Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese-Reference-Cited by-同舟云学术

Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

Published:2020-03 Issue: Volume:129 Page:108860
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters;Bottari;International Journal of Food Microbiology,2013

5. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

Cited by 24 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. The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?;Fermentation;2024-03-29

3. Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese;Frontiers in Microbiology;2024-03-19

4. The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process;Frontiers in Microbiology;2023-08-15

5. Application of flow cytometry for rapid bacterial enumeration and cells physiological state detection to predict acidification capacity of natural whey starters;Heliyon;2023-08