Application of flow cytometry for rapid bacterial enumeration and cells physiological state detection to predict acidification capacity of natural whey starters-Reference-Cited by-同舟云学术

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Application of flow cytometry for rapid bacterial enumeration and cells physiological state detection to predict acidification capacity of natural whey starters

Published:2023-08 Issue:8 Volume:9 Page:e19146
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Bellassi Paolo^ORCID,Fontana Alessandra^ORCID,Morelli Lorenzo

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference35 articles.

1. Dynamics of a natural bacterial community under technological and environmental pressures: the case of natural whey starter for Parmigiano Reggiano cheese;Bertani;Food Res. Int.,2020

2. Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese;Coppola;J. Dairy Res.,1997

3. Microbiology of parmesan cheese, MAN microbiologie;Neviani;Aliments, Nutrition.,1994

4. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses;Charlet;Int. J. Food Microbiol.,2009

5. The interrelationship between microbiota and peptides during ripening as a driver for Parmigiano Reggiano cheese quality;Bottari;Front. Microbiol.,2020

Cited by 1 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

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