How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese-Reference-Cited by-同舟云学术

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How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese

Published:2021-04 Issue: Volume:38 Page:131-140
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Levante Alessia,Bertani Gaia,Bottari Benedetta,Bernini Valentina,Lazzi Camilla,Gatti Monica,Neviani Erasmo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference54 articles.

1. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters;Bottari;Int J Food Microbiol,2013

2. Invited review: microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters;Gatti;J Dairy Sci,2014

3. Drivers that establish and assembly the lactic acid bacteria biota in cheeses;Gobbetti;Trends Food Sci Technol,2018

4. 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;Front Microbiol,2013

5. Traditional cheeses: rich and diverse microbiota with associated benefits;Montel;Int J Food Microbiol,2014

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial composition and viability of natural whey starters used in PDO Comté cheese-making;Food Microbiology;2024-08

2. Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food;Frontiers in Sustainable Food Systems;2023-11-24

3. Nonstarter Lactic Acid Bacteria in Cheese;Handbook of Cheese Chemistry;2023-07-28

4. Dietary Live Yeast Supplementation Influence on Cow’s Milk, Teat and Bedding Microbiota in a Grass-Diet Dairy System;Microorganisms;2023-03-06

5. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production;Frontiers in Microbiology;2023-02-16

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