Related references
Note: Only part of the references are listed.Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
Cinzia Lucia Randazzo et al.
MICROORGANISMS (2021)
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese
Luigi Chessa et al.
SUSTAINABILITY (2021)
Food-derived coagulase-negativeStaphylococcusas starter cultures for fermented foods
Sojeong Heo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening
Evgenia D. Spyrelli et al.
FERMENTATION-BASEL (2020)
Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems
M. Bergamaschi et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2020)
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
Ilaria De Pasquale et al.
FOOD RESEARCH INTERNATIONAL (2019)
The X-prolyl dipeptidyl-peptidase PepX of Streptococcus thermophilus initially described as intracellular is also responsible for peptidase extracellular activity
Zeeshan Hafeez et al.
JOURNAL OF DAIRY SCIENCE (2019)
Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods
Jong-Hoon Lee et al.
BMC GENOMICS (2018)
From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
M. Bergamaschi et al.
JOURNAL OF DAIRY SCIENCE (2018)
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese
M. Faccia et al.
JOURNAL OF DAIRY SCIENCE (2018)
Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Marco Gobbetti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Microbiological quality and safety of cheeses belonging to Traditional Agri-Food Products (TAP) produced in Southern Italy
Angela Dambrosio et al.
JOURNAL OF FOOD SAFETY (2018)
Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology
Pelin Salum et al.
FOOD ANALYTICAL METHODS (2017)
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Sandra P. A. Camara et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2017)
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
Valeria Guarrasi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome
Fabio Minervini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2017)
Biofilm Formation on Stainless Steel by Streptococcus thermophilus UC8547 in Milk Environments Is Mediated by the Proteinase PrtS
D. Bassi et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2017)
Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci
Guillermo Hugo Peralta et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2016)
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant
Maria Calasso et al.
FOOD MICROBIOLOGY (2016)
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
Do-Won Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
M. Soltani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
Ilaria De Pasquale et al.
PLOS ONE (2016)
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese
Maria Calasso et al.
JOURNAL OF DAIRY SCIENCE (2015)
Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese
Ilaria De Pasquale et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
PEAR: a fast and accurate Illumina Paired-End reAd mergeR
Jiajie Zhang et al.
BIOINFORMATICS (2014)
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing
Susana Delgado et al.
FOOD MICROBIOLOGY (2013)
Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools
Lucia Aquilanti et al.
INTERNATIONAL DAIRY JOURNAL (2013)
Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening
D. K. Hickey et al.
INTERNATIONAL DAIRY JOURNAL (2013)
UPARSE: highly accurate OTU sequences from microbial amplicon reads
Robert C. Edgar
NATURE METHODS (2013)
Lactobacillus helveticus: the proteolytic system
M. W. Griffiths et al.
FRONTIERS IN MICROBIOLOGY (2013)
Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Kirsten Kastberg Møller et al.
Dairy Science & Technology (2012)
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo
Pietro Paolo Urgeghe et al.
FOOD ANALYTICAL METHODS (2012)
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese
L. Settanni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Genome Sequence of Staphylococcus equorum subsp equorum Mu2, Isolated from a French Smear-Ripened Cheese
Francoise Irlinger et al.
JOURNAL OF BACTERIOLOGY (2012)
UCHIME improves sensitivity and speed of chimera detection
Robert C. Edgar et al.
BIOINFORMATICS (2011)
Assessment of bacterial diversity in the cattle tick Rhipicephalus (Boophilus) microplus through tag-encoded pyrosequencing
Renato Andreotti et al.
BMC MICROBIOLOGY (2011)
Search and clustering orders of magnitude faster than BLAST
Robert C. Edgar
BIOINFORMATICS (2010)
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
M. J. Lerma-Garcia et al.
JOURNAL OF DAIRY SCIENCE (2010)
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
Romain Richoux et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
C. L. Randazzo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Improved group-specific PCR primers for denaturing gradient gel electrophoresis analysis of the genetic diversity of complex microbial communities
Martin Muhling et al.
ISME JOURNAL (2008)
A model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening
M. Gatti et al.
JOURNAL OF DAIRY SCIENCE (2008)
Variability of bacterial Biofilms of the Tina wood vats used in the ragusano cheese-making process
G. Licitra et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Raffaella Di Cagno et al.
JOURNAL OF DAIRY RESEARCH (2007)
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk
Michele Faccia et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses
R. Coda et al.
JOURNAL OF DAIRY SCIENCE (2006)
Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures
Raffaella Di Cagno et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses
J Horne et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Effect of defined-strain surface starters on the ripening of Tilsit cheese
JA Hannon et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Esters and their biosynthesis in fermented dairy products: a review
SQ Liu et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds
DC Frank et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Staphylococcus equorum subsp linens, subsp nov., a starter culture component for surface ripened semi-hard cheeses
RB Place et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2003)
Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids
A Kieronczyk et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses
R Di Cagno et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening
AJ Cichoscki et al.
FOOD CONTROL (2002)
Lactobacillus reuteri DSM 20016:: purification and characterization of a cystathionine γ-lyase and use as adjunct starter in cheesemaking
M De Angelis et al.
JOURNAL OF DAIRY RESEARCH (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Development of defined surface starter cultures for the ripening of smear cheeses
W Bockelmann
INTERNATIONAL DAIRY JOURNAL (2002)
Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography
G Zeppa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)