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

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

(2015) Nabaraj Banjara et al.   CURRENT MICROBIOLOGY

Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation

(2015) Laura Corte 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

Unpasteurised commercial boza as a source of microbial diversity

(2015) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases

(2014) Berta E. Llorente et al.   FOOD CHEMISTRY

Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

(2014) Elsie Y.L. Cheong et al.   FOOD CONTROL

Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of ‘Torta del Casar’ cheese

(2014) Elena Ordiales et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

(2013) Beatriz Padilla et al.   FOOD MICROBIOLOGY

Microbial diversity and dynamics during the production of May bryndza cheese

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

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

(2013) Simona Panelli et al.   SpringerPlus

Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese

(2012) V. García et al.   Dairy Science & Technology

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

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products

(2012) Cristiana Garofalo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards

(2011) Cristina Pelliccia et al.   ANNALS OF MICROBIOLOGY

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec

(2011) Karine Lavoie et al.   Dairy Science & Technology

Internal Transcribed Spacer as a Target to Assess Yeast Biodiversity in Italian Taleggio PDO Cheese

(2011) Maria L. Giannino et al.   JOURNAL OF FOOD SCIENCE

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

“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii

(2009) A. Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia

(2009) M.E. Fadda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mycotoxins and mould contamination in cheese: a review

(2008) I. Sengun et al.   World Mycotoxin Journal

Safety assessment of dairy microorganisms: The hemiascomycetous yeasts☆

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