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cheese

  • Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk
    Microbial Ecology
    Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk

    The microbiota is known to play a key role in the development of the organoleptic features of dairy products. Lactobacilli have been reported to represent one of the main components of the nonstarter bacterial population, i.e., bacteria that are not deliberately added to the milk, harbored by cheese, although the species-level composition of this microbial population has never been assessed in detail. In the present study, we applied a...

    Christian Milani, Federico Fontana, Giulia Alessandri, Leonardo Mancabelli, Gabriele Andrea Lugli, Giulia Longhi, Rosaria Anzalone, Alice Viappiani, Sabrina Duranti, Francesca Turroni, Maria Cristina Ossiprandi, Douwe van Sinderen, Marco Ventura
  • Viable and Total Bacterial Populations Undergo Equipment- and Time-Dependent Shifts during Milk Processing
    Food Microbiology
    Viable and Total Bacterial Populations Undergo Equipment- and Time-Dependent Shifts during Milk Processing

    Milk undergoes sustained contact with the built environment during processing into finished dairy products. This contact has the potential to influence the introduction, viability, and growth of microorganisms within the milk. Currently, the population dynamics of bacteria in milk undergoing processing are not well understood. Therefore, we measured for total and viable bacterial composition and cell numbers in milk over time and at...

    Mary E. Kable, Yanin Srisengfa, Zhengyao Xue, Laurynne C. Coates, Maria L. Marco
  • Food Microbiology
    The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages
    Hany Geagea, Simon J. Labrie, Muriel Subirade, Sylvain Moineau
  • Food Microbiology
    Lactolisterin BU, a Novel Class II Broad-Spectrum Bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis BGBU1-4
    Jelena Lozo, Nemanja Mirkovic, Paula M. O'Connor, Milka Malesevic, Marija Miljkovic, Natalija Polovic, Branko Jovcic, Paul D. Cotter, Milan Kojic
  • Food Microbiology
    A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum
    S. Mills, C. Griffin, P. M. O'Connor, L. M. Serrano, W. C. Meijer, C. Hill, R. P. Ross
  • Food Microbiology
    Tool for Quantification of Staphylococcal Enterotoxin Gene Expression in Cheese
    Manon Duquenne, Isabelle Fleurot, Marina Aigle, Claire Darrigo, Elise Borezée-Durant, Sylviane Derzelle, Marielle Bouix, Véronique Deperrois-Lafarge, Agnès Delacroix-Buchet
  • Food Microbiology
    Identification of a Secreted Lipolytic Esterase in Propionibacterium freudenreichii, a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis
    J. Dherbécourt, H. Falentin, J. Jardin, M.-B. Maillard, F. Baglinière, F. Barloy-Hubler, A. Thierry
  • Evolutionary and Genomic Microbiology
    Evolution of Lactococcus lactis Phages within a Cheese Factory
    Geneviève M. Rousseau, Sylvain Moineau
  • Food Microbiology
    Enterocin 96, a Novel Class II Bacteriocin Produced by Enterococcus faecalis WHE 96, Isolated from Munster Cheese
    Esther Izquierdo, Camille Wagner, Eric Marchioni, Dalal Aoude-Werner, Saïd Ennahar
  • Food Microbiology
    Characterization of Tetracycline-Resistant Streptococcus thermophilus Isolates from Italian Soft Cheeses
    Lucia Rizzotti, Federica La Gioia, Franco Dellaglio, Sandra Torriani

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