Mycobiota of Minas artisanal cheese: Safety and quality

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

(2020) Marco Camardo Leggieri et al.   Microorganisms

Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

(2020) Federica Biolcati et al.   JOURNAL OF DAIRY SCIENCE

Microbiological characteristics of canastra cheese during manufacturing and ripening

(2020) Gabriela Zampieri Campos et al.   FOOD CONTROL

Biocontrol Effect of Kluyveromyces lactis on Aflatoxin Expression and Production in Aspergillus parasiticus

(2019) Rooholla Ghanbari et al.   FEMS MICROBIOLOGY LETTERS

Food industry spoilage fungi control through facility sanitization

(2019) Angélica Olivier Bernardi et al.   Current Opinion in Food Science

Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea

(2019) Sujatha Kandasamy et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses

(2019) Juliana Ramos-Pereira et al.   FOOD MICROBIOLOGY

Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates

(2019) Laura Quéro et al.   FOOD MICROBIOLOGY

The potential use of Debaryomyces hansenii for the biological control of pathogenic fungi in food

(2018) Noé Medina-Córdova et al.   BIOLOGICAL CONTROL

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

(2018) Andrea S. Bertuzzi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese

(2018) Claudia Biagiotti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development and application of MALDI-TOF MS for identification of food spoilage fungi

(2018) Laura Quéro et al.   FOOD MICROBIOLOGY

Polyphasic identification of Penicillia and Aspergilli isolated from Italian grana cheese

(2018) Simone Decontardi et al.   FOOD MICROBIOLOGY

Yeasts and filamentous fungi associated with some dairy products in Egypt

(2018) A.-A.H. Moubasher et al.   JOURNAL DE MYCOLOGIE MEDICALE

Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium

(2018) Rocío Casquete et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

(2018) Anelli Pamela et al.   FOOD MICROBIOLOGY

Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

(2018) T. M. A. Sousa et al.   JOURNAL OF FOOD SAFETY

Cheese Yeasts

(2018) Marie-Therese Fröhlich-Wyder et al.   YEAST

Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

(2017) Anna Messini et al.   INTERNATIONAL DAIRY JOURNAL

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines

(2017) Luísa Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

(2017) Menouar Nacef et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation profile and identification of lactic acid bacteria and yeasts of rehydrated corn kernel silage

(2017) B.F. Carvalho et al.   JOURNAL OF APPLIED MICROBIOLOGY

The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors

(2017) Rocío Casquete et al.   JOURNAL OF DAIRY SCIENCE

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

(2017) Maria Gabriela da Cruz Pedrozo Miguel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and Synergistic Effect of Antifungal Volatile Organic Compounds Emitted by the Geotrichum candidum PF005, an Endophytic Fungus from the Eggplant

(2017) Abhirup Mookherjee et al.   MICROBIAL ECOLOGY

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

(2017) Xiaoji Zheng et al.   MicrobiologyOpen

MALDI-TOF MS for identification of food spoilage filamentous fungi

(2017) Nelson Lima et al.   Current Opinion in Food Science

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

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

Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil

(2016) Raquel M. Bemfeito et al.   JOURNAL OF DAIRY SCIENCE

Evidence of terroir in milk sourcing and its influence on Cheddar cheese

(2016) Gregory Turbes et al.   JOURNAL OF DAIRY SCIENCE

Ochratoxin A is degraded by Yarrowia lipolytica and generates non-toxic degradation products

(2016) Q. Yang et al.   World Mycotoxin Journal

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

(2015) Nabaraj Banjara et al.   CURRENT MICROBIOLOGY

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

(2015) Félix Núñez 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

Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

(2015) Patricia Marín et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Development and optimization of a new MALDI-TOF protocol for identification of the Sporothrix species complex

(2015) Manoel Marques Evangelista Oliveira et al.   RESEARCH IN MICROBIOLOGY

Sisvar: a Guide for its Bootstrap procedures in multiple comparisons

(2014) Daniel Furtado Ferreira   CIENCIA E AGROTECNOLOGIA

Filamentous Fungi and Mycotoxins in Cheese: A Review

(2014) Nolwenn Hymery et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

SensoMaker: a tool for sensorial characterization of food products

(2013) Ana Carla Marques Pinheiro et al.   CIENCIA E AGROTECNOLOGIA

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

(2013) Beatriz Padilla et al.   INTERNATIONAL DAIRY JOURNAL

Microbial diversity and dynamics during the production of May bryndza cheese

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

A taxonomic and ecological overview of cheese fungi

(2012) Jeanne Ropars et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

(2012) Roberta Virgili et al.   Toxins

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

(2011) Louise Marie Sørensen et al.   INTERNATIONAL DAIRY JOURNAL

A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese)

(2010) Mauro De Santi et al.   INTERNATIONAL DAIRY JOURNAL

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

(2009) Ilkin Yucel Sengun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY