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Artykuły w czasopismach na temat „Ripening bacteria”

Autor: Grafiati
Data publikacji: 24 maja 2025
Data aktualizacji: 29 maja 2025

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1

Chen, Siyu, Renliu Qin, Da Yang, Wenjun Liu, and Shangdong Yang. "A Comparison of Rhizospheric and Endophytic Bacteria in Early and Late-Maturing Pumpkin Varieties." Microorganisms 10, no. 8 (2022): 1667. http://dx.doi.org/10.3390/microorganisms10081667.

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To determine whether rhizospheric and endophytic bacteria contribute to the ripening of pumpkins, an analysis was conducted on rhizospheric and endophytic bacteria and soil fertility in the rhizospheres of early and late-maturing pumpkin varieties. The results showed higher nitrogen and abscisic acid content and more gibberellin-producing bacteria in the rhizospheres or endophytes of the early maturing varieties. Greater soil fertility and more abundant rhizospheric and endophytic bacterial genera with a greater metabolic function might be important mechanisms for early ripening. Rhodococcus,
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Santamarina-García, Gorka, Igor Hernández, Gustavo Amores, and Mailo Virto. "Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing." Biology 11, no. 5 (2022): 769. http://dx.doi.org/10.3390/biology11050769.

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In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revealed several bacterial genera not reported previously in raw ewe milk and cheese, such as Buttiauxella and Obesumbacterium. Both the cheese making and ripening processes had a significant impact on bacterial communities. Overall, the growth of lactic acid bacteria (LAB) (Lactococcus, Lactobacillus, L
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Le Boucher, Clémentine, Valérie Gagnaire, Valérie Briard-Bion, et al. "Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese." Applied and Environmental Microbiology 82, no. 1 (2015): 202–10. http://dx.doi.org/10.1128/aem.02621-15.

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ABSTRACTIn cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of aLactococcus lactisstrain with two different spatial distributions, big
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4

Martín-Platero, Antonio M., Eva Valdivia, Mercedes Maqueda, Inés Martín-Sánchez, and Manuel Martínez-Bueno. "Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods." Applied and Environmental Microbiology 74, no. 18 (2008): 5662–73. http://dx.doi.org/10.1128/aem.00418-08.

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ABSTRACT We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid
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5

Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, et al. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi." Foods 9, no. 12 (2020): 1851. http://dx.doi.org/10.3390/foods9121851.

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Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation
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6

Ali, Abubakr Sayed, Alaa Ahmed Elsir, Ameer Ahmed Elobied, Ebtisam Ali Hassan, and Mohammed Sirelkhatim Mohammed. "Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage." Letters In Animal Biology 2, no. 2 (2022): 17–21. http://dx.doi.org/10.62310/liab.v2i2.83.

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This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates
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7

Alzobaay, A., and W. Alzobaay. "Role of Debaryomyces hansenii yeast in improving the microbial and sensory properties of Monterey cheese." Al-Anbar Journal of Veterinary Sciences 11, no. 1 (2018): 7–14. http://dx.doi.org/10.37940/ajvs.2018.11.1.2.

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Debaryomyces hansenii yeast was grown in Malt Extract Broth medium at 30 °C for 5 days until the total count reached 5.6 ×108 colony forming units/ milliliter, Monterey cheese was made from cow's milk and adding of starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp.cremoris with D.hansenii yeast as adjunct starter in 2% for each treatment included M1 (100% starter bacteria), M2 (50% starter bacteria + 50% live D.hansenii) and M3 (50% starter bacteria + 50% dead D.hansenii),the ripening of Monterey cheese was done at 15°C and (85% relative humidity) for 56 days. The
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8

Wang, De Bao, Li Hua Zhao, Fan Yang, et al. "Effect of the Starter Cultures on Microbial Characteristics of Mutton Fermented Sausages." Advanced Materials Research 1010-1012 (August 2014): 1789–92. http://dx.doi.org/10.4028/www.scientific.net/amr.1010-1012.1789.

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These sausages were manufactured with mutton and tail fat by starter culture. The microbiological of fermented mutton sausages were evaluated to determine their quality characteristics during ripening and storage. Two groups of fermented sausages manufacture using the same technology were named control group (CO) and starter culture group (SC). In this study, Lactic acid bacteria counts in sausages made with combinations of starter cultures increased to 8 logcfu/g. The total bacteria counts in the SC were lower (P < 0.05) than in the control (CO) after drying and storage time. During ripeni
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9

Bonnarme, Pascal, Lefki Psoni, and Henry E. Spinnler. "Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria." Applied and Environmental Microbiology 66, no. 12 (2000): 5514–17. http://dx.doi.org/10.1128/aem.66.12.5514-5517.2000.

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ABSTRACT Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. l-Methionine and α-keto-γ-methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No l-methionine deaminase activity could be detected in any of the ripening bacteria and l-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. The results suggest that several pathwa
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10

Cromie, Susan J., Janet E. Giles, and John R. Dulley. "Effect of elevated ripening temperatures on the microflora of Cheddar cheese." Journal of Dairy Research 54, no. 1 (1987): 69–76. http://dx.doi.org/10.1017/s0022029900025218.

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SummaryChanges in the composition of the microflora in Cheddar cheese ripened at elevated temperatures were examined. Cheeses were stored under the following ripening conditions: (i) control, 8°C for 32 weeks; (ii) 15°C, (iii) 17·5°C or (iv) 20°C, all for 8 weeks, then followed by 8°C for 24 weeks; (v) 15°C, (vi) 17·5°C or (vii) 20°C, all for 32 weeks. Generally, the total bacteria, lactic acid bacteria, lactobacilli and ‘undesirable lactobacilli’ (producing off flavours and CO2) counts in cheeses stored above 8°C were higher than in the control cheese. This effect seemed to be dependent on co
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11

Garbowska, Monika, Anna Berthold-Pluta, Lidia Stasiak-Różańska, and Antoni Pluta. "The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening." Animals 11, no. 9 (2021): 2699. http://dx.doi.org/10.3390/ani11092699.

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Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different
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12

Garbowska, Monika, Antoni Pluta, and Anna Berthold-Pluta. "Antihypertensive Peptide Activity in Dutch-Type Cheese Models Prepared with Different Additional Strains of Lactobacillus Genus Bacteria." Applied Sciences 9, no. 8 (2019): 1674. http://dx.doi.org/10.3390/app9081674.

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The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addition. After 5 weeks of ripening, all cheese models studied were characterized by a high ability of angiotensin convertase inhibition which exceeded 80%. The use of the adjunct bacterial cultures from the genus Lactobacillus contributed to lower IC50 values compared with the value determined for the control cheese model. The proteolytic activity
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13

Guizani, N., M. AI-Mugheiry, and M. Al-Ruzeiki. "Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk." Journal of Agricultural and Marine Sciences [JAMS] 5, no. 1 (2000): 1. http://dx.doi.org/10.24200/jams.vol5iss1pp1-7.

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Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to determine the changes in the microflora, physico-chemical, and biochemical characteristics over 30-day ripening period. The total bacteria counts were high in cheese throughout ripening with lactic acid bacteria being the main microbial group both on the surface as well as in the center of the curd. However, the microbial activity is more important on the surface than in the center. Each group of microorganisms showed a typical variation during ripening on the surface and in the center. External
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14

Bogdanović, Svetlana, Slaviša Stanković, Tanja Berić, et al. "Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”." Foods 12, no. 3 (2023): 664. http://dx.doi.org/10.3390/foods12030664.

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“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat con
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15

Bautista, Lydia, and Rohan G. Kroll. "Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese." Journal of Dairy Research 55, no. 4 (1988): 597–602. http://dx.doi.org/10.1017/s0022029900033380.

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SummaryEffects of the addition of a proteinase (Neutrase 1–5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coliand aSalmonellasp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from chees
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16

PRIEGO, R., L. M. MEDINA, and R. JORDANO. "Bactometer System versus Traditional Methods for Monitoring Bacteria Populations in Salchichón during Its Ripening Process." Journal of Food Protection 74, no. 1 (2011): 145–48. http://dx.doi.org/10.4315/0362-028x.jfp-10-244.

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The performance of the Bactometer system (an impedimetric microbial monitoring system) compared with traditional methods (microbial colony counts) for monitoring bacterial populations (lactic acid bacteria [LAB], Enterobacteriaceae, and coliforms) was studied in 90 samples of an experimental salchichón (a type of Spanish ripened dry sausage) during its ripening process. The population quantitations were carried out with fresh sausage, semiripened sausage (14 days of ripening), and finished product (28 days of ripening). The results showed a high correlation between the traditional microbial co
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17

Bojanic-Rasovic, M., S. Mirecki, N. Nikolic, V. Katic, and R. Rasovic. "The correlation between hygienic parameters of milk and weight loss of semihard cheese." Biotehnologija u stocarstvu 27, no. 2 (2011): 273–84. http://dx.doi.org/10.2298/bah1102273b.

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The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ?Cijevna? in Podgorica. Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14,20C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%
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18

Urçar Gelen, Sevda, Mustafa Atasever, and Özgür Kaynar. "Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese." Turkish Journal of Agriculture - Food Science and Technology 12, no. 10 (2024): 1630–34. http://dx.doi.org/10.24925/turjaf.v12i10.1630-1634.6657.

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In the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determined with the SDS-Page Electrophoresis to determine proteolysis during the ripening period and with the High-Performance Thin Layer Chromatography (HPTLC) for lipolysis. Physical, chemical, and microbiological analyzes were made at 0, 15, 30, 45, 60, and 75 days of ripening during which the changes in
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19

Mounier, Jérôme, Roberto Gelsomino, Stefanie Goerges, et al. "Surface Microflora of Four Smear-Ripened Cheeses." Applied and Environmental Microbiology 71, no. 11 (2005): 6489–500. http://dx.doi.org/10.1128/aem.71.11.6489-6500.2005.

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ABSTRACT The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier transform infrared spectroscopy and mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP) analysis for identifying and typing the yeast. The yeast microflora was very uniform, and
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20

Stachelska, Milena Alicja, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński, and Bartosz Kruszewski. "New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese." Molecules 29, no. 7 (2024): 1533. http://dx.doi.org/10.3390/molecules29071533.

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Lactic acid bacteria (LAB) play an important role in the ripening of cheeses and contribute to the development of the desired profile of aroma and flavor compounds. Therefore, it is very important to monitor the dynamics of bacterial proliferation in order to obtain an accurate and reliable number of their cells at each stage of cheese ripening. This work aimed to identify and conduct a quantitative assessment of the selected species of autochthonous lactic acid bacteria from raw cow’s milk cheese by the development of primers and probe pairs based on the uniqueness of the genetic determinants
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21

Özkütük, Ali Serhat, and Gülsün Özyurt. "A simple method for fish silage production: Using yoghurt as inoculum." Ege Journal of Fisheries and Aquatic Sciences 39, no. 3 (2022): 253–60. http://dx.doi.org/10.12714/egejfas.39.3.11.

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The evaluation of seafood processing wastes is an important issue in terms of both preventing environmental pollution and adding value to these wastes economically. The most practical method that can convert seafood processing waste into a valuable feed source and plant fertilizer is to make silage. In this study, the ripening times and nutritional components of fish silages prepared with direct addition of lactic acid bacteria culture (Streptococcus thermophilus), acidifying chemicals (formic acid) and yogurt, which is a fermented food, were compared. In the research, sardine fish (Sardina pi
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22

El Galiou, Ouiam, Safae Azzouz, Soumaya Ahadaf, et al. "Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening." International Food Research Journal 30, no. 4 (2023): 1001–14. http://dx.doi.org/10.47836/ifrj.30.4.17.

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The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat’s milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product’s sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactobacillus lactis subsp. lactis; (ii) a cheese (“LP”) made with the same lactococcal starter culture, and adding a strain of
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23

Burdychová, Radka, and P. Hoferková. "Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 2 (2008): 39–44. http://dx.doi.org/10.11118/actaun200856020039.

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Combination of microbiology cultivation methods and methods of molecular biology is the best way how to achieve correct qualitative and quantitative probiotic analysis. The aim of this study was mo­ni­to­ring of amounts of different starter bacteria supplemented with probiotic bacterial cells Lactobacillus casei (Chr. Hansen) during fermentation and ripening of fermented sausages. Two starter cultures, one consisted of Pediococcus pentosaceus and Staphylococcus xylosus, the second of Pediococcus pentosaceus and Staphylococcus carnosus, were used for the production of sausages. As a detection m
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VIGNOLO, GRACIELA M., AIDA P. de RUIZ HOLGADO, and GUILLERMO OLIVER. "Use of Bacterial Cultures in the Ripening of Fermented Sausages." Journal of Food Protection 52, no. 11 (1989): 787–91. http://dx.doi.org/10.4315/0362-028x-52.11.787.

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Pure bacterial cultures were used in the production of Argentina salami, the most popular cured meat product in the country. Three selected groups of two strains each of Lactobacillus plantarum and Micrococcus varians were used as a starter cultures, with two different sugar concentrations. Apart from the use of these starter cultures, the salami was manufactured under the same conditions normally used in industrial production. When 0.6% sucrose was used, the levels of L. plantarum and M. varians were 108 and 107 CFU/g, respectively, on the second day of ripening. Similar levels of lactic acid
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INNOCENTE, NADIA, and GERARDO PALLA. "Occurrence of D-amino acids in a typical semi-hard cheese." Journal of Dairy Research 66, no. 4 (1999): 633–37. http://dx.doi.org/10.1017/s0022029999003829.

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D-alanine (D-Ala), D-aspartic acid (D-Asp) and D-glutamic acid (D-Glu) are important constituents of the cell walls of bacteria responsible for fermentation processes, and have been detected in several fermented foods, such as cheeses, yogurt and vinegar (Palla et al. 1989; Brückner & Hausch, 1990; Dossena et al. 1991; Brückner et al. 1992; Gandolfi et al. 1992). In particular, D-amino acids have been found, free and abundant, in cheeses requiring long ripening periods (1–2 years; Santaguida et al. 1995). Their presence in cheeses could be related mainly to lysis of the bacterial wall, to
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Wójciak, Karolina, Małgorzata Materska, Arkadiusz Pełka, et al. "Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage." Molecules 29, no. 10 (2024): 2249. http://dx.doi.org/10.3390/molecules29102249.

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The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on p
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HUERTA, RAQUEL, R. JORDANO, L. M. MEDINA, and CARMEN LÓPEZ. "Population Dynamics of the Constitutive Biota of French Dry Sausages in a Pilot-Scale Ripening Chamber†." Journal of Food Protection 67, no. 10 (2004): 2306–9. http://dx.doi.org/10.4315/0362-028x-67.10.2306.

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The population dynamic of constitutive biota on 84 samples belonging to two different types of French fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. Samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. In addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. In general, the number of lactic acid bacteria that evolved during the ripening process of French dry sausages increased during the first days of the p
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Tsigkrimani, Markella, Magdalini Bakogianni, Spiros Paramithiotis, et al. "Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays." Microorganisms 10, no. 1 (2022): 161. http://dx.doi.org/10.3390/microorganisms10010161.

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Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and species dynamics during ripening. Thus, the aim of the present study was to assess the microecosystem as well as the autochthonous lactic acid microbiota during the ripening of artisanal Feta and Kefalograviera cheeses. For that purpose, raw sheep’s milk intended for cheesemaking, as well as Feta and Ke
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Balabanova, Tatyana, Mihaela Ivanova, Milena Dimitrova-Dicheva, and Ivelina Ivanova. "Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk." BIO Web of Conferences 45 (2022): 01001. http://dx.doi.org/10.1051/bioconf/20224501001.

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The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium (770 000 cells/ml), and high (1 310 000 cells/ml) SCC, respectively. The main chemical parameters, such as pH, titratable acidity, moisture content, fat content in the dry matter, protein content, sodium chloride content, and microbiological parameters (lactic acid bacteria count, pathogenic microorganisms, coliforms, psychrotrophic, yeasts and m
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Miocinovic, Jelena, Zorica Radulovic, Dusanka Paunovic, et al. "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria." Archives of Biological Sciences 66, no. 1 (2014): 65–73. http://dx.doi.org/10.2298/abs1401065m.

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Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening.
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Frétin, Marie, Amaury Gérard, Anne Ferlay, et al. "Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota." Microorganisms 10, no. 2 (2022): 334. http://dx.doi.org/10.3390/microorganisms10020334.

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A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations between cream origin and metagenomic, lipidomic and volatolomic profiles of these Cantal cheeses. Fungal and bacterial communities of cheese cores and rinds were characterized using DNA metabarcoding at different ripening times. Lipidome and volatolome we
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Duthoit, Frédérique, Jean-Jacques Godon, and Marie-Christine Montel. "Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis." Applied and Environmental Microbiology 69, no. 7 (2003): 3840–48. http://dx.doi.org/10.1128/aem.69.7.3840-3848.2003.

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ABSTRACT Microbial dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRN
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Jokovic, Natasa, Maja Vukasinovic, Katarina Veljovic, Maja Tolinacki, and L. Topisirovic. "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening." Archives of Biological Sciences 63, no. 1 (2011): 1–10. http://dx.doi.org/10.2298/abs1101001j.

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Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bac
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RINA, NURFITRIANI, NI PUTU RATNA AYU KRISHANTI, ALINA AKHDIYA, and ARIS TRI WAHYUDI. "Penapisan Bakteri Filosfer Penghasil Senyawa Bioaktif Anti Xanthomonas oryzae pv. oryzae Penyebab Penyakit Hawar Daun Bakteri pada Padi." Jurnal Sumberdaya Hayati 2, no. 1 (2016): 19–24. http://dx.doi.org/10.29244/jsdh.2.1.19-24.

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Bacterial leaf blight caused by Xanthomonas oryzae pv. oryzae (Xoo) is one of the important diseases in rice crops in Indonesia. The disease is difficult to be controlled since it attacks the rice plant at different growth stages such as tillering, flowering and ripening. One of the alternatives that could be used to control the disease is by using phyllosphere bacteria as the biocontrol agents. This study aims to isolate, characterize and screen the rice phyllosphere bacteria producing bioactive compounds against Xoo. Phyllosphere bacteria isolated from healthy leaves of rice var. Ciherang by
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KARAGEORGIS (Σ.Β. ΚΑΡΑΓΕΩΡΓΗΣ), S. B., D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ), A. I. MANTIS (Α.Ι. ΜΑΝΤΗΣ), and S. A. GEORGAKIS (Σ.Α ΓΕΩΡΓΑΚΗΣ). "Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese." Journal of the Hellenic Veterinary Medical Society 56, no. 3 (2017): 197. http://dx.doi.org/10.12681/jhvms.15081.

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The use of mesophilic lactic acid bacteria (LAB) in the manufacture of Feta cheese was studied. Five selected mesophilic strains, confirmed as Lactobacillus plantarum (2 strains), Lb. paracasei subsp. paracasein Lb. brevis and Lactococcus lactis subsp. lactis, isolated from ripened Feta and Teleme cheeses, were used in 7 different combinations, alone or in combination with Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (the control combination) for the manufacture of Feta cheese. Each combination of strains was used to prepare four different batches of Feta cheese, keeping al
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36

Mounier, Jérôme, Christophe Monnet, Tatiana Vallaeys, et al. "Microbial Interactions within a Cheese Microbial Community." Applied and Environmental Microbiology 74, no. 1 (2007): 172–81. http://dx.doi.org/10.1128/aem.01338-07.

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ABSTRACT The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and i
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HERNÁNDEZ-HERRERO, M. MANUELA, ARTUR X. ROIG-SAGUÉS, JOSÉ J. RODRÍGUEZ-JEREZ, and M. TERESA MORA-VENTURA. "Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)." Journal of Food Protection 62, no. 5 (1999): 509–14. http://dx.doi.org/10.4315/0362-028x-62.5.509.

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This study was performed to investigate halotolerant and halophilic histamine-producing bacteria isolated during the ripening of salted anchovies. Of the isolates obtained during the ripening of anchovies, 1.37% showed histamine-forming activity, most of them (70%) belonging to the Staphylococcus genus. S. epidermidis showed a powerful histamine-forming activity, producing more than 1,000 μg/ml in the presence of 3% and 10% NaCl. Another powerful histamine-producing bacterium isolated during the ripening of salted anchovies was S. capitis. It was able to produce about 400 μg/ml of histamine in
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38

Bojanic-Rasovic, Mirjana. "Potential of indigenous lactobacilli as starter culture in dairy products." Acta Periodica Technologica, no. 48 (2017): 39–52. http://dx.doi.org/10.2298/apt1748039b.

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Traditional production of fermented dairy products involves lactic acid bacteria that are normally present in the milk and production environment. These lactic acid bacteria represent the niche microbiota of the geographical area and they are responsible for local types of fermented products. In order to standardize indigenous products, the basic requirement is the application of the determined indigenous lactic acid bacteria as starter cultures affecting their specific characteristics by performing fermentation and influencing the ripening process. In the process of cheese fermentation usuall
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Sadvari, V. Y., L. V. Shevchenko, N. M. Slobodyanyuk, O. M. Tupitska, M. S. Gruntkovskyi, and S. V. Furman. "Microbiome of craft hard cheeses from raw goat milk during ripening." Regulatory Mechanisms in Biosystems 15, no. 3 (2024): 483–89. http://dx.doi.org/10.15421/022468.

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The production of craft cheeses from goat milk in small farms in Ukraine is becoming increasingly widespread. The uniqueness of goat cheeses made from raw milk is attributed to the significant diversity of microbiological processes that occur during their ripening, involving natural strains of bacteria, fungi, yeasts, and cheese mites. Therefore, this research aimed to determine the microbial composition of Caciotta and Canestrato goat cheeses during their ripening process. The number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in Caciotta cheese was stable on the 10
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40

Vakhrusheva, D. S., G. M. Sviridenko, V. A. Mordvinova, and I. N. Delitskaya. "New solutions in the technology of low-fat cheeses." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012065. http://dx.doi.org/10.1088/1755-1315/1052/1/012065.

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Abstract Low-fat cheeses with the reduced calorie content are of interest both for consumers seeking to reduce the calorie content of the diet, without deteriorating the product taste, and for cheese manufacturers. However, low-fat cheeses made from cow's milk using traditional technologies usually have a mild taste, aroma and coarse consistency. The unsatisfactory quality of this group of cheeses has highlighted the need to search for new methods, including the use of biotechnological means. One of the directions of research is the use, along with the main acid-forming starter microflora, of
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41

Stojiljkovic, J., and V. Kakurinov. "The dynamic of the number of coliform bacteria in white cheese." Biotehnologija u stocarstvu 27, no. 3 (2011): 1091–96. http://dx.doi.org/10.2298/bah1103091s.

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The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During th
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42

Psomas, Evdoxios, Ioannis Sakaridis, Evridiki Boukouvala, Maria-Anastasia Karatzia, Loukia V. Ekateriniadou, and Georgios Samouris. "Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of their Most Important Technological Properties." Foods 12, no. 2 (2023): 370. http://dx.doi.org/10.3390/foods12020370.

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The aim of the present study was to characterize LAB isolates from raw-milk cheeses, to evaluate some of their technological properties and to select a few ‘wild’ LAB strains that could potentially be used as starter cultures. LAB strains were isolated and identified from raw milk, curd, and cheese at 30, 60, and 90 days of ripening. A total of 100 strains were isolated, 20 from each phase of ripening. All isolates were tested for acidification ability, curd formation, and aroma production at 32 °C and 42 °C after 24 and 48 h. Following the acidification test, 42 strains were selected for iden
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Tabaran, Alexandra, Sorin Daniel Dan, Oana Lucia Reget, Darius Victor Cordea, Alina Dana Magdas, and Marian Mihaiu. "Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 73, no. 2 (2016): 418. http://dx.doi.org/10.15835/buasvmcn-vm:12321.

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Raw milk represents a nutritive environment for a number of pathogens, like Salmonella spp., Escherichia coli O157: H7, Staphylococcus aureus etc. This fact can cause a serious of foodborne outbreaks associated to the consumption of contaminated milk and derivated products. The traditional processing of raw milk in poor hygiene conditions can pose a serious microbiological risk. The study aimed at evaluating the incidence of pathogen bacteria in ripened traditional cheese by advanced biochemical and molecular methods in order to reveal the possible risk of consumer exposure. The study was appl
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44

Davydovych, Viktor, Larysa Shevchenko, Tetiana Brovenko, et al. "Microbiological changes in craft hard cheeses from raw goat milk during ripening with the use of mites Acarus siro." Scifood 19 (March 25, 2025): 176–91. https://doi.org/10.5219/scifood.26.

