Impact of NSLAB on Kazakh cheese flavor

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

(2020) Jie Li et al.   Frontiers in Microbiology

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

(2020) Zhenli Xu et al.   Food Bioscience

The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

(2019) Elif Özer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

(2019) Eric Dugat-Bony et al.   FOOD RESEARCH INTERNATIONAL

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment 1

(2018) J. Blaya et al.   JOURNAL OF DAIRY SCIENCE

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

(2018) Zhaoxu Meng et al.   JOURNAL OF DAIRY SCIENCE

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type

(2018) Elpiniki Vandera et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

(2016) S. Ozturkoglu Budak et al.   INTERNATIONAL DAIRY JOURNAL

Characterization and evaluation of lactic acid bacteria isolated from goat milk

(2015) Washington Luiz Gonçalves de Almeida Júnior et al.   FOOD CONTROL

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

(2015) Antonino Di Grigoli et al.   FOOD MICROBIOLOGY

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

(2015) Maria Luisa Scatassa et al.   FOOD MICROBIOLOGY

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

(2015) Marco Gobbetti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

(2015) Cian D. Hickey et al.   Frontiers in Microbiology

Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening

(2014) D. Sert et al.   SMALL RUMINANT RESEARCH

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

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese

(2013) Jia Hou et al.   INTERNATIONAL DAIRY JOURNAL

Nonstarter lactic acid bacteria volatilomes produced using cheese components

(2013) E. Sgarbi et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

(2013) Monica Gatti et al.   JOURNAL OF DAIRY SCIENCE

Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

(2012) Claudio Giorgio Bove et al.   PROTEOMICS

Variability of Hydrolysis of β-, αs1-, and αs2-Caseins by 10 Strains of Streptococcus thermophilus and Resulting Bioactive Peptides

(2011) Laurent Miclo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

(2011) Małgorzata A Majcher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

(2009) Francisco José Delgado et al.   FOOD CHEMISTRY

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

(2009) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

(2007) Paolo Piraino et al.   INTERNATIONAL DAIRY JOURNAL