Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese-Reference-Cited by-同舟云学术

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Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

Published:2014 Issue:1 Volume:14 Page:28
ISSN:1471-2180
Container-title:BMC Microbiology
language:en
Short-container-title:BMC Microbiology

Author:

Lazzi Camilla,Turroni Silvia,Mancini Andrea,Sgarbi Elisa,Neviani Erasmo,Brigidi Patrizia,Gatti Monica

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Reference36 articles.

1. Recent advances in cheese microbiology

2. Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

3. Invited Review: Advances in Starter Cultures and Cultured Foods

4. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

5. Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

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1. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese;Frontiers in Sustainable Food Systems;2024-08-14

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

3. Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: Are they easily controlled?;International Dairy Journal;2024-02

4. CRISPR-Cas systems feature and targeting phages diversity in Lacticaseibacillus rhamnosus strains;Frontiers in Microbiology;2023-12-06

5. The impact of different bacterial blends on texture and flavour development in plant-based cheese;Future Foods;2023-12

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