4.7 Article

Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk

Related references

Note: Only part of the references are listed.
Article Microbiology

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

Xue Sang et al.

Summary: The study identified Tetragenococcus muriaticus as the dominant species in grasshopper sub shrimp paste samples with weak correlation to histamine content. Six strains of T. muriaticus with low biogenic amine-producing ability and deficient in histamine production were found, showing weak antibiotic resistance and no hemolytic activity or biofilm formation. These strains were able to reduce BA content in shrimp pastes, potentially serving as candidates for controlling histamine content in fermented foods.

FRONTIERS IN MICROBIOLOGY (2021)

Article Agriculture, Multidisciplinary

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation

Lijie Zhang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

I. Caro et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality

Aaron M. Walsh et al.

NATURE FOOD (2020)

Article Biotechnology & Applied Microbiology

Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix

N. Pretorius et al.

JOURNAL OF APPLIED MICROBIOLOGY (2019)

Review Food Science & Technology

Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation

Christelle F. Iskandar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Multidisciplinary Sciences

TYGS is an automated high-throughput platform for state-of-the-art genome-based taxonomy

Jan P. Meier-Kolthoff et al.

NATURE COMMUNICATIONS (2019)

Article Biotechnology & Applied Microbiology

Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

Byung Hee Chun et al.

FOOD MICROBIOLOGY (2019)

Article Food Science & Technology

Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts

Martin Kragelund Haastrup et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of epsD

Cyril A. Frantzen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

Do -Won Jeong et al.

FOOD MICROBIOLOGY (2017)

Article Microbiology

A large-scale evaluation of algorithms to calculate average nucleotide identity

Seok-Hwan Yoon et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2017)

Article Food Science & Technology

Aroma compounds generation in citrate metabolism of Enterococcus faecium: Genetic characterization of type I citrate gene cluster

Gabriela P. Martino et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Review Microbiology

Multidrug Efflux Pumps at the Crossroad between Antibiotic Resistance and Bacterial Virulence

Manuel Alcalde-Rico et al.

FRONTIERS IN MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage

Carmela Amadoro et al.

FOOD MICROBIOLOGY (2015)

Article Food Science & Technology

Biodiversity of Enterococcus faecalis based on genomic typing

Keren Buhnik-Rosenblau et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

Lisa Quigley et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

Article Biochemistry & Molecular Biology

Surface microbial consortia from Livarot, a French smear-ripened cheese

Sandra Larpin-Laborde et al.

CANADIAN JOURNAL OF MICROBIOLOGY (2011)

Article Food Science & Technology

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains

Claudio Giorgio Bove et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce

Masataka Satomi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Article Agriculture, Multidisciplinary

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

Natteewan Udomsil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Biotechnology & Applied Microbiology

The proteolytic system of lactic acid bacteria revisited: a genomic comparison

Mengjin Liu et al.

BMC GENOMICS (2010)

Letter Infectious Diseases

Trimethoprim resistance genes in vancomycin-resistant Enterococcus faecium clinical isolates from France

Vincent Cattoir et al.

INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2009)

Article Biotechnology & Applied Microbiology

Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments

M. G. Fortina et al.

JOURNAL OF APPLIED MICROBIOLOGY (2007)

Article Food Science & Technology

Sources of umami taste in Cheddar and Swiss cheeses

S. L. Drake et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Food Science & Technology

Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese:: identification of dominant lactic acid bacteria

Ana Belen Florez et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Biochemical Research Methods

Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases

L Rossetti et al.

JOURNAL OF MICROBIOLOGICAL METHODS (2005)

Article Biotechnology & Applied Microbiology

Surface microflora of four smear-ripened cheeses

J Mounier et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)

Article Microbiology

Tetragenococcus koreensis sp nov., a novel rhamnolipid-producing bacterium

M Lee et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2005)

Article Biotechnology & Applied Microbiology

Genetic heterogeneity and functional properties of intestinal bifidobacteria

J Matto et al.

JOURNAL OF APPLIED MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Use of folic acid casei medium reveals trimethoprim susceptibility of Lactobacillus species

M Danielsen et al.

LETTERS IN APPLIED MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products

D Mora et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Article Food Science & Technology

Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce

B Kimura et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)