88 related articles for article (PubMed ID: 38567075)
1. Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years.
Paillet T; Lamy-Besnier Q; Figueroa C; Petit M-A; Dugat-Bony E
mSystems; 2024 Jun; ():e0020124. PubMed ID: 38860825
[TBL] [Abstract][Full Text] [Related]
2. Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community.
Cao W; Passot S; Irlinger F; Fonseca F
Foods; 2024 Jun; 13(12):. PubMed ID: 38928751
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.
Martini S; Sola L; Cattivelli A; Cristofolini M; Pizzamiglio V; Tagliazucchi D; Solieri L
Front Microbiol; 2024; 15():1342180. PubMed ID: 38567075
[TBL] [Abstract][Full Text] [Related]
5. Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides.
Tagliazucchi D; Baldaccini A; Martini S; Bianchi A; Pizzamiglio V; Solieri L
Int J Food Microbiol; 2020 Oct; 330():108688. PubMed ID: 32497940
[TBL] [Abstract][Full Text] [Related]
6. The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.
Bottari B; Levante A; Bancalari E; Sforza S; Bottesini C; Prandi B; De Filippis F; Ercolini D; Nocetti M; Gatti M
Front Microbiol; 2020; 11():581658. PubMed ID: 33133050
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.
Bove CG; De Dea Lindner J; Lazzi C; Gatti M; Neviani E
Int J Food Microbiol; 2011 Jan; 144(3):569-72. PubMed ID: 21131087
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities.
Helal A; Cattivelli A; Conte A; Tagliazucchi D
Biology (Basel); 2023 Jul; 12(7):. PubMed ID: 37508379
[TBL] [Abstract][Full Text] [Related]
11. Secrets of the cheese microbiome.
Ercolini D
Nat Food; 2020 Aug; 1(8):466-467. PubMed ID: 37128078
[No Abstract] [Full Text] [Related]
12. Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Bettera L; Levante A; Bancalari E; Bottari B; Gatti M
Front Microbiol; 2022; 13():1092224. PubMed ID: 36713157
[TBL] [Abstract][Full Text] [Related]
13. Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme.
Fontana F; Longhi G; Alessandri G; Lugli GA; Mancabelli L; Tarracchini C; Viappiani A; Anzalone R; Ventura M; Turroni F; Milani C
mSystems; 2023 Feb; 8(1):e0106822. PubMed ID: 36688869
[TBL] [Abstract][Full Text] [Related]
14. Application of 16S rRNA virtual RFLP for the discrimination of some closely taxonomic-related lactobacilli species.
Laref N; Belkheir K
J Genet Eng Biotechnol; 2022 Dec; 20(1):167. PubMed ID: 36525129
[TBL] [Abstract][Full Text] [Related]
15.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
16.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
17.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
18.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
19.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
20.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Next] [New Search]