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

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Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene

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Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

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Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS

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Fungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study

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Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

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Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

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Microbiological characterization of Gioddu, an Italian fermented milk

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Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

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Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

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Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

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Microbiota of Milk and Dairy Foods: Structure and Function by -omics Approaches

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

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Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

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Croatian white grape variety Maraština: First taste of its indigenous mycobiota

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The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

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Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

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Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese

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Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese

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Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains

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Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheeses

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Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

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Epicoccum sp. as the causative agent of a reddish-brown spot defect on the surface of a hard cheese made of raw ewe milk

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Goat Cheese: a Model for Studying the Functional Microbiota in a One-health ContextPreprint

Tilocca, B., Soggiù, A., Iavarone, F., Greco, V., Putignani, L., Ristori, M. V., Macari, G., Spina, A. A., Morittu, V. M., Ceniti, C., et al. (2022) · Research Square · doi:10.21203/rs.3.rs-2088983/v1

Effect of Lactic and Acetic Acid on Some Pathogenic and Lactic Acid Bacteria Attempting Manufacturing Raw Milk Cheese Using Direct AcidificationPreprint

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Cheeses From Ewes’ and Goats’ Milk

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Characterization of lactic acid bacteria from Erzincan Tulum cheese: Probiotic potential, antimicrobial properties, and technological traits

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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

PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations

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Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Biolcati, F., Ferrocino, I., Bottero, M. T., & Dalmasso, A. (2021) · Foods · doi:10.3390/foods10081859 · Cited by 8 · see citing works

Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

Biolcati, F., Bottero, M. T., & Dalmasso, A. (2019) · Italian Journal of Food Safety · doi:10.4081/ijfs.2019.8574 · Cited by 6 · see citing works

Microbiological characterisation of Robiola di Roccaverano cheese using PCR–DGGE

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