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Journal Abstract Search

367 related items for PubMed ID: 32303552

  • 1. 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 02; 86(12):. PubMed ID: 32303552
    [Abstract] [Full Text] [Related]

  • 2. Phylotype-Level Profiling of Lactobacilli in Highly Complex Environments by Means of an Internal Transcribed Spacer-Based Metagenomic Approach.
    Milani C, Duranti S, Mangifesta M, Lugli GA, Turroni F, Mancabelli L, Viappiani A, Anzalone R, Alessandri G, Ossiprandi MC, van Sinderen D, Ventura M.
    Appl Environ Microbiol; 2018 Jul 15; 84(14):. PubMed ID: 29728382
    [Abstract] [Full Text] [Related]

  • 3. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 6. 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 15; 97(10):6046-56. PubMed ID: 25064656
    [Abstract] [Full Text] [Related]

  • 7. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
    Dasen A, Berthier F, Grappin R, Williams AG, Banks J.
    J Appl Microbiol; 2003 Oct 15; 94(4):595-607. PubMed ID: 12631195
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  • 8. Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk.
    Milani C, Alessandri G, Mancabelli L, Lugli GA, Longhi G, Anzalone R, Viappiani A, Duranti S, Turroni F, Ossiprandi MC, van Sinderen D, Ventura M.
    Microorganisms; 2019 Nov 21; 7(12):. PubMed ID: 31766566
    [Abstract] [Full Text] [Related]

  • 9. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct 21; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 10. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
    Alessandria V, Ferrocino I, De Filippis F, Fontana M, Rantsiou K, Ercolini D, Cocolin L.
    Appl Environ Microbiol; 2016 Jul 01; 82(13):3988-3995. PubMed ID: 27107125
    [Abstract] [Full Text] [Related]

  • 11. 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 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

  • 12. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
    Masoud W, Vogensen FK, Lillevang S, Abu Al-Soud W, Sørensen SJ, Jakobsen M.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):192-202. PubMed ID: 22154239
    [Abstract] [Full Text] [Related]

  • 13. Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.
    Gori K, Ryssel M, Arneborg N, Jespersen L.
    Microb Ecol; 2013 Apr 01; 65(3):602-15. PubMed ID: 23224222
    [Abstract] [Full Text] [Related]

  • 14. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 01; 94(10):4766-76. PubMed ID: 21943728
    [Abstract] [Full Text] [Related]

  • 15. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
    Coda R, Brechany E, De Angelis M, De Candia S, Di Cagno R, Gobbetti M.
    J Dairy Sci; 2006 Nov 01; 89(11):4126-43. PubMed ID: 17032999
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains.
    Caro I, Mateo J, Sandoval MH, Soto S, García-Armesto MR, Castro JM.
    J Dairy Sci; 2013 Jun 01; 96(6):3461-70. PubMed ID: 23548294
    [Abstract] [Full Text] [Related]

  • 17. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 01; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 18. Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.
    Marino M, Dubsky de Wittenau G, Saccà E, Cattonaro F, Spadotto A, Innocente N, Radovic S, Piasentier E, Marroni F.
    Food Microbiol; 2019 Jun 01; 79():123-131. PubMed ID: 30621867
    [Abstract] [Full Text] [Related]

  • 19. Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach.
    Salamandane A, Leech J, Almeida R, Silva C, Crispie F, Cotter PD, Malfeito-Ferreira M, Brito L.
    Food Res Int; 2024 Aug 01; 189():114556. PubMed ID: 38876593
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 83():48-58. PubMed ID: 31202418
    [Abstract] [Full Text] [Related]

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