Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Measuring biological diversity

Magurran, A. E. (2004) · Choice Reviews Online · doi:10.5860/choice.42-1547 · Cited by 6,617 · see citing works

Measuring Biological Diversity

Reid, J. R. W. (2005) · Austral Ecology · doi:10.1111/j.1442-9993.2005.01502.x · Cited by 4,471 · see citing works

The proteotytic systems of lactic acid bacteria

Kunji, E. R. S., Mierau, I., Hagting, A., Poolman, B., & Konings, W. N. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395933 · Cited by 715 · see citing works

Monitoring change in biodiversity through composite indices

Buckland, S. T., Magurran, A. E., Green, R. E., & Fewster, R. M. (2005) · Philosophical Transactions of the Royal Society B Biological Sciences · doi:10.1098/rstb.2004.1589 · Cited by 406 · see citing works

Kinetic Bias in Estimates of Coastal Picoplankton Community Structure Obtained by Measurements of Small-Subunit rRNA Gene PCR Amplicon Length Heterogeneity

Suzuki, M. T., Rappé, M. S., & Giovannoni, S. J. (1998) · Applied and Environmental Microbiology · doi:10.1128/aem.64.11.4522-4529.1998 · Cited by 382 · see citing works

Use of Length Heterogeneity PCR and Fatty Acid Methyl Ester Profiles To Characterize Microbial Communities in Soil

Ritchie, N. J., Schutter, M. E., Dick, R. P., & Myrold, D. D. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.4.1668-1675.2000 · Cited by 245 · see citing works

The proteolytic system of lactic acid bacteria

Kok, J., & De Vos, W. M. (1994) · Genetics and Biotechnology of Lactic Acid Bacteria · doi:10.1007/978-94-011-1340-3_4 · Cited by 205 · see citing works

Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk

Rasolofo, E. A., St‐Gelais, D., LaPointe, G., et al. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.01.008 · Cited by 136 · see citing works

Effects of pH and Sugar on Acetoin Production from Citrate by Leuconostoc lactis

Cogan, T. M., O'Dowd, M., & Mellerick, D. M. (1981) · Applied and Environmental Microbiology · doi:10.1128/aem.41.1.1-8.1981 · Cited by 109 · see citing works

Grana Padano cheese whey starters: Microbial composition and strain distribution

Rossetti, L., Fornasari, M. E., Gatti, M., Lazzi, C., Neviani, E., & Giraffa, G. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.06.005 · Cited by 98 · see citing works

Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening.

Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., & Neviani, E. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.00871-08 · Cited by 94 · see citing works

Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses

Belletti, N., Gatti, M., Bottari, B., Neviani, E., Tabanelli, G., & Gardini, F. (2009) · Journal of Food Protection · doi:10.4315/0362-028x-72.10.2162 · Cited by 90 · see citing works

Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese

Williams, A. G., Withers, S. E., & Banks, J. M. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00027-3 · Cited by 88 · see citing works

Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR

Lazzi, C., Rossetti, L., Zago, M., Neviani, E., & Giraffa, G. (2004) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2004.02180.x · Cited by 84 · see citing works

Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese

Gatti, M., Lazzi, C., Rossetti, L., Mucchetti, G., & Neviani, E. (2003) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2003.01997.x · Cited by 82 · see citing works

High Temporal but Low Spatial Heterogeneity of Bacterioplankton in the Chesapeake Bay

Kan, J., Suzuki, M. T., Wang, K., Evans, S. E., & Chen, F. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.00541-07 · Cited by 80 · see citing works

Natural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach

Bottari, B., Santarelli, M., Neviani, E., & Gatti, M. (2010) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04564.x · Cited by 72 · see citing works

Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

Lindner, J. D. D., Bernini, V., Lorentiis, A. D., Pecorari, A., Neviani, E., & Gatti, M. (2008) · Dairy Science and Technology · doi:10.1051/dst:2008019 · Cited by 69 · see citing works

Usefulness of length heterogeneity-PCR for monitoring lactic acid bacteria succession during maize ensiling: LAB succession in maize silage by LH-PCR

Brusetti, L., Borin, S., Mora, D., Rizzi, A., Raddadi, N., Sorlini, C., & Daffonchio, D. (2006) · FEMS Microbiology Ecology · doi:10.1111/j.1574-6941.2005.00059.x · Cited by 64 · see citing works

The spatial distribution of bacteria in Grana-cheese during ripening

Monfredini, L., Settanni, L., Poznanski, E., Cavazza, A., & Franciosi, E. (2011) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2011.07.002 · Cited by 62 · see citing works

Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains

Valence, F., Deutsch, S., Richoux, R., Gagnaire, V., & Lortal, S. (2000) · Journal of Dairy Research · doi:10.1017/s0022029900004118 · Cited by 62 · see citing works

Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach

Solieri, L., Bianchi, A., & Giudici, P. (2012) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2012.04.002 · Cited by 59 · see citing works

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

Neviani, E., Lindner, J. D. D., Bernini, V., & Gatti, M. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.01.004 · Cited by 59 · see citing works

Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters

Gatti, M., Bernini, V., Lazzi, C., & Neviani, E. (2006) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2006.01859.x · Cited by 54 · see citing works

Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community

Santarelli, M., Gatti, M., Lazzi, C., Bernini, V., Zapparoli, G., & Neviani, E. (2008) · Journal of Dairy Science · doi:10.3168/jds.2007-0296 · Cited by 52 · see citing works

