BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 37567629)

  • 1. The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein.
    Sun L; D'Amico DJ
    Food Microbiol; 2023 Oct; 115():104319. PubMed ID: 37567629
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of microbial community assembly on new wooden vats for use in cheese production.
    Sun L; D'Amico DJ
    Food Microbiol; 2023 Feb; 109():104154. PubMed ID: 36309450
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats.
    Sun L; D'Amico DJ
    Food Microbiol; 2024 Jun; 120():104483. PubMed ID: 38431328
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.
    Gaglio R; Cruciata M; Di Gerlando R; Scatassa ML; Cardamone C; Mancuso I; Sardina MT; Moschetti G; Portolano B; Settanni L
    Appl Environ Microbiol; 2016 Jan; 82(2):585-95. PubMed ID: 26546430
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making.
    Capri FC; Gaglio R; Botta L; Settanni L; Alduina R
    Int J Food Microbiol; 2024 Jul; 419():110752. PubMed ID: 38781647
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
    Scatassa ML; Gaglio R; Macaluso G; Francesca N; Randazzo W; Cardamone C; Di Grigoli A; Moschetti G; Settanni L
    Food Microbiol; 2015 Dec; 52():31-41. PubMed ID: 26338114
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Traditional cheeses: rich and diverse microbiota with associated benefits.
    Montel MC; Buchin S; Mallet A; Delbes-Paus C; Vuitton DA; Desmasures N; Berthier F
    Int J Food Microbiol; 2014 May; 177():136-54. PubMed ID: 24642348
    [TBL] [Abstract][Full Text] [Related]  

  • 9. In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.
    Settanni L; Busetta G; Puccio V; Licitra G; Franciosi E; Botta L; Di Gerlando R; Todaro M; Gaglio R
    Appl Environ Microbiol; 2021 Nov; 87(23):e0152421. PubMed ID: 34550766
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese.
    Sun L; D'Amico DJ
    mSystems; 2021 Oct; 6(5):e0083021. PubMed ID: 34581601
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
    Li J; Zheng Y; Xu H; Xi X; Hou Q; Feng S; Wuri L; Bian Y; Yu Z; Kwok LY; Sun Z; Sun T
    BMC Microbiol; 2017 Jan; 17(1):13. PubMed ID: 28068902
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk.
    Milani C; Fontana F; Alessandri G; Mancabelli L; Lugli GA; Longhi G; Anzalone R; Viappiani A; Duranti S; Turroni F; Ossiprandi MC; van Sinderen D; Ventura M
    Appl Environ Microbiol; 2020 Jun; 86(12):. PubMed ID: 32303552
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
    Busetta G; Garofalo G; Claps S; Sardina MT; Franciosi E; Alfonzo A; Francesca N; Moschetti G; Settanni L; Gaglio R
    Int J Food Microbiol; 2024 Jan; 409():110478. PubMed ID: 37948980
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
    Didienne R; Defargues C; Callon C; Meylheuc T; Hulin S; Montel MC
    Int J Food Microbiol; 2012 May; 156(2):91-101. PubMed ID: 22483401
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms.
    Kamimura BA; Cabral L; Noronha MF; Baptista RC; Nascimento HM; Sant'Ana AS
    Food Microbiol; 2020 Aug; 89():103453. PubMed ID: 32138999
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds.
    Schornsteiner E; Mann E; Bereuter O; Wagner M; Schmitz-Esser S
    Int J Food Microbiol; 2014 Jun; 180():88-97. PubMed ID: 24794620
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.
    Cruciata M; Gaglio R; Scatassa ML; Sala G; Cardamone C; Palmeri M; Moschetti G; La Mantia T; Settanni L
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29180375
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Diversity and specificity of the bacterial community in Chinese horse milk cheese.
    Zhu L; Zeng C; Yang S; Hou Z; Wang Y; Hu X; Senoo K; Wei W
    Microbiologyopen; 2020 Aug; 9(8):e1066. PubMed ID: 32741094
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.