Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis

Culture-independent methods for studying environmental microorganisms: methods, application, and perspective

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

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Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives

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Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

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Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

(2009) Erick Casalta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

(2009) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological characterisation of Robiola di Roccaverano cheese using PCR–DGGE

(2008) S BONETTA et al.   FOOD MICROBIOLOGY

Culture-independent methods for identifying microbial communities in cheese

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