Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: are they easily controlled?

Microbial Biofilms in the Food Industry—A Comprehensive Review

(2021) Conrado Carrascosa et al.   International Journal of Environmental Research and Public Health

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese

(2021) Zhengyao Xue et al.   mSystems

Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation

(2021) Mérilie Gagnon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of cold storage, time and the population of Pseudomonas species on milk lipolysis

(2019) F. A.B. Pereira et al.   GRASAS Y ACEITES

Bacterial community composition of biofilms in milking machines of two dairy farms assessed by a combination of culture-dependent and –independent methods

(2019) Mareike Weber et al.   PLoS One

Lipoproteolytic capacity and potential of Pseudomonas spp. isolated from cold raw milk

(2019) Bruna de Moura Aguiar et al.   JOURNAL OF DAIRY RESEARCH

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

(2018) Raquel Lo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment 1

(2018) J. Blaya et al.   JOURNAL OF DAIRY SCIENCE

The main spoilage-related psychrotrophic bacteria in refrigerated raw milk

(2018) J.C. Ribeiro Júnior et al.   JOURNAL OF DAIRY SCIENCE

Legal standards of milk delivered for processing in Brazil

(2017) Samera R Bruzaroski et al.   Bioscience Journal

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

(2014) Camilla Lazzi et al.   BMC MICROBIOLOGY