Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

Traditional cheeses: Rich and diverse microbiota with associated benefits

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

Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)

(2013) Anussara Ratanaburee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

(2013) Marina Diana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacterial cell factories for gamma-aminobutyric acid

(2010) Haixing Li et al.   AMINO ACIDS

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Mood and gut feelings

(2009) Paul Forsythe et al.   BRAIN BEHAVIOR AND IMMUNITY

Fermented goats’ milk produced with selected multiple starters as a potentially functional food

(2009) Fabio Minervini et al.   FOOD MICROBIOLOGY

Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters

(2009) Ioanna-Areti Asteri et al.   INTERNATIONAL DAIRY JOURNAL

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

(2008) M. Gatti et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods

(2008) Hikmate Abriouel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria

(2007) Paola Dolci et al.   FOOD MICROBIOLOGY