Detection and Viability of Lactococcus lactis throughout Cheese Ripening

Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples

(2013) Christine Achilleos et al.   FOOD MICROBIOLOGY

Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening

(2013) Émilie Desfossés-Foucault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples

(2013) Katja Mertens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture

(2011) Amel Taïbi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamic Analysis of theLactococcus lactisTranscriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses

(2010) Marina Cretenet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese

(2010) P. Dolci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

(2009) Erasmo Neviani et al.   FOOD MICROBIOLOGY

Culture-independent methods for identifying microbial communities in cheese

(2008) Jean-Luc Jany et al.   FOOD MICROBIOLOGY

Microflora of Feta cheese from four Greek manufacturers

(2008) K RANTSIOU et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

RNA extraction from cheese for analysis ofin situgene expression ofLactococcus lactis

(2008) V.M. Ulve et al.   JOURNAL OF APPLIED MICROBIOLOGY