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

Jardin, J., Mollé, D., Piot, M., et al. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.01.008 · Cited by 45 · see citing works

Cultivability ofStreptococcus thermophilusin Grana Padano cheese whey starters

Fornasari, M. E., Rossetti, L., Carminati, D., & Giraffa, G. (2006) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2006.00155.x · Cited by 39 · see citing works

Microbiology of Hard Cheese

Cogan, T. M., & Beresford, T. P. (2002) · doi:10.1002/0471723959.ch11 · Cited by 34 · see citing works

Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes

Duthoit, F., Tessier, L., & Montel, M. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2005.02575.x · Cited by 31 · see citing works

An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana‐type cheese

Rossi, F., Gatto, V., Sabattini, G., & Torriani, S. (2012) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2012.00844.x · Cited by 27 · see citing works

Population dynamics of lactobacilli in Grana cheese

Zago, M., Fornasari, M. E., Rossetti, L., Bonvini, B., Scano, L., Carminati, D., & Giraffa, G. (2007) · Annals of Microbiology · doi:10.1007/bf03175072 · Cited by 24 · see citing works

Use of DNA Quantification To Measure Growth and Autolysis of Lactococcus and Propionibacterium spp. in Mixed Populations

Treimo, J., Vegarud, G. E., Langsrud, T., & Rudi, K. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.00515-06 · Cited by 24 · see citing works

Presence of Peptidase Activities in Different Varieties of Cheese

Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., & Neviani, E. (1999) · Letters in Applied Microbiology · doi:10.1046/j.1365-2672.1999.00541.x · Cited by 23 · see citing works

Fermented Foods as a Dietary Source of Live Organisms

Rezac, S., Kok, C. R., Heermann, M., & Hutkins, R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01785 · Cited by 540 · see citing works

Invited review: microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216 · see citing works

Symposium review: interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

Blaya, J., Barzideh, Z., & LaPointe, G. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-13345 · Cited by 200 · see citing works

Drivers that establish and assembly the lactic acid bacteria biota in cheeses.

Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P. F., & De Angelis, M. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.06.010 · Cited by 151 · see citing works

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., & Gatti, M. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.06.009 · Cited by 60 · see citing works

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

Garofalo, C., Bancalari, E., Milanović, V., Cardinali, F., Osimani, A., Sardaro, M. L. S., Bottari, B., Bernini, V., Aquilanti, L., Clementi, F., et al. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.11.008 · Cited by 49 · see citing works

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Bettera, L., Levante, A., Bancalari, E., Bottari, B., & Gatti, M. (2023) · Frontiers in microbiology · doi:10.3389/fmicb.2022.1092224 · Cited by 47 · see citing works

How the fewest become the greatest. L. casei’ s impact on long ripened cheeses.

Bottari, B., Levante, A., Neviani, E., & Gatti, M. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02866 · Cited by 45 · see citing works

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Bottari, B., Levante, A., Bancalari, E., Sforza, S., Bottesini, C., Prandi, B., De Filippis, F., Ercolini, D., Nocetti, M., & Gatti, M. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.581658 · Cited by 41 · see citing works

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.

D'Incecco, P., Gatti, M., Hogenboom, J. A., Bottari, B., Rosi, V., Neviani, E., & Pellegrino, L. (2016) · Food Microbiology · doi:10.1016/j.fm.2015.11.020 · Cited by 39 · see citing works

Metabolic Gene-Targeted Monitoring of Non-Starter Lactic Acid Bacteria during Cheese Ripening

Levante, A., De Filippis, F., La Storia, A., Gatti, M., Neviani, E., Ercolini, D., & Lazzi, C. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.07.002 · Cited by 35 · see citing works

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

Lazzi, C., Turroni, S., Mancini, A., Sgarbi, E., Neviani, E., Brigidi, P., & Gatti, M. (2014) · BMC Microbiology · doi:10.1186/1471-2180-14-28 · Cited by 35 · see citing works

Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

Biolcati, F., Andrighetto, C., Bottero, M. T., & Dalmasso, A. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-17451 · Cited by 26 · see citing works

Investigation of the Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as the Exclusive Source of Nutrients

Sgarbi, E., Bottari, B., Gatti, M., & Neviani, E. (2014) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12132 · Cited by 20 · see citing works

High-Speed Cold Centrifugation of Milk Modifies the Microbiota, the Ripening Process and the Sensory Characteristics of Raw-Milk Hard Cheeses

D'Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M., Gobbi, S., Candotti, P., Nazzicari, N., Limbo, S., Gatti, M., et al. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113102 · Cited by 10 · see citing works

The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community

Neviani, E. (2024) · Microorganisms · doi:10.3390/microorganisms12122443 · Cited by 5 · see citing works

Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages

(2007)

Discussion on the method of increasing lactic acid bacteria number in the culture medium

(2008)

Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC

Altemueller, A., & Rosenberg, M. (1996) · Journal of Food Science · doi:10.1111/j.1365-2621.1996.tb14179.x · Cited by 20 · see citing works

Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

Feutry, F., Torre, P., Arana, I., García, S., Elortondo, F. J. P., & Berthier, F. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.12.004 · Cited by 3 · see citing works

The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis

Morgan, S. M., O’Sullivan, L., Ross, R. P., & Hill, C. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00123-1 · Cited by 40 · see citing works