Related references
Note: Only part of the references are listed.Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples
Katja Mertens et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples
Christine Achilleos et al.
FOOD MICROBIOLOGY (2013)
Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening
Emilie Desfosses-Foucault et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Dynamic Analysis of the Lactococcus lactis Transcriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses
Marina Cretenet et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
A review of the molecular approaches to investigate the diversity and activity of cheese microbiota
Bassirou Ndoye et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Comparative transcriptome analysis of Lactococcus lactis subsp cremoris strains under conditions simulating Cheddar cheese manufacture
Amel Taibi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese
P. Dolci et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium
Erasmo Neviani et al.
FOOD MICROBIOLOGY (2009)
Culture-independent methods for identifying microbial communities in cheese
Jean-Luc Jany et al.
FOOD MICROBIOLOGY (2008)
Microflora of Feta cheese from four Greek manufacturers
Kalliopi Rantsiou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis
V. M. Ulve et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Carbohydrate starvation causes a metabolically active but nonculturable state in Lactococcus lactis
Balasubramanian Ganesan et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE
Ana Belen Florez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
PCR-DGGE fingerprinting: novel strategies for detection of microbes in food
D Ercolini
JOURNAL OF MICROBIOLOGICAL METHODS (2004)
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
R Temmerman et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese
MG Fortina et al.
FOOD MICROBIOLOGY (2003)
Analysis, characterization, and loci of the tuf genes in Lactobacillus and Bifidobacterium species and their direct application for species identification
M Ventura et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages
L Cocolin et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
Recent advances in cheese microbiology
TP Beresford et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Evidence for horizontal gene transfer in evolution of elongation factor Tu in enterococci
DB Ke et al.
JOURNAL OF BACTERIOLOGY (2000)