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Foods (Basel, Switzerland)|November 14, 2023
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in CheesemakingLuca Bettera, Alessia Levante, Elena Bancalari, et al.
Foods (Basel, Switzerland)|September 9, 2023
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of MilkLuca Bettera, Marcello Alinovi, Paolo D'Incecco, et al.
Food Microbiology|April 13, 2017
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methodsLuana Martins Perin, Maria Luisa Savo Sardaro, Luís Augusto Nero, et al.
Food Research International (Ottawa, Ont.)|June 13, 2020
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheeseElena Bancalari, Chiara Montanari, Alessia Levante, et al.
Food Microbiology|July 5, 2016
The spxB gene as a target to identify Lactobacillus casei group species in cheeseMaria Luisa Savo Sardaro, Alessia Levante, Valentina Bernini, et al.
Proteomics|September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe mediumClaudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Food Microbiology|May 14, 2013
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheesesElisa Sgarbi, Camilla Lazzi, Luca Iacopino, et al.
Food Microbiology|September 10, 2013
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starterTomislav Pogačić, Andrea Mancini, Marcela Santarelli, et al.
International Journal of Food Microbiology|July 29, 2019
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide productionElena Bancalari, Paolo D'Incecco, Maria Luisa Savo Sardaro, et al.
The Journal of Dairy Research|June 6, 2002
A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheesesAngiolella Lombardi, Luciana Dal Maistro, Paola De Dea, et al.
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