Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 107 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. An Integrated Comprehensive Peptidomics and In Silico Analysis of Bioactive Peptide-Rich Milk Fermented by Three Autochthonous Cocci Strains;International Journal of Molecular Sciences;2024-02-19
2. The Regulations of Essential WalRK Two-Component System on Enterococcus faecalis;Journal of Clinical Medicine;2023-01-18
3. Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties;Foods;2023-01-12
4. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese;Food Microbiology;2022-12
5. Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns;Foods;2021-11-10
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