Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp.cremorisGenotype and an L. lactis subsp.lactisPhenotype, Isolated from Greek Raw Milk

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

(2016) JOHN SAMELIS et al.   JOURNAL OF FOOD PROTECTION

Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia

(2016) JOHN SAMELIS et al.   JOURNAL OF FOOD PROTECTION

Identification of bacteriocinogenic Lactococcus isolates from raw milk and cheese capable of producing nisin A and nisin Z

(2012) Luana Martins Perin et al.   INTERNATIONAL DAIRY JOURNAL

Comparative Phenotypic and Molecular Genetic Profiling of Wild Lactococcus lactis subsp.lactisStrains of the L. lactis subsp.lactisand L. lactis subsp.cremorisGenotypes, Isolated from Starter-Free Cheeses Made of Raw Milk

(2011) Elena Fernández et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Plasmids of Raw Milk Cheese Isolate Lactococcus lactis subsp. lactis Biovar diacetylactis DPC3901 Suggest a Plant-Based Origin for the Strain

(2011) Vincenzo Fallico et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complete nisin A gene cluster from Lactococcus lactis M78 (HM219853) — obtaining the nucleic acid sequence and comparing it to other published nisin sequences

(2011) Aljoša Trmčić et al.   Genes & Genomics

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

Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

(2010) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Expression of nisin genes in cheese—A quantitative real-time polymerase chain reaction approach

(2010) A. Trmčić et al.   JOURNAL OF DAIRY SCIENCE

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

Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

(2010) Maria Parapouli et al.   PROCESS BIOCHEMISTRY

Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes’ milk

(2009) D. Bravo et al.   JOURNAL OF DAIRY SCIENCE

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

(2008) Antonio Gálvez et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

(2008) Paola Dolci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Safety assessment of dairy microorganisms: The Lactococcus genus☆

(2007) E CASALTA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY