Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains-Reference-Cited by-同舟云学术

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

Published:2011-01 Issue:3 Volume:144 Page:569-572
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Bove Claudio Giorgio,De Dea Lindner Juliano,Lazzi Camilla,Gatti Monica,Neviani Erasmo

Funder

PRIN 2007 (Projects for Research of National Interest)

Italian Ministry of University and Research

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference18 articles.

1. Nature and growth of non starter microflora. In Improvement of the Quality of the Production of Raw Milk Cheeses;Beresford,1999

2. Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening;Coppola;Le Lait,2000

3. Taxonomic and strain-specific identification of the probiotic strain Lactobacillus rhamnosus 35 within the Lactobacillus casei group;Coudeyras;Applied and Environmental Microbiology,2008

4. Characterization of Non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses;De Angelis;Applied and Environmental Microbiology,2001

5. Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening;De Dea Lindner;Dairy Science Technology,2008

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1. Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking;Foods;2023-10-29

2. Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk;International Journal of Food Microbiology;2022-06

3. The Microbiota of Grana Padano Cheese. A Review;Foods;2021-10-29

4. How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese;Current Opinion in Food Science;2021-04

5. Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters;Microorganisms;2020-01-17

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