Works about CHEESE microbiology

Results: 348

Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.

Published in:

Biotechnology Letters, 2003, v. 25, n. 8, p. 599, doi. 10.1023/a:1023003306373

By:

Martínez-Cuesta, Carmen;
Peláez, Carmen;
Requena, Teresa

Publication type:

Article

Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 721, doi. 10.1007/s00217-017-2992-1

By:

Beatrice, Torracca;
Francesca, Pedonese;
Barbara, Turchi;
Filippo, Fratini;
Roberta, Nuvoloni

Publication type:

Article

Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses.

Published in:

European Food Research & Technology, 2015, v. 241, n. 3, p. 377, doi. 10.1007/s00217-015-2469-z

By:

Ladero, Victor;
Martín, María;
Redruello, Begoña;
Mayo, Baltasar;
Flórez, Ana;
Fernández, María;
Alvarez, Miguel

Publication type:

Article

Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters.

Published in:

European Food Research & Technology, 2014, v. 238, n. 3, p. 485, doi. 10.1007/s00217-013-2127-2

By:

Poveda, Justa;
Nieto-Arribas, Pedro;
Seseña, Susana;
Chicón, Rosa;
Castro, Lucía;
Palop, Llanos;
Cabezas, Lourdes

Publication type:

Article

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 789, doi. 10.1007/s00217-012-1697-8

By:

Edalatian, Mohammad;
Habibi Najafi, Mohammad;
Mortazavi, Seyed;
Alegría, Ángel;
Delgado, Susana;
Bassami, Mohammad;
Mayo, Baltasar

Publication type:

Article

The effect of storage temperature and time on the consistency and color of sterilized processed cheese.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 223, doi. 10.1007/s00217-008-0926-7

By:

Buňka, František;
Štětina, Jiří;
Hrabě, Jan

Publication type:

Article

The effects of different salting and preservation techniques of kaşar cheese on cheese quality.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2015, v. 39, n. 5, p. 621, doi. 10.3906/vet-1407-74

By:

ÇETİNKAYA, Asya;
ATASEVER, Mustafa

Publication type:

Article

A survey of aflatoxin M1 levels in Kahramanmaraş cheese.

Published in:: Turkish Journal of Veterinary & Animal Sciences, 2010, v. 34, n. 6, p. 497, doi. 10.3906/vet-0709-30
Publication type:: Article

COMPARATIVE STUDY REGARDING THE PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL ACTIVITIES OF OLEA EUROPAEA L. OIL AND CANNABIS SATIVA L. SEED OIL OBTAINED BY COLD PRESSING.

Published in:

Farmacia, 2019, v. 67, n. 5, p. 759, doi. 10.31925/farmacia.2019.5.2

By:

AL JOURDI, HANADI;
POPESCU, CARMEN;
UDEANU, DENISA IOANA;
ARSENE, ANDREEA;
SEVASTRE, ANI;
VELESCU, BRUNO ȘTEFAN;
LUPULIASA, DUMITRU

Publication type:

Article

Antimicrobial Effects of Mentha pulegium Essential Oil on Listeria monocytogenes in Iranian White Cheese.

Published in:

Journal of Food Quality & Hazards Control, 2016, v. 3, n. 1, p. 20

By:

Sadeghi, E.;
Mohammadi, A.;
Jamilpanah, M.;
Bashiri, M.;
Bohlouli, S.

Publication type:

Article

Effect of Monolaurin Alone and in Combination with EDTA on Viability of Escherichia coli and Staphylococcus aureus in Culture Media and Iranian White Cheese.

Published in:

Journal of Food Quality & Hazards Control, 2014, v. 1, n. 4, p. 108

By:

Tajik, H.;
Raeisi, M.;
Rohani, S.M. Razavi;
Hashemi, M.;
Zare, M. Amin;
Naghili, H.;
Rozbani, D.;
Ben Ammar, D.

Publication type:

Article

Occurrence of Aflatoxin M<sub>1</sub> in Pasteurized and Traditional Cheese Marketed in Southern Khorasan, Iran.

Published in:

Journal of Food Quality & Hazards Control, 2014, v. 1, n. 3, p. 77

By:

Khodadadi, M.;
Khosravi, R.;
Allahresani, A.;
Khaksar, Y.;
Rafati, L.;
Barikbin, B.

Publication type:

Article

Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese.

Published in:

Alexandria Journal of Veterinary Sciences, 2018, v. 59, n. 2, p. 119, doi. 10.5455/ajvs.302642864

By:

Khaled, Ranya;
Amer, Amr A.;
El-Ansary, Maria

Publication type:

Article

Microbiological Quality of Soft Cheese Marketed in Cairo and Giza Governorates.

Published in:

Alexandria Journal of Veterinary Sciences, 2016, v. 50, n. 1, p. 18, doi. 10.5455/ajvs.232525

By:

Hassan, Gamal M.;
Gomaa, Soad M.

Publication type:

Article

Occurrence and Behavior of Pseudomonas Organisms in White Soft Cheese.

Published in:

Alexandria Journal of Veterinary Sciences, 2014, v. 44, n. 1, p. 74, doi. 10.5455/ajvs.166387

By:

El-Leboudy, Ahlam A.;
Amer, Amr A.;
Nasief, Mohamed E.;
Eltony, Shaimaa M.

Publication type:

Article

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 7, doi. 10.6066/jtip.2014.25.1.7

By:

Afiati, Fifi;
Yopi;
Maheswari, Rarah R. A.

Publication type:

Article

INFLUENCE OF DIFFERENT STORAGE CONDITIONS ON THE OCCURRENCE OF ENTEROCOCCI IN SMEAR RIPENED CHEESES.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 1131, doi. 10.5219/1361

By:

Cwiková, Olga;
Franke, Gabriela

Publication type:

Article

THE CHARACTERISTIC OF SHEEP CHEESE "BRYNDZA" FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 69, doi. 10.5219/1239

By:

Kačániová, Miroslava;
Nagyová, Ľudmila;
Štefániková, Jana;
Felsöciová, Soňa;
Godočíková, Lucia;
Haščík, Peter;
Horská, Elena;
Kunová, Simona

Publication type:

Article

Stability of Shredded Mozzarella Cheese Under Modified Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1075, doi. 10.1111/j.1365-2621.1998.tb15858.x

By:

Eliot, S. C.;
Vuillemard, J.-C.

Publication type:

Article

Physiological characterization of common fungi associated with cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 157, doi. 10.1111/j.1365-2621.1998.tb15699.x

By:

Haasum, Iben;
Neilsen, Vaeggemoe

Publication type:

Article

Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 402, doi. 10.1111/j.1365-2621.1991.tb05290.x

By:

SHELLHAMMER, T.H.;
SINGH, R.P.

Publication type:

Article

Clarification of Cheese Whey by Aqueous Two-Phase Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1369, doi. 10.1111/j.1365-2621.1989.tb05997.x

By:

CHEN, JYH-PING

Publication type:

Article

Scientific Opinion on the substantiation of a health claim related to ' Lactobacillus plantarum TENSIA® in the semi-hard Edam-type 'heart cheese' of Harmony™' and maintenance of normal blood pressure pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Published in:: EFSA Journal, 2014, v. 12, n. 10, p. n/a, doi. 10.2903/j.efsa.2014.3842
Publication type:: Article

A comparison of enterococcal genotypes from the human mouth and cheese.

Published in:

International Endodontic Journal, 2010, v. 43, n. 4, p. 352, doi. 10.1111/j.1365-2591.2010.01682_6.x

By:

Williams, S.C.;
Wade, W.G.

Publication type:

Article

Effect of plant extracts of Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski Kachkaval cheese.

Published in:

Chemical Industry / Hemijska Industrija, 2015, v. 69, n. 1, p. 85, doi. 10.2298/HEMIND140129025K

By:

Kuræubiæ, Vladimir S.;
Maškoviæ, Pavle Z.;
Vujiæ, Jelena M.;
Ilièiæ, Mirela D.;
Vraniæ, Danijela;
Veskoviæ-Moraèanin, Slavica M.

Publication type:

Article

Use of Bacteriocinogenic Cultures without Inhibiting Cheese Associated Nonstarter Lactic Acid Bacteria; A Trial with Lactobacillus plantarum.

Published in:

Challenges (20781547), 2016, v. 7, n. 1, p. 4, doi. 10.3390/challe7010004

By:

Rossi, Franca;
Veneri, Gianluca

Publication type:

Article

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 2, p. 245, doi. 10.1080/19440049.2014.997808

By:

Cakmakci, Songul;
Gurses, Mustafa;
Hayaloglu, A. Adnan;
Cetin, Bulent;
Sekerci, Pinar;
Dagdemir, Elif

Publication type:

Article

Antibiotic resistance and prevalence of Enterococcus spp. and Escherichia coli isolated from bryndza cheese.

Published in:

Italian Journal of Animal Science, 2015, v. 14, n. 4, p. 609, doi. 10.4081/ijas.2015.3968

By:

Vrabec, Marek;
Lovayová, Viera;
Dudriková, Katarína;
Gallo, Juraj;
Dudriková, Eva

Publication type:

Article

Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures.

Published in:

Italian Journal of Animal Science, 2011, v. 10, n. 2, p. 111, doi. 10.4081/ijas.2011.e22

By:

Turchi, Barbara;
Nuvoloni, Roberta;
Fratini, Filippo;
Pedonese, Francesca;
Ebani, Valentina V.;
Cerri, Domenico

Publication type:

Article

Prevalence and characterization of Listeria monocytogenes , Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco.

Published in:

International Journal of Environmental Health Research, 2015, v. 25, n. 2, p. 140, doi. 10.1080/09603123.2014.915016

By:

Soto Beltran, Marcela;
Gerba, Charles P.;
Porto Fett, Anna;
Luchansky, John B.;
Chaidez, Cristobal

Publication type:

Article

Carga ácida de la dieta; mecanismos y evidencia de sus repercusiones en la salud.

Published in:

Nefrologia, 2019, v. 39, n. 4, p. 343, doi. 10.1016/j.nefro.2018.10.005

By:

Osuna-Padilla, I. A.;
Leal-Escobar, G.;
Garza-García, C. A.;
Rodríguez-Castellanos, F. E.

Publication type:

Article

Characterization of May bryndza cheese from various regions in Slovakia based on microbiological, molecular and principal volatile odorants examination.

Published in:

Journal of Food & Nutrition Research, 2015, v. 54, n. 3, p. 239

By:

ŠAKOVÁ, NIKOLETA;
SÁDECKÁ, JANA;
LEJKOVÁ, JADŽA;
PUŠKÁROVÁ, ANDREA;
KOREŇOVÁ, JANKA;
KOLEK, EMIL;
VALÍK, ĽUBOMÍR;
KUCHTA, TOMÁŠ;
PANGALLO, DOMENICO

Publication type:

Article

Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.

Published in:

BMC Microbiology, 2017, v. 17, p. 1, doi. 10.1186/s12866-016-0911-4

By:

Jing Li;
Yi Zheng;
Haiyan Xu;
Xiaoxia Xi;
Qiangchuan Hou;
Shuzhen Feng;
Laga Wuri;
Yanfei Bian;
Zhongjie Yu;
Lai-Yu Kwok;
Zhihong Sun;
Tiansong Sun

Publication type:

Article

Impact of Socioeconomic and Demographic Factors on The Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru.

Published in:

Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1322, doi. 10.12944/CRNFSJ.11.3.33

By:

HERRERA GAVILAN, GRECIA XIOMARA;
ALFREDO ESPINOZA-ESPINOZA, LUIS;
JORGE VEGA-PORTALATINO, EDWIN;
ARELIS MORENO-QUISPE, LUZ;
DEL PILAR RUIZ-ATOCHE, ELIANA;
VALDIVIEZO-MARCELO, JAIME;
ALBERTO RUIZ-FLORES, LUIS

Publication type:

Article

Listeria monocytogenes in Brazilian Foods: Occurrence, Risks to Human Health and Their Prevention.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 320, doi. 10.12944/CRNFSJ.7.2.02

By:

OLIVEIRA, NAILA ALBERTINA;
BITTENCOURT, GABRIELA MARQUES;
BARANCELLI, GIOVANA VERGINIA;
KAMIMURA, ELIANA SETSUKO;
LEE, SARAH HWA IN;
OLIVEIRA, CARLOS AUGUSTO FERNANDES

Publication type:

Article

Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA.

Published in:

Medical Laboratory Journal, 2018, v. 12, n. 3, p. 1, doi. 10.29252/mlj.12.3.1

By:

Ebrahim, Awat;
Mohammadi, Keiwan Ebrahimi

Publication type:

Article

Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains.

Published in:

Biomedicines, 2020, v. 8, n. 12, p. 594, doi. 10.3390/biomedicines8120594

By:

Plessas, Stavros;
Kiousi, Despoina Eugenia;
Rathosi, Marina;
Alexopoulos, Athanasios;
Kourkoutas, Yiannis;
Mantzourani, Ioanna;
Galanis, Alex;
Bezirtzoglou, Eugenia

Publication type:

Article

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF BALADI, A TRADITIONAL JORDANIAN CHEESE MADE FROM RAW SHEEP MILK.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 1, p. 60

By:

Haddadin, J.;
Al-Tahiri, R.

Publication type:

Article

CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 287

By:

Renna, M.;
Garda, A.;
Lussiana, C.;
Ambrosoli, R.;
Battaglini, L. M.

Publication type:

Article

FATE OF LISTERIA MONOCYTOGENES DURING THE MANUFACTURE AND STORAGE OF CHEVRE METSOVO AND PICHTOGALO CHANION CHEESES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 1, p. 51

By:

Theodoridis, A. K.;
Papageorgiou, D. K.;
Abrahim, A.;
Karaioannoglou, P. G.

Publication type:

Article

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life.

Published in:

Macedonian Veterinary Review, 2016, v. 39, n. 1, p. 59, doi. 10.1515/macvetrev-2015-0068

By:

Vrdoljak, Josip;
Dobranić, Vesna;
Filipović, Ivana;
Zdolec, Nevijo

Publication type:

Article

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-89959-x

By:

Turri, Federica;
Cremonesi, Paola;
Battelli, Giovanna;
Severgnini, Marco;
Brasca, Milena;
Gandini, Gustavo;
Pizzi, Flavia

Publication type:

Article

MONITORING THE PRESENCE OF STAPHYLOCOCCUS COAGULASO POSITIVE IN SHARRI CHEESE DURING THE TRADITIONAL RIPENING.

Published in:

Albanian Journal of Agricultural Sciences, 2012, v. 11, n. 4, p. 243

By:

FERATII, ISMAIL;
BIJO, BIZENA;
DURMISHI, NAMIK;
CONEVA, ELIZABETA

Publication type:

Article

Diet and acne: review of the evidence from 2009 to 2020.

Published in:

International Journal of Dermatology, 2021, v. 60, n. 6, p. 672, doi. 10.1111/ijd.15390

By:

Dall'Oglio, Federica;
Nasca, Maria Rita;
Fiorentini, Federica;
Micali, Giuseppe

Publication type:

Article

Çeşitli peynir örneklerinde aflatoksin M1 varlığının HPLC ile analizi.

Published in:

Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji, 2012, v. 69, n. 2, p. 89, doi. 10.5505/TurkHijyen.2012.78942

By:

DİNÇEL, Aysun;
DEMLİ, Figen;
DURLU-ÖZKAYA, Fügen;
ALATAN, Filiz;
UZUN, Ramazan;
SUBAŞI, Serdar Alp

Publication type:

Article

Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes.

Published in:

Nature Communications, 2018, v. 9, n. 1, p. 1, doi. 10.1038/s41467-017-02522-z

By:

Yuanchen Zhang;
Kastman, Erik K.;
Guasto, Jeffrey S.;
Wolfe, Benjamin E.

Publication type:

Article

Identification and Technological Characterisation of Lactic Acid Bacteria Isolated From Traditional Algerian Cheese "J'ben".

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 375, doi. 10.15316/SJAFS.2022.048

By:

KHALIL, Bounaama;
EL-AMINE, Dahou Abdelkader;
ZAKARIA, Meşkini;
ABDERRAHMEN, Abbad;
HAFIDA, Tahlaiti;
HOUARI, Yerrou;
ABDELKADER, Homrani

Publication type:

Article

The Quality Analysis of Cheese with Mould inside Dough.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 358

By:

Pavelková, Adriana;
Čuboň, Juraj;
Brijová, Soňa;
Hleba, Lukáš;
Kačániová, Miroslava

Publication type:

Article

Nutritional aspects in laboratory medicine.

Published in:: Clinical Chemistry & Laboratory Medicine, 2008, v. 46, p. S327, doi. 10.1515/CCLM.2008.407
Publication type:: Article

Botulism Outbreak in a Family after Ingestion of Locally Produced Cheese.

Published in:

Iranian Journal of Medical Sciences, 2017, v. 42, n. 2, p. 201

By:

Rafie, Shahram;
Salmanzadeh, Shokrollah;
Mehramiri, Asieh;
Nejati, Adel

Publication type:

Article