Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese-Reference-Cited by-同舟云学术

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Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

Published:2020-10-21 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Pisano Maria Barbara,Rosa Antonella,Putzu Danilo,Cesare Marincola Flaminia,Mossa Valentina,Viale Silvia,Fadda Maria Elisabetta,Cosentino Sofia

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference93 articles.

1. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: in vitro and in situ activity.;Albano;J. Dairy Sci.,2018

2. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.;Albenzio;J. Dairy Sci.,2013

3. Triacylglycerol composition of walnut (Juglans regia L.) cultivars: characterization by HPLC-ELSD and chemometrics.;Amaral;J. Agric. Food Chem.,2004

4. Bacterial dynamics in a raw cow’ s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers.;Aquilanti;Lett. Appl. Microbiol.,2011

5. Methodological modifications on quantification of phosphatidylethanol in blood from humans abusing alcohol, using high-performance liquid chromatography and evaporative light scattering detection.;Aradottir;BMC Biochem.,2005

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3. Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production;Frontiers in Microbiology;2023-10-11

4. Probiotic Dairy Foods;Microbes in the Food Industry;2023-04-28

5. Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria;Food Science and Biotechnology;2022-08-10

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