Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

(2018) Celso F. Balthazar et al.   FOOD CHEMISTRY

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

(2018) Fernanda B. Campagnollo et al.   FOOD MICROBIOLOGY

Sensory evaluation of a novel prebiotic sheep milk strawberry beverage

(2018) Celso F. Balthazar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

(2017) Robert L. Buchanan et al.   FOOD CONTROL

Effect of ‘in situ ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese

(2017) Stelios Kaminarides et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Mastitis in sheep – The last 10 years and the future of research

(2015) A.I. Gelasakis et al.   VETERINARY MICROBIOLOGY

Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

(2014) C. Alapont et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

(2012) V. Biscola et al.   MEAT SCIENCE

Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

(2010) Cássia Regina Nespolo et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures

(2010) CASSIA R NESPOLO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

(2007) Cláudia I. Pereira et al.   FOOD CHEMISTRY