4.6 Article

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

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。
Review Food Science & Technology

Traditional cheeses: Rich and diverse microbiota with associated benefits

Marie-Christine Montel et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Multidisciplinary Sciences

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Francesca De Filippis et al.

PLOS ONE (2014)

Review Biotechnology & Applied Microbiology

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

Danilo Ercolini

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Angel Alegria et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

Article Agriculture, Dairy & Animal Science

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

R. Di Cagno et al.

JOURNAL OF DAIRY SCIENCE (2012)

Article Biochemical Research Methods

UCHIME improves sensitivity and speed of chimera detection

Robert C. Edgar et al.

BIOINFORMATICS (2011)

Review Food Science & Technology

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

Lisa Quigley et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Article Biochemical Research Methods

Search and clustering orders of magnitude faster than BLAST

Robert C. Edgar

BIOINFORMATICS (2010)

Article Food Science & Technology

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

Paola Dolci et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese

A. A. Hayaloglu

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Dairy & Animal Science

Characterization of Italian cheeses ripened under nonconventional conditions

R. Di Cagno et al.

JOURNAL OF DAIRY SCIENCE (2007)

Article Food Science & Technology

Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese

M. Morea et al.

INTERNATIONAL DAIRY JOURNAL (2007)

Article Biotechnology & Applied Microbiology

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

L. Aquilanti et al.

LETTERS IN APPLIED MICROBIOLOGY (2006)

Article Agriculture, Dairy & Animal Science

Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening

YF Collins et al.

JOURNAL OF DAIRY RESEARCH (2003)

Article Agriculture, Dairy & Animal Science

Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment

EB Somers et al.

JOURNAL OF DAIRY SCIENCE (2001)

Article Biotechnology & Applied Microbiology

Microbiology of Orinotyri, a ewe's milk cheese from the Greek mountains

K Prodromou et al.

FOOD MICROBIOLOGY (2001)

Article Food Science & Technology

Cheese flavour formation by amino acid catabolism

M Yvon et al.

INTERNATIONAL DAIRY JOURNAL (2001)

Article Agriculture, Multidisciplinary

Origin of acetaldehyde during milk fermentation using 13C-labeled precursors

A Ott et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Agriculture, Multidisciplinary

Vicinal diketone formation in yogurt: C-13 precursors and effect of branched-chain amino acids

A Ott et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)