Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

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The Complex Microbiota of Raw Milk

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Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits

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Microbes from raw milk for fermented dairy products

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Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

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Validation of EN ISO 6579-1 - Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1 detection of Salmonella spp.

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Identification of mesophilic lactic acid bacteria by using polymerase chain reaction-amplified variable regions of 16S rRNA and specific DNA probes

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Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

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Interests in Geotrichum candidum for cheese technology

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Multifactorial Diversity Sustains Microbial Community Stability

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Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases

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Identification of lactic acid bacteria: culture-dependent and culture-independent methods

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Microbial benefits and risks of raw milk cheese

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Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE

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Source of Enterococci in a Farmhouse Raw-Milk Cheese

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Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese

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PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese

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Functional implications of the microbial community structure of undefined mesophilic starter cultures

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Yeasts from autochthonal cheese starters: technological and functional properties

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Integrated polymerase chain reaction-based procedures for the detection and identification of species and subspecies of the Gram-positive bacterial genus Lactococcus

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Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

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Application of molecular approaches to study lactic acid bacteria in artisanal cheeses

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Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

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Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

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Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese

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Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena

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Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations

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Characterization of microbiota in Plaisentif cheese by high-throughput sequencing

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Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses

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Comparing natural and selected starter cultures in meat and cheese fermentations

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Novel cultures for cheese improvement

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Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits

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Microbiological characterisation of Robiola di Roccaverano cheese using PCR–DGGE

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Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

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

Santarelli, M., Bottari, B., Lazzi, C., Neviani, E., & Gatti, M. (2013) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2013.04.007 · Cited by 56 · see citing works

An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481

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Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses

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Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese

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Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands

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Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece

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Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese

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Random amplified polymorphic DNA analysis for differentiation of Leuconostoc mesenteroides subspecies isolated from Tenerife cheese

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Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese

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Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR–DGGE and RAPD–PCR

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Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of epsD

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Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano

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Isolation and characterisation of lactic acid bacteria from donkey milk

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

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The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

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Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production

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Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain

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