Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese-Reference-Cited by-同舟云学术

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Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

Published:2008-09-20 Issue:6 Volume:88 Page:619-629
ISSN:1958-5586
Container-title:Dairy Science and Technology
language:
Short-container-title:Dairy Sci. Technol.

Author:

Vernile Anna,Giammanco Giovanni,Spano Giuseppe,Beresford Thomas P.,Fox Patrick F.,Massa Salvatore

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference41 articles.

1. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

2. Recent advances in cheese microbiology

3. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region

4. Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

5. Diversity of lactic acid bacteria isolated from AOC Salers cheese

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1. Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis;Biotechnology & Biotechnological Equipment;2024-06-06

2. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking;International Journal of Food Microbiology;2024-01

3. Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems;Fermentation;2023-06-29

4. Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products;Microorganisms;2022-01-23

5. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese;International Journal of Environmental Research and Public Health;2021-02-13

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