[HTML][HTML] Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
The robustness of the starter culture during cheese fermentation is enhanced by the
presence of a rich consortium of microbes. Natural starters are consortia of microbes …
presence of a rich consortium of microbes. Natural starters are consortia of microbes …
The microbiota of Grana Padano cheese. A review
G Giraffa - Foods, 2021 - mdpi.com
Grana Padano (GP) is the most appreciated and marketed cheese with Protected
Designation of Origin in the world. The use of raw milk, the addition of undefined cultures …
Designation of Origin in the world. The use of raw milk, the addition of undefined cultures …
[HTML][HTML] Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk
J Rodríguez, A González-Guerra, L Vázquez… - International Journal of …, 2022 - Elsevier
High throughput sequencing has recently revealed the presence of Tetragenococcus-
related DNA sequences in dairy environments such as brine and cheeses. In the present …
related DNA sequences in dairy environments such as brine and cheeses. In the present …
[HTML][HTML] Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time
FM Sant'Anna, SU Wetzels, SHS Cicco, RC Figueiredo… - Food …, 2019 - Elsevier
The Minas artisanal cheese is a traditional product in its way of producing. Produced in the
Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an …
Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an …
The Variable Regions of Lactobacillus rhamnosus Genomes Reveal the Dynamic Evolution of Metabolic and Host-Adaptation Repertoires
Lactobacillus rhamnosus is a diverse Gram-positive species with strains isolated from
different ecological niches. Here, we report the genome sequence analysis of 40 diverse …
different ecological niches. Here, we report the genome sequence analysis of 40 diverse …
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter
The aim of this study was to explore diversity and dynamic of indigenous LAB strains
associated with a long ripened hard cheese produced from raw milk and undefined natural …
associated with a long ripened hard cheese produced from raw milk and undefined natural …
Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines
K Henríquez-Aedo, D Durán, A Garcia… - LWT-Food Science and …, 2016 - Elsevier
Most Chilean wineries perform malolactic fermentation by means of non-typified
autochthonous lactic acid bacteria already present in grapes and oak barrels or fermenters …
autochthonous lactic acid bacteria already present in grapes and oak barrels or fermenters …
How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses
Members of the Lactobacillus casei group, including species classified currently as L. casei,
L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk …
L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk …
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano
Microorganisms are an essential component of cheeses and play important roles during
both cheese manufacture and ripening. Both starter and secondary flora modify the physical …
both cheese manufacture and ripening. Both starter and secondary flora modify the physical …
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese‐like environmental conditions compared to de Man, Rogosa …
The aim of this study was to demonstrate the metabolic and proteomic adaptation of L
actobacillus rhamnosus strains, which were isolated at different stages of P armigiano R …
actobacillus rhamnosus strains, which were isolated at different stages of P armigiano R …