Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

(2021) Antonietta Maoloni et al.   FOOD AND BIOPRODUCTS PROCESSING

Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content

(2020) Massimo Mozzon et al.   Foods

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese

(2020) Élia Fogeiro et al.   Foods

Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry

(2020) Farhad Alavi et al.   INTERNATIONAL DAIRY JOURNAL

Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing

(2020) Luca Belleggia et al.   MEAT SCIENCE

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

(2020) Amarela Terzić-Vidojević et al.   FOOD RESEARCH INTERNATIONAL

Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology

(2020) Martin G. Wilkinson et al.   JOURNAL OF DAIRY SCIENCE

Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae

(2020) Andrea Osimani et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir

(2019) Conor Slattery et al.   Nutrients

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

(2019) Oscar van Mastrigt et al.   FOOD MICROBIOLOGY

A review on microbiological and technological aspects of Serpa PDO cheese: an ovine raw milk cheese

(2019) Helena Araújo-Rodrigues et al.   INTERNATIONAL DAIRY JOURNAL

Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production

(2019) Fadia Ben Taheur et al.   TOXICON

Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum : Enzymatic characterization of the flower-coagulant peptidase

(2018) M. Laura Colombo et al.   FOOD CHEMISTRY

Culture supernatant produced by Lactobacillus kefiri from kefir inhibits the growth of Cronobacter sakazakii

(2018) Dong-Hyeon Kim et al.   JOURNAL OF DAIRY RESEARCH

Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene

(2018) Jatziri Mota-Gutierrez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage

(2018) Francisco José Delgado-Martínez et al.   Innovative Food Science & Emerging Technologies

Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese

(2017) Federica Cardinali et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

(2017) Maria Teresa P. Gonçalves Dos Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exact sequence variants should replace operational taxonomic units in marker-gene data analysis

(2017) Benjamin J Callahan et al.   ISME Journal

Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)

(2016) M.R. Atanassova et al.   FOOD MICROBIOLOGY

DADA2: High-resolution sample inference from Illumina amplicon data

(2016) Benjamin J Callahan et al.   NATURE METHODS

Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract ofCarlina acanthifoliaAll.

(2016) Federica Cardinali et al.   YEAST

Diversity of Yeast and Mold Species from a Variety of Cheese Types

(2015) Nabaraj Banjara et al.   CURRENT MICROBIOLOGY

From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment

(2015) Daniel Cavanagh et al.   FOOD MICROBIOLOGY

Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits

(2015) Alexandre Ceugniez et al.   FOOD MICROBIOLOGY

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

(2015) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

(2015) Valéria M. Cardoso et al.   FOOD RESEARCH INTERNATIONAL

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese

(2013) Jana Sádecká et al.   FOOD CHEMISTRY

Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter

(2013) Elena Ordiales et al.   FOOD CONTROL

A novel approach of direct formulation of defined starter cultures for different kefir-like beverage production

(2013) Komi Nambou et al.   INTERNATIONAL DAIRY JOURNAL

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

(2013) Beatriz Padilla et al.   INTERNATIONAL DAIRY JOURNAL

Yeasts from autochthonal cheese starters: technological and functional properties

(2013) A. Binetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Diversity of fungal flora in raw milk from the Italian Alps in relation to pasture altitude

(2013) Simona Panelli et al.   SpringerPlus

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

(2012) Elena Galán et al.   INTERNATIONAL DAIRY JOURNAL

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

(2012) Lucia Aquilanti et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies

(2012) Anna Klindworth et al.   NUCLEIC ACIDS RESEARCH

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

(2011) Monika Coton et al.   FOOD MICROBIOLOGY

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

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

Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

(2011) L. Aquilanti et al.   LETTERS IN APPLIED MICROBIOLOGY

Current state of Portuguese dairy products from ovine and caprine milks

(2011) Patrícia J.M. Reis et al.   SMALL RUMINANT RESEARCH

Establishing a Milkborne Disease Outbreak Profile: Potential Food Defense Implications

(2010) Ryan Newkirk et al.   Foodborne Pathogens and Disease

How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

(2010) C.I. Pereira et al.   JOURNAL OF DAIRY SCIENCE

Comparative study of culture media used for sourdough lactobacilli

(2009) Annabelle Vera et al.   FOOD MICROBIOLOGY

Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria with Antagonistic Activity Against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus

(2009) Maria Beatriz Tassinari Ortolani et al.   Foodborne Pathogens and Disease

Volatile fraction of DOP “Castelo Branco” cheese: Influence of breed

(2008) Isabel M.P.L.V.O. Ferreira et al.   FOOD CHEMISTRY

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

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

Safety assessment of dairy microorganisms: The hemiascomycetous yeasts☆

(2007) N JACQUES et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY