Advances in Microbiology

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org
"Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture"
written by Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo, María Eugenia Tornadijo,
published by Advances in Microbiology, Vol.5 No.11, 2015
has been cited by the following article(s):
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[1] Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese
International Journal of …, 2022
[2] Enterococci from raw-milk cheeses: current knowledge on safety, technological, and probiotic concerns
Vidojević, K Veljović, N Popović, M Tolinački… - Foods, 2021
[3] Evaluación de las variables sensoriales, microbiológicas y fisicoquímicas de quesos artesanales madurados producidos en real del castillo nuevo, Ensenada …
2021
[4] Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles
2021
[5] A rapid screening method to evaluate acidifying activity by lactic acid bacteria
2021
[6] Características fisicoquímicas, sensoriales y microbiológicas de queso crema elaborado con adición de bacterias ácido lácticas como cultivo iniciador
2020
[7] Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries-technological and probiotic properties
2020
[8] Physicochemical, sensory, and microbiological characteristics of 'queso crema'cheese made with lactic acid bacteria as a starter culture
2020
[9] Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk
2020
[10] Potential of lactic acid bacteria from Pico cheese for starter culture development
2019
[11] Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks
2019
[12] ENZYME PROFILE OF LACTOBACILLI FROM TRADITIONAL BULGARIAN FERMENTED MILK PRODUCTS.
2019
[13] Características fisicoquímicas, sensoriales y microbiológicas de queso crema elaborado con adición de bacterias ácido lácticas como cultivo iniciador …
2019
[14] Cheese Whey and Ricotta Whey for the Growth and Encapsulation of Endogenous Lactic Acid Bacteria
2019
[15] Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid …
Food Microbiology, 2019
[16] Identification and comparative characterization of new lactic acid bacteria isolated from Armenian dairy products by phenotypic and molecular methods
2018
[17] Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
CyTA - Journal of Food, 2018
[18] Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese
International Journal of Dairy Technology, 2018
[19] Influencia de los microorganismos en la elaboración de los quesos gallegos
2018
[20] Mould Surface-Ripened Cheeses
Global Cheesemaking Technology: Cheese Quality and Characteristics, 2018
[21] Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow's milk and goat of Algerian populations
Journal of Fundamental and Applied Sciences, 2017
[22] Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
Journal of Functional Foods, 2017
[23] Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved
Journal of Functional Foods, 2017
[24] Semi‐hard Cheeses
Semi‐hard Cheeses. Global Cheesemaking Technology: Cheese Quality and Characteristics, 2017
[25] BIODIVERSITY OF LACTIC ACID BACTERIA AND PRESERVING BY FREEZE AND SPRAY DRYING OF LACTOBACILLUS PLANTARUM FROM MARAJó CHEESE
Thesis, 2016
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