144 related articles for article (PubMed ID: 37567629)
21. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.
Settanni L; Di Grigoli A; Tornambé G; Bellina V; Francesca N; Moschetti G; Bonanno A
Int J Food Microbiol; 2012 Apr; 155(1-2):73-81. PubMed ID: 22336514
[TBL] [Abstract][Full Text] [Related]
22. Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production.
Scatassa ML; Cardamone C; Miraglia V; Lazzara F; Fiorenza G; Macaluso G; Arcuri L; Settanni L; Mancuso I
Ital J Food Saf; 2015 Feb; 4(1):4509. PubMed ID: 27800376
[TBL] [Abstract][Full Text] [Related]
23. Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility.
Falardeau J; Keeney K; Trmčić A; Kitts D; Wang S
Food Microbiol; 2019 Oct; 83():48-58. PubMed ID: 31202418
[TBL] [Abstract][Full Text] [Related]
24. Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
Van Hoorde K; Heyndrickx M; Vandamme P; Huys G
Food Microbiol; 2010 May; 27(3):425-33. PubMed ID: 20227609
[TBL] [Abstract][Full Text] [Related]
25. Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese.
Busetta G; Garofalo G; Barbera M; Di Trana A; Claps S; Lovallo C; Franciosi E; Gaglio R; Settanni L
Food Res Int; 2023 Jul; 169():112926. PubMed ID: 37254352
[TBL] [Abstract][Full Text] [Related]
26. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
Licitra G; Ogier JC; Parayre S; Pediliggieri C; Carnemolla TM; Falentin H; Madec MN; Carpino S; Lortal S
Appl Environ Microbiol; 2007 Nov; 73(21):6980-7. PubMed ID: 17720831
[TBL] [Abstract][Full Text] [Related]
27. Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process.
Lecaudé C; Orieux N; Chuzeville S; Bertry A; Coissac E; Boyer F; Bonin A; Colomb-Boeckler N; Mathieu B; Recour M; Vindret J; Pignol C; Romand S; Petite C; Taberlet P; Charles C; Bel N; Hauwuy A
Int J Food Microbiol; 2024 Jun; 418():110712. PubMed ID: 38723541
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
30. Short communication: characterization of microflora in Mexican Chihuahua cheese.
Renye JA; Somkuti GA; Van Hekken DL; Guerrero Prieto VM
J Dairy Sci; 2011 Jul; 94(7):3311-5. PubMed ID: 21700016
[TBL] [Abstract][Full Text] [Related]
31. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.
Kamimura BA; De Filippis F; Sant'Ana AS; Ercolini D
Food Microbiol; 2019 Jun; 80():40-49. PubMed ID: 30704595
[TBL] [Abstract][Full Text] [Related]
32. Highlighting the microbial diversity of 12 French cheese varieties.
Dugat-Bony E; Garnier L; Denonfoux J; Ferreira S; Sarthou AS; Bonnarme P; Irlinger F
Int J Food Microbiol; 2016 Dec; 238():265-273. PubMed ID: 27710867
[TBL] [Abstract][Full Text] [Related]
33. Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing.
Salazar JK; Carstens CK; Ramachandran P; Shazer AG; Narula SS; Reed E; Ottesen A; Schill KM
BMC Microbiol; 2018 Nov; 18(1):189. PubMed ID: 30453904
[TBL] [Abstract][Full Text] [Related]
34. Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.
Giello M; La Storia A; Masucci F; Di Francia A; Ercolini D; Villani F
Food Microbiol; 2017 May; 63():170-177. PubMed ID: 28040166
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 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]
37. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
Di Grigoli A; Francesca N; Gaglio R; Guarrasi V; Moschetti M; Scatassa ML; Settanni L; Bonanno A
Food Microbiol; 2015 Apr; 46():81-91. PubMed ID: 25475270
[TBL] [Abstract][Full Text] [Related]
38. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses.
Jin H; Mo L; Pan L; Hou Q; Li C; Darima I; Yu J
J Dairy Sci; 2018 Aug; 101(8):6885-6896. PubMed ID: 29753477
[TBL] [Abstract][Full Text] [Related]
39. Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.
Falardeau J; Yildiz E; Yan Y; Castellarin SD; Wang S
Appl Environ Microbiol; 2023 Apr; 89(4):e0200422. PubMed ID: 36975809
[TBL] [Abstract][Full Text] [Related]
40. Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging.
Choi J; In Lee S; Rackerby B; Frojen R; Goddik L; Ha SD; Park SH
Appl Microbiol Biotechnol; 2020 Jul; 104(14):6249-6260. PubMed ID: 32451588
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]