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 …
Microbial ecology of fermented vegetables and non-alcoholic drinks and current knowledge on their impact on human health
Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …
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 …
Relevance and analysis of butyric acid producing clostridia in milk and cheese
J Brändle, KJ Domig, W Kneifel - Food Control, 2016 - Elsevier
Via butyric acid fermentation, clostridia–mainly Clostridium tyrobutyricum–are able to
transform lactic acid into butyric acid, acetic acid and gas (H 2 and CO 2). The presence of …
transform lactic acid into butyric acid, acetic acid and gas (H 2 and CO 2). The presence of …
Microbiology of cheese ripening
PF Fox, TP Guinee, TM Cogan… - Fundamentals of cheese …, 2017 - Springer
This chapter considers the microbiology of cheese ripening and complements the next
chapter which considers the biochemistry of cheese ripening and the development of …
chapter which considers the biochemistry of cheese ripening and the development of …
[HTML][HTML] Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil
RM Bemfeito, JF Rodrigues, JG e Silva… - Journal of Dairy Science, 2016 - Elsevier
Abstract The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is
recognized worldwide for its tradition of producing artisanal cheeses. However, as …
recognized worldwide for its tradition of producing artisanal cheeses. However, as …
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
The study aims to produce yoghurt from kefir beverage and evaluate its fermentation
kinetics, volatile organic compounds, texture, and microbial characteristics. Kefir, a …
kinetics, volatile organic compounds, texture, and microbial characteristics. Kefir, a …
[HTML][HTML] The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese
This study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL− 1)
against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw …
against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw …
Phylogenetic distribution of the bacteriocin repertoire of lactic acid bacteria species associated with artisanal cheese
The microbiota contributes to artisanal cheese bioprotection and biopreservation through
inter and intraspecific competition. This work aimed to investigate the phylogenetic …
inter and intraspecific competition. This work aimed to investigate the phylogenetic …
Pecorino Crotonese cheese: Study of bacterial population and flavour compounds
CL Randazzo, I Pitino, A Ribbera, C Caggia - Food Microbiology, 2010 - Elsevier
The diversity and dynamics of the dominant bacterial population during the manufacture and
the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were …
the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were …