A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

(2016) E. Sattin et al.   FOOD MICROBIOLOGY

Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens

(2016) Anneke Bekker et al.   INTERNATIONAL DAIRY JOURNAL

Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling

(2016) Raquel Lo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial spoilers of food: Behavior, fitness and functional properties

(2015) Benoît Remenant et al.   FOOD MICROBIOLOGY

Microbial Odor Profile of Polyester and Cotton Clothes after a Fitness Session

(2014) Chris Callewaert 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

Impact of Next Generation Sequencing Techniques in Food Microbiology

(2014) Baltasar Mayo et al.   CURRENT GENOMICS

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

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group

(2013) N.A. Andreani et al.   FOOD MICROBIOLOGY

Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples

(2013) Katja Mertens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of DNA extraction methods forBacillus anthracisspores isolated from spiked food samples

(2013) M.C. Thomas et al.   JOURNAL OF APPLIED MICROBIOLOGY

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

(2013) Lisa Quigley et al.   JOURNAL OF DAIRY SCIENCE

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

(2013) R. Di Cagno et al.   JOURNAL OF DAIRY SCIENCE

Taxonomic Classification of Bacterial 16S rRNA Genes Using Short Sequencing Reads: Evaluation of Effective Study Designs

(2013) Orna Mizrahi-Man et al.   PLoS One

Investigating the Impact of Storage Conditions on Microbial Community Composition in Soil Samples

(2013) Benjamin E. R. Rubin et al.   PLoS One

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

(2012) Reid A. Ivy et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Next-generation sequencing technologies for environmental DNA research

(2012) SHADI SHOKRALLA et al.   MOLECULAR ECOLOGY

Performance comparison of benchtop high-throughput sequencing platforms

(2012) Nicholas J Loman et al.   NATURE BIOTECHNOLOGY

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms

(2011) Mallory Vacheyrou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

(2011) Lisa Quigley et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage

(2011) N.H. Martin et al.   JOURNAL OF DAIRY SCIENCE

Effects of Starter Culture and Storage on the Flavor of Liquid Whey

(2011) R.E. Campbell et al.   JOURNAL OF FOOD SCIENCE

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

(2011) I.W. Liaw et al.   JOURNAL OF FOOD SCIENCE

Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing

(2011) Lisa Carraro et al.   RESEARCH IN MICROBIOLOGY

Influence of Storage Conditions on the Growth ofPseudomonasSpecies in Refrigerated Raw Milk

(2010) Valerie De Jonghe et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Functional fermented whey-based beverage using lactic acid bacteria

(2010) Micaela Pescuma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Functional milks and dairy beverages

(2009) BARBAROS H ÖZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Heterogeneity of heat-resistant proteases from milk Pseudomonas species

(2009) Sophie Marchand et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Factors affecting the attachment of micro-organisms isolated from ultrafiltration and reverse osmosis membranes in dairy processing plants

(2009) X. Tang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of Milk Pretreatment on the Whey Composition and Whey Powder Functionality

(2009) M. Outinen et al.   JOURNAL OF FOOD SCIENCE

Sequencing technologies — the next generation

(2009) Michael L. Metzker   NATURE REVIEWS GENETICS