Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni-Reference-Cited by-同舟云学术

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Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni

Published:2019-04-04 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Kakabadze Elene¹²,Zago Miriam³^ORCID,Rossetti Lia³,Bonvini Barbara³,Tidona Flavio³,Carminati Domenico³^ORCID,Chanishvili Nina¹,Giraffa Giorgio³^ORCID

Affiliation:

1. R & D Department George Eliava Institute of Bacteriophage, Microbiology and Virology Gotua Street 3 0160 Tbilisi Georgia

2. Faculty of Exact and Natural Science Tbilisi State University 1, Chavchavadze Ave. 0179 Tbilisi Georgia

3. CREA Research Centre for Animal Production and Aquaculture (CREA‐ZA) via Lombardo 11 26900 Lodi Italy

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12589

Reference13 articles.

1. Characterisation of the dominant microbiota of Sudanese fermented milk Rob

2. Microbial biogeography of the transnational fermented milk matsoni

3. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

4. Selection and design of lactic acid bacteria probiotic cultures

5. Lactic acid bacteria as functional starter cultures for the food fermentation industry

Cited by 8 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. Genomic insights into the safety and bacteriocinogenic potential of isolates from artisanal fermented milk Matsoni;LWT;2023-08

2. Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures;International Dairy Journal;2023-08

3. High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia;Food Control;2023-05

4. Evaluation of lactic acid bacterial communities in spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan using culture-dependent and culture-independent methods;International Dairy Journal;2021-12

5. Design of an autochthonous starter culture using strains isolated from traditional Matsoni;FEMS Microbiology Letters;2021-06

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