Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening (Q33358776)

26 July 2017

title

Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening (English)

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26 July 2017

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4

Benedetta Bottari

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26 July 2017

Juliano De Dea Lindner

object named as

Juliano De Dea Lindner

2

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Monica Gatti

1

object named as

Monica Gatti

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26 July 2017

Angela De Lorentiis

3

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26 July 2017

Marcela Santarelli

5

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26 July 2017

Valentina Bernini

6

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26 July 2017

Erasmo Neviani

7

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26 July 2017

language of work or name

English

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publication date

8 August 2008

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Applied and Environmental Microbiology

26 July 2017

published in

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26 July 2017

volume

74

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26 July 2017

issue

19

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26 July 2017

page(s)

6161-6167

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Release and persistence of extracellular DNA in the environment

26 July 2017

cites work

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

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

14 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Detection and traceability of genetically modified organisms in the food production chain

14 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees

14 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

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

14 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community

14 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

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

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Molecular typing of Lactobacillus delbrueckii of dairy origin by PCR-RFLP of protein-coding genes

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

Usefulness of length heterogeneity-PCR for monitoring lactic acid bacteria succession during maize ensiling

31 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2565984

31 October 2018

Identifiers

DOI

10.1128/AEM.00871-08

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26 July 2017

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26 July 2017

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