Animal Rennets as Sources of Dairy Lactic Acid Bacteria
暂无分享,去创建一个
Danilo Ercolini | Luca Settanni | Giancarlo Moschetti | Margherita Cruciata | Francesca De Filippis | F. De Filippis | A. La Storia | D. Ercolini | C. Sannino | G. Moschetti | L. Settanni | M. L. Scatassa | I. Mancuso | Antonietta La Storia | Ciro Sannino | Maria L. Scatassa | Isabella Mancuso | Margherita Cruciata
[1] M. Saha,et al. Microbial Study of Some Milk with Special Reference to Coli form Bacteria , 2006 .
[2] A. Flórez,et al. Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture , 2006 .
[3] E. Franciosi,et al. Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits , 2011 .
[4] P. L. Manachini,et al. Autolytic activity and pediocin-induced lysis in Pediococcus acidilactici and Pediococcus pentosaceus strains. , 2003, Journal of applied microbiology.
[5] E. Franciosi,et al. Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk , 2009 .
[6] A. Flórez,et al. PCR-DGGE as a tool for characterizing dominant microbial populations in the Spanish blue-veined Cabrales cheese , 2006 .
[7] Danilo Ercolini,et al. High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology , 2013, Applied and Environmental Microbiology.
[8] A. Bonanno,et al. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese. , 2012, International journal of food microbiology.
[9] P. Demertzis,et al. Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece). , 2011, Anaerobe.
[10] S. Temelli,et al. Determination of microbiological contamination sources during Turkish white cheese production , 2006 .
[11] Michele Iacono,et al. “Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese , 2012, Applied and Environmental Microbiology.
[12] Jan M. Rabaey,et al. Comparison of Methods , 2004 .
[13] A. Santillo,et al. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese. , 2012, Journal of dairy science.
[14] Danilo Ercolini,et al. Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions , 2011, Applied and Environmental Microbiology.
[15] C. Sannino,et al. Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese , 2013 .
[16] S. Çakmakçı,et al. Some Quality Characteristics of Commercial Liquid Rennet Samples , 2004 .
[17] G. Demko. Identification of Enterococci , 1975 .
[18] A. Slavchev,et al. Improving the Processed Cheese Quality by the Addition of Natural Spice Extracts , 2010 .
[19] E. Franciosi,et al. A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. , 2008, Journal of dairy science.
[20] U. Kulozik,et al. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins , 2009 .
[21] Sang Joon Kim,et al. A Mathematical Theory of Communication , 2006 .
[22] P. Fedorka-Cray,et al. Use of a Genus- and Species-Specific Multiplex PCR for Identification of Enterococci , 2004, Journal of Clinical Microbiology.
[23] Thomas L. Madden,et al. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. , 1997, Nucleic acids research.
[24] J. Tiedje,et al. Naïve Bayesian Classifier for Rapid Assignment of rRNA Sequences into the New Bacterial Taxonomy , 2007, Applied and Environmental Microbiology.
[25] G. Moschetti,et al. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. , 2010, Food microbiology.
[26] Dominique Chevalier-Lucia,et al. Assessment of the rennet coagulation of skim milk: A comparison of methods , 2007 .
[27] P. Fox,et al. Proteolysis in cheese during ripening , 1996 .
[28] Robert W. Li,et al. Metagenome Plasticity of the Bovine Abomasal Microbiota in Immune Animals in Response to Ostertagia Ostertagi Infection , 2011, PloS one.
[29] Eric P. Nawrocki,et al. An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea , 2011, The ISME Journal.
[30] S. Beasley. Isolation, identification and exploitation of lactic acid bacteria from human and animal microbiota , 2004 .
[31] Robert C. Edgar,et al. BIOINFORMATICS APPLICATIONS NOTE , 2001 .
[32] T. Beresford,et al. Recent advances in cheese microbiology , 2001 .
[33] John Bunge,et al. Estimating the Number of Species in a Stochastic Abundance Model , 2002, Biometrics.
[34] R. Knight,et al. Rapid denoising of pyrosequencing amplicon data: exploiting the rank-abundance distribution , 2010, Nature Methods.
[35] William A. Walters,et al. QIIME allows analysis of high-throughput community sequencing data , 2010, Nature Methods.
[36] M. Gatti,et al. Grana Padano cheese whey starters: microbial composition and strain distribution. , 2008, International journal of food microbiology.
[37] A I Saeed,et al. TM4: a free, open-source system for microarray data management and analysis. , 2003, BioTechniques.
[38] P. Fox,et al. Cheese: Chemistry, Physics and Microbiology , 1993, Springer US.
[39] W. Liang,et al. 9) TM4 Microarray Software Suite , 2006 .
[40] S. Goodison,et al. 16S ribosomal DNA amplification for phylogenetic study , 1991, Journal of bacteriology.
[41] J. Chun,et al. EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences. , 2007, International journal of systematic and evolutionary microbiology.