Microbial interactions within the cheese ecosystem and their application to improve quality and safety
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …
populations, among which lactic acid bacteria (LAB) are majority components with a …
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation
L Cocolin, V Alessandria, P Dolci, R Gorra… - International journal of …, 2013 - Elsevier
Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …
90s and since then they have been applied extensively. These methods do not rely on …
Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese
The availability and application of culture-independent tools that enable a detailed
investigation of the microbiota and microbial biodiversity of food systems has had a major …
investigation of the microbiota and microbial biodiversity of food systems has had a major …
[HTML][HTML] Invited review: Review of taxonomic changes in dairy-related lactobacilli
TS Oberg, DJ McMahon, MD Culumber… - Journal of Dairy …, 2022 - Elsevier
The genus Lactobacillus has represented an extremely large and diverse collection of
bacteria that populate a wide range of habitats, and which may have industrial applications …
bacteria that populate a wide range of habitats, and which may have industrial applications …
Biodiversity of lactic acid bacteria
Lactic acid bacteria (LAB) are regarded the most important bacteria concerning food
fermentation, pharmaceutical and special dietary applications. The most commonly used …
fermentation, pharmaceutical and special dietary applications. The most commonly used …
Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses–A literature review
M Metz, J Sheehan, PCH Feng - Food microbiology, 2020 - Elsevier
Many countries use Escherichia coli and coliforms as indicators of sanitary quality of foods
and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the …
and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the …
[HTML][HTML] Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia
J Yu, WH Wang, BLG Menghe, MT Jiri, HM Wang… - Journal of dairy …, 2011 - Elsevier
Spontaneous milk fermentation has a long history in Mongolia, and beneficial
microorganisms have been handed down from one generation to the next for use in …
microorganisms have been handed down from one generation to the next for use in …
In vitro fermentation of alginate and its derivatives by human gut microbiota
Alginate (Alg) has a long history as a food ingredient in East Asia. However, the human gut
microbes responsible for the degradation of alginate and its derivatives have not been fully …
microbes responsible for the degradation of alginate and its derivatives have not been fully …
Molecular techniques reveal more secrets of fermented foods
Fermented foods were likely to have been the first among all types of processed foods
consumed by human beings. The role that fermented food plays is not only related to the …
consumed by human beings. The role that fermented food plays is not only related to the …
A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese
Aims: In this study, we compare seven different methods which have been designed or
modified to extract total DNA from raw milk and raw milk cheese with a view to its …
modified to extract total DNA from raw milk and raw milk cheese with a view to its …