Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

A Study of Lactose Metabolism in Lactococcus garvieae Reveals a Genetic Marker for Distinguishing between Dairy and Fish Biotypes

(2016) MARIA GRAZIA FORTINA et al.   JOURNAL OF FOOD PROTECTION

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

(2014) L.B. Acurcio et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Evaluation of Antimicrobial Activity and Safety Aspect ofEnterococcus Italicus GGN10 Strain Isolated from Tunisian Bovine Raw Milk

(2014) Necima Gaaloul et al.   JOURNAL OF FOOD SAFETY

Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco

(2013) R.A. Silva et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Comparative genome analysis of Streptococcus infantarius subsp. infantarius CJ18, an African fermented camel milk isolate with adaptations to dairy environment

(2013) Christoph Jans et al.   BMC GENOMICS

Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses

(2013) Raimondo Gaglio et al.   Dairy Science & Technology

Microbial diversity and dynamics during the production of May bryndza cheese

(2013) Domenico Pangallo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Complete Genome Sequence of the African Dairy Isolate Streptococcus infantarius subsp. infantarius Strain CJ18

(2012) C. Jans et al.   JOURNAL OF BACTERIOLOGY

Bacterial communities associated with the production of artisanal Istrian cheese

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

Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena

(2009) Antonio M. Martín-Platero et al.   FOOD MICROBIOLOGY

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

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

(2009) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

(2008) J. Alomar et al.   FOOD MICROBIOLOGY

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria

(2007) Paola Dolci et al.   FOOD MICROBIOLOGY

Safety assessment of dairy microorganisms: The Lactococcus genus☆

(2007) E CASALTA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY