145 related articles for article (PubMed ID: 36677358)
1. The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.
Kazou M; Gavriil A; Kalagkatsi O; Paschos T; Tsakalidou E
Microorganisms; 2022 Dec; 11(1):. PubMed ID: 36677358
[TBL] [Abstract][Full Text] [Related]
2. Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese.
Calasso M; Minervini F; De Filippis F; Ercolini D; De Angelis M; Gobbetti M
Appl Environ Microbiol; 2020 Feb; 86(5):. PubMed ID: 31862717
[TBL] [Abstract][Full Text] [Related]
3. Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti.
Rozos G; Voidarou C; Stavropoulou E; Skoufos I; Tzora A; Alexopoulos A; Bezirtzoglou E
Front Microbiol; 2018; 9():517. PubMed ID: 29623072
[TBL] [Abstract][Full Text] [Related]
4. Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese.
Karali F; Georgala A; Massouras T; Kaminarides S
J Sci Food Agric; 2013 Jun; 93(8):1845-51. PubMed ID: 23225260
[TBL] [Abstract][Full Text] [Related]
5. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
Perin LM; Dal Bello B; Belviso S; Zeppa G; Carvalho AF; Cocolin L; Nero LA
Int J Food Microbiol; 2015 Dec; 214():159-167. PubMed ID: 26310130
[TBL] [Abstract][Full Text] [Related]
6. Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding.
Michailidou S; Pavlou E; Pasentsis K; Rhoades J; Likotrafiti E; Argiriou A
Food Microbiol; 2021 Oct; 99():103836. PubMed ID: 34119120
[TBL] [Abstract][Full Text] [Related]
7. Comparative Genomics of
Kazou M; Alexandraki V; Blom J; Pot B; Tsakalidou E; Papadimitriou K
Front Microbiol; 2018; 9():1244. PubMed ID: 29942291
[No Abstract] [Full Text] [Related]
8. 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]
9. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
Gaglio R; Cruciata M; Scatassa ML; Tolone M; Mancuso I; Cardamone C; Corona O; Todaro M; Settanni L
Int J Food Microbiol; 2019 Feb; 291():91-103. PubMed ID: 30476738
[TBL] [Abstract][Full Text] [Related]
10. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
Carafa I; Stocco G; Franceschi P; Summer A; Tuohy KM; Bittante G; Franciosi E
Food Res Int; 2019 Jan; 115():209-218. PubMed ID: 30599933
[TBL] [Abstract][Full Text] [Related]
12. Whole-Genome Sequence of the Cheese Isolate Lactobacillus rennini ACA-DC 565.
Kazou M; Alexandraki V; Pot B; Tsakalidou E; Papadimitriou K
Genome Announc; 2017 Feb; 5(5):. PubMed ID: 28153908
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
Garde S; Calzada J; Sánchez C; Gaya P; Narbad A; Meijers R; Mayer MJ; Ávila M
Int J Food Microbiol; 2020 Sep; 329():108686. PubMed ID: 32516659
[TBL] [Abstract][Full Text] [Related]
15. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
[TBL] [Abstract][Full Text] [Related]
16. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
Dolci P; Alessandria V; Zeppa G; Rantsiou K; Cocolin L
Food Microbiol; 2008 Apr; 25(2):392-9. PubMed ID: 18206782
[TBL] [Abstract][Full Text] [Related]
17. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
Dolci P; Alessandria V; Rantsiou K; Rolle L; Zeppa G; Cocolin L
Int J Food Microbiol; 2008 Mar; 122(3):302-11. PubMed ID: 18272246
[TBL] [Abstract][Full Text] [Related]
18. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
[TBL] [Abstract][Full Text] [Related]
19. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.
Ruggirello M; Cocolin L; Dolci P
Food Microbiol; 2016 Oct; 59():112-8. PubMed ID: 27375251
[TBL] [Abstract][Full Text] [Related]
20. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
Hayaloglu AA; Guven M; Fox PF; McSweeney PL
J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]