Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions

Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments

(2020) Mayra Carla de Freitas Martins et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches

(2019) Andressa Fusieger et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons

(2018) Mayra Carla de Freitas Martins et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of xylan as carbon source for Weissella spp., a predominant strain in pozol fermentation

(2018) Marisol López-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods

(2017) Luana Martins Perin et al.   FOOD MICROBIOLOGY

Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese

(2017) V.Q. Cavicchioli et al.   JOURNAL OF DAIRY SCIENCE

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

(2016) R. S. Medeiros et al.   CyTA-Journal of Food

Characterization of a heat-resistant extracellular protease from Pseudomonas fluorescens 07A shows that low temperature treatments are more effective in deactivating its proteolytic activity

(2016) Maura P. Alves et al.   JOURNAL OF DAIRY SCIENCE

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

(2016) R. S. Medeiros et al.   CyTA-Journal of Food

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

(2015) Valéria Quintana Cavicchioli et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil

(2015) Rosangela de Freitas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genomics of Weissella cibaria with an examination of its metabolic traits

(2015) Kieran M. Lynch et al.   MICROBIOLOGY-SGM

Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis

(2014) Luana Perin et al.   BMC MICROBIOLOGY

A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

(2014) Cen Chen et al.   FOOD CONTROL

Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

(2013) Kieran M. Lynch et al.   INTERNATIONAL DAIRY JOURNAL

Weissellicin L, a novel bacteriocin fromsian-sianzih-isolatedWeissella hellenica4-7

(2013) K.-H. Leong et al.   JOURNAL OF APPLIED MICROBIOLOGY

Barley malt wort fermentation by exopolysaccharide-formingWeissella cibariaMG1 for the production of a novel beverage

(2013) E. Zannini et al.   JOURNAL OF APPLIED MICROBIOLOGY

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

(2013) Mirna Mrkonjić Fuka et al.   PLoS One

Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

(2012) Hyejung Choi et al.   FOOD CHEMISTRY

Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

(2012) Christoph Jans et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification, amino acid sequence and characterization of the class IIa bacteriocin weissellin A, produced by Weissella paramesenteroides DX

(2011) Maria Papagianni et al.   BIORESOURCE TECHNOLOGY

Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine

(2011) Funmilola A. Ayeni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

(2011) Barbara Dal Bello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR

(2011) Wafa Masoud et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13

(2011) Y. Masuda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterization of dextran-producing Weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression

(2010) Marie-Sophie Bounaix et al.   FEMS MICROBIOLOGY LETTERS

Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations

(2010) Barbara Dal Bello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Weissella halotoleransW22 combines arginine deiminase and ornithine decarboxylation pathways and converts arginine to putrescine

(2009) C.I. Pereira et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

Screening of surface properties and antagonistic substances production by lactic acid bacteria isolated from the mammary gland of healthy and mastitic cows

(2008) Maria Carolina Espeche et al.   VETERINARY MICROBIOLOGY