Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

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

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2012) Ángel Alegría et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Alkalibacterium gilvum sp. nov., slightly halophilic and alkaliphilic lactic acid bacterium isolated from soft and semi-hard cheeses

(2012) M. Ishikawa et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

(2012) Klaus Gori et al.   MICROBIAL ECOLOGY

A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

(2011) Bassirou Ndoye et al.   Dairy Science & Technology

Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

(2011) Françoise Irlinger et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR

(2011) Wafa Masoud et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing

(2011) Lisa Carraro et al.   RESEARCH IN MICROBIOLOGY

Bacterial communities associated with the production of artisanal Istrian cheese

(2010) Mirna Mrkonjić Fuka et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparing microarrays and next-generation sequencing technologies for microbial ecology research

(2010) Seong Woon Roh et al.   TRENDS IN BIOTECHNOLOGY

T-REX: software for the processing and analysis of T-RFLP data

(2009) Steven W Culman et al.   BMC BIOINFORMATICS

Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods

(2009) Maria Laura Giannino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Central Role of the Cell in Microbial Ecology

(2009) K. Zengler   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

A High-Throughput DNA Sequence Aligner for Microbial Ecology Studies

(2009) Patrick D. Schloss   PLoS One

New tools for discovering and characterizing microbial diversity

(2008) Erick Cardenas et al.   CURRENT OPINION IN BIOTECHNOLOGY

Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes

(2008) A JUSTE et al.   FOOD MICROBIOLOGY

Characteristics of traditional Croatian ewe's cheese from the island of Krk

(2008) N MIKULEC et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese

(2008) D ERCOLINI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and Antimicrobial Resistance of Streptococcus uberis and Streptococcus parauberis Isolated from Bovine Milk Samples

(2008) A. Pitkälä et al.   JOURNAL OF DAIRY SCIENCE

Listeria monocytogenesandSalmonellaspp. in Raw Milk Produced in Brazil: Occurrence and Interference of Indigenous Microbiota in their Isolation and Development

(2008) L. A. Nero et al.   Zoonoses and Public Health

Bacterial biodiversity of traditional Zabady fermented milk

(2007) G ELBARADEI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY