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Results: 1 to 20 of 122

1.

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.

Neviani E, Bottari B, Lazzi C, Gatti M.

Front Microbiol. 2013 Feb 28;4:36. doi: 10.3389/fmicb.2013.00036. eCollection 2013.

PMID:
23450500
[PubMed]
Free PMC Article
2.

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G.

J Dairy Sci. 2014 Feb;97(2):573-91. doi: 10.3168/jds.2013-7187. Epub 2013 Dec 2.

PMID:
24290824
[PubMed - in process]
3.

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.

Syst Appl Microbiol. 2013 Dec;36(8):593-600. doi: 10.1016/j.syapm.2013.04.007. Epub 2013 Jun 18.

PMID:
23791204
[PubMed - indexed for MEDLINE]
4.

Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.

Mucchetti G, Locci F, Gatti M, Neviani E, Addeo F, Dossena A, Marchelli R.

J Dairy Sci. 2000 Apr;83(4):659-65.

PMID:
10791780
[PubMed - indexed for MEDLINE]
5.

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.

Food Microbiol. 2013 Dec;36(2):207-15. doi: 10.1016/j.fm.2013.05.009. Epub 2013 Jun 10.

PMID:
24010599
[PubMed - indexed for MEDLINE]
6.

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.

Bove CG, De Dea Lindner J, Lazzi C, Gatti M, Neviani E.

Int J Food Microbiol. 2011 Jan 5;144(3):569-72. doi: 10.1016/j.ijfoodmicro.2010.11.017. Epub 2010 Nov 13.

PMID:
21131087
[PubMed - indexed for MEDLINE]
7.

Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.

Gori K, Ryssel M, Arneborg N, Jespersen L.

Microb Ecol. 2013 Apr;65(3):602-15. doi: 10.1007/s00248-012-0138-3. Epub 2012 Dec 7.

PMID:
23224222
[PubMed - indexed for MEDLINE]
Free PMC Article
8.

Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.

Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.

Int J Food Microbiol. 2008 Jul 31;125(3):347-51. doi: 10.1016/j.ijfoodmicro.2008.04.008. Epub 2008 Apr 30.

PMID:
18524408
[PubMed - indexed for MEDLINE]
9.

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N.

Int J Food Microbiol. 2013 Jan 1;160(3):290-7. doi: 10.1016/j.ijfoodmicro.2012.10.011. Epub 2012 Oct 26.

PMID:
23290237
[PubMed - indexed for MEDLINE]
10.

Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

Gatti M, Lazzi C, Rossetti L, Mucchetti G, Neviani E.

J Appl Microbiol. 2003;95(3):463-70.

PMID:
12911693
[PubMed - indexed for MEDLINE]
11.

Traditional cheeses: rich and diverse microbiota with associated benefits.

Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F.

Int J Food Microbiol. 2014 May 2;177:136-54. doi: 10.1016/j.ijfoodmicro.2014.02.019. Epub 2014 Mar 3. Review.

PMID:
24642348
[PubMed - indexed for MEDLINE]
12.

Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.

Santarelli M, Gatti M, Lazzi C, Bernini V, Zapparoli GA, Neviani E.

J Dairy Sci. 2008 Mar;91(3):883-91. doi: 10.3168/jds.2007-0296.

PMID:
18292243
[PubMed - indexed for MEDLINE]
13.

Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.

Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.

Int J Food Microbiol. 2004 Apr 15;92(2):141-51.

PMID:
15109791
[PubMed - indexed for MEDLINE]
14.

Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.

Amornkul Y, Henning DR.

J Dairy Sci. 2007 Nov;90(11):4988-5000.

PMID:
17954737
[PubMed - indexed for MEDLINE]
15.

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.

Neviani E, De Dea Lindner J, Bernini V, Gatti M.

Food Microbiol. 2009 May;26(3):240-5. doi: 10.1016/j.fm.2009.01.004. Epub 2009 Jan 29.

PMID:
19269563
[PubMed - indexed for MEDLINE]
16.

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).

Olarte C, Sanz S, Gonzalez-Fandos E, Torre P.

J Appl Microbiol. 2000 Mar;88(3):421-9.

PMID:
10747222
[PubMed - indexed for MEDLINE]
17.

Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.

Feutry F, Oneca M, Berthier F, Torre P.

Food Microbiol. 2012 Feb;29(1):33-42. doi: 10.1016/j.fm.2011.08.011. Epub 2011 Aug 17.

PMID:
22029916
[PubMed - indexed for MEDLINE]
18.

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

Carraro L, Maifreni M, Bartolomeoli I, Martino ME, Novelli E, Frigo F, Marino M, Cardazzo B.

Res Microbiol. 2011 Apr;162(3):231-9. doi: 10.1016/j.resmic.2011.01.002. Epub 2011 Jan 22.

PMID:
21262359
[PubMed - indexed for MEDLINE]
19.

Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.

Franciosi E, Gardini F, Monfredini L, Tabanelli G, Fabris A, Endrizzi I, Poznanski E, Gasperi F, Cavazza A.

J Dairy Sci. 2012 Oct;95(10):5485-94. doi: 10.3168/jds.2011-4693. Epub 2012 Aug 3.

PMID:
22863106
[PubMed - indexed for MEDLINE]
20.

The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.

Masoud W, Vogensen FK, Lillevang S, Abu Al-Soud W, Sørensen SJ, Jakobsen M.

Int J Food Microbiol. 2012 Feb 1;153(1-2):192-202. doi: 10.1016/j.ijfoodmicro.2011.11.014. Epub 2011 Nov 20.

PMID:
22154239
[PubMed - indexed for MEDLINE]

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