相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis
Miriam Zago et al.
FOOD MICROBIOLOGY (2021)
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid
Fang Liu et al.
FOOD MICROBIOLOGY (2020)
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
Luana Faria Silva et al.
FOOD MICROBIOLOGY (2020)
SelA and SelD genes involved in selenium absorption metabolism in lactic acid bacteria isolated from Mexican cheeses
Aurea Morales Estrada et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North-West Iran
Mehran Hajigholizadeh et al.
FOOD SCIENCE & NUTRITION (2020)
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses
N. Suarez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese
Marilena Marino et al.
FOOD MICROBIOLOGY (2019)
Probiotic potential and safety of enterococci strains
Liane Caroline Sousa Nascimento et al.
ANNALS OF MICROBIOLOGY (2019)
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods
Luana Martins Perin et al.
FOOD MICROBIOLOGY (2017)
Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese
Hassan Hassanzadazar et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2017)
Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk
Maria Barbara Pisano et al.
FOOD CHEMISTRY (2016)
Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds
Pedro M. Oliveira et al.
FOOD CONTROL (2015)
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit
Annamaria Ricciardi et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil
Rosangela de Freitas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
Luana Faria Silva et al.
JOURNAL OF FOOD SCIENCE (2015)
Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method
Francesca Losito et al.
JOURNAL OF DAIRY SCIENCE (2014)
Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese
Aline Teodoro de Paula et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2014)
From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria
Paula Gaspar et al.
BIOTECHNOLOGY ADVANCES (2013)
Perspectives on the contribution of lactic acid bacteria to cheese flavor development
James Steele et al.
CURRENT OPINION IN BIOTECHNOLOGY (2013)
Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
Angel Alegria et al.
DAIRY SCIENCE & TECHNOLOGY (2013)
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter
Tomislav Pogacic et al.
FOOD MICROBIOLOGY (2013)
Remake by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
Danilo Ercolini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk
Pierluigi Mazzei et al.
FOOD CHEMISTRY (2012)
Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese
Robert Didienne et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP
Andrea Mancini et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2012)
Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands
D. Porcellato et al.
LETTERS IN APPLIED MICROBIOLOGY (2012)
The spatial distribution of bacteria in Grana-cheese during ripening
L. Monfredini et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2012)
Effect of Auxiliary starters on quality of the reduced fat Mozzarella Cheese
Huiping Liu et al.
BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3 (2012)
Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese
Lisa Quigley et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region
Zouhaier Ben Belgacem et al.
ARCHIVES OF MICROBIOLOGY (2009)
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk
Danilo Ercolini et al.
FOOD MICROBIOLOGY (2009)
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
Elena Franciosi et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Juliano De Dea Lindner et al.
DAIRY SCIENCE & TECHNOLOGY (2008)
Grana Padano cheese whey starters: Microbial composition and strain distribution
Lia Rossetti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese
D Ercolini et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees
M Gatti et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
D Hemme et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese
S Coppola et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)
Molecular diversity of Leuconostoc mesenteroides and Leuconostoc citreum isolated from traditional French cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification
R Cibik et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2000)
分享论文
