identification of Lactobacillus helveticus bacteriophages by PCR.
Zago M; Rossetti L; Reinheimer J; Carminati D; Giraffa G
J Dairy Res; 2008 May; 75(2):196-201. PubMed ID: 18474137
[TBL] [Abstract][Full Text] [Related]
19. Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity.
Morandi S; Cremonesi P; Arioli S; Stocco G; Silvetti T; Biscarini F; Castiglioni B; Greco Ç; D'Ascanio V; Mora D; Brasca M
J Dairy Sci; 2022 Aug; 105(8):6513-6526. PubMed ID: 35840409
[TBL] [Abstract][Full Text] [Related]
20. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
Gatti M; Bottari B; Lazzi C; Neviani E; Mucchetti G
J Dairy Sci; 2014 Feb; 97(2):573-91. PubMed ID: 24290824
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]