Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses

Temporal and Spatial Differences in Microbial Composition during the Manufacture of a Continental-Type Cheese

(2015) Daniel J. O'Sullivan et al.   APPLIED AND ENVIRONMENTAL 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

Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese

(2014) Ilaria De Pasquale et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

(2014) Isabelle Fleurot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

(2014) Ilaria De Pasquale et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation

(2014) Paola Dolci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

(2014) Francesca De Filippis et al.   PLoS One

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

(2013) Francesca De Filippis et al.   PLoS One

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

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

(2012) Marie-Hélène Lessard et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

(2011) Cécile Callon et al.   FOOD CONTROL

Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

(2011) Cécile Callon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The spatial distribution of bacteria in Grana-cheese during ripening

(2011) L. Monfredini et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Spatial Distribution of Bacterial Colonies in a Model Cheese

(2010) S. Jeanson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Rapidly denoising pyrosequencing amplicon reads by exploiting rank-abundance distributions

(2010) Jens Reeder et al.   NATURE METHODS

Microbial interactions in cheese: implications for cheese quality and safety

(2009) Françoise Irlinger et al.   CURRENT OPINION IN BIOTECHNOLOGY

Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12kg Cheddar cheese block during ripening

(2009) Angela Sheehan et al.   INTERNATIONAL DAIRY JOURNAL

Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese

(2009) A. Buccioni et al.   INTERNATIONAL DAIRY JOURNAL

Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

(2009) J. Mounier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

(2008) Muriel Charlet et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

(2007) Nicoletta P. Mangia et al.   FOOD MICROBIOLOGY