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The nutritional and biological values of craft hard cheeses made from raw goat milk, in combination with their unique flavor characteristics, increase consumer demand and expand their range on the market. Production of such cheeses is concentrated on small farms and is becoming increasingly common in Ukraine. Ripening of such hard cheeses made from raw goat milk is provided by a significant species diversity of their biome, particularly bacteria, molds, yeasts, and mites, which requires a quality and safety assessment of such cheeses at different ripening periods. Microbiological indicators of
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45

VASCONI, MAURO, FEDERICA BELLAGAMBA, CRISTIAN BERNARDI, PIERA ANNA MARTINO, and VITTORIO MARIA MORETTI. "Histamine Formation in a Dry Salted Twaite Shad (Alosa fallax lacustris) Product." Journal of Food Protection 80, no. 1 (2016): 127–35. http://dx.doi.org/10.4315/0362-028x.jfp-16-243.

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ABSTRACT Landlocked shad is a freshwater clupeid fish (Alosa fallax lacustris) whose consumption is associated with the risk of scombrotoxin poisoning. Traditionally, fresh shad are subjected to an artisanal processing procedure, consisting of dry salting and maturation under pressure, to give a fish product named missoltino, which is stored in large metallic barrels and is sold to local consumers and restaurants. In recent years, the introduction of modern food packaging technologies has enabled this product to also be distributed in shops and supermarkets. Consequently, the determination of
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46

Pehrson, Moysés Estevão de S. F., Viviane Lívia C. Souza, and Ismael M. Mancilha. "Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community." Journal of Food Research 9, no. 1 (2019): 1. http://dx.doi.org/10.5539/jfr.v9n1p1.

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Consumer preference for raw milk cheeses has increased in the past few years. This occurred partly due to their more diverse, enjoyable characteristics, but also due to claims that certain members of the autochthonous microbiota of milk can be beneficial to human health. These microorganisms can inhibit the growth of undesirable microorganisms and may also be used to establish a biogeographic identity for these products. The aim of this study was to assess the effect of a multi-strain probiotic preparation on the microbiological safety and composition of bacterial community of a traditional Br
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Rogov, G. N., T. S. Smirnova, S. I. Kartashov, D. A. Kovalishina, M. V. Kalmykova, and Z. B. Namsaraev. "A Study of the Influence of Packaging Material on the Development of a Pattern in Semi-hard Cheeses Produced Using Propionic Acid Bacteria." Nanobiotechnology Reports 19, no. 5 (2024): 815–23. https://doi.org/10.1134/s2635167624602171.

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Abstract Propionic acid bacteria play an important role in the formation of a pattern on cheese produced using them. In recent years, cheese producers have actively used the rindless technology for its ripening, which has made it difficult to obtain a pre-defined cheese pattern. The influence of the type of packaging material, the ripening temperature in the main chamber, and the salting technology on the process of pattern formation in semi-hard cheese with the involvement of propionic acid bacteria has been studied. The pattern in cheese was analyzed using the non-destructive method of magne
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48

Alessandria, Valentina, Ilario Ferrocino, Francesca De Filippis, et al. "Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches." Applied and Environmental Microbiology 82, no. 13 (2016): 3988–95. http://dx.doi.org/10.1128/aem.00999-16.

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ABSTRACTThe microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microb
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49

Wilkinson, Martin G., Timothy P. Guinee, Daniel M. O'Callaghan, and Patrick F. Fox. "Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening." Journal of Dairy Research 61, no. 2 (1994): 249–62. http://dx.doi.org/10.1017/s0022029900028260.

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SummaryAutolysis of and proteolysis by variousLactococcus lactissubsp.cremorisstrains were monitored in cheese ‘juice’ extracted by hydraulic pressure up to 63 d ripening. Viability was lowest for strain AM2 (non-bitter), intermediate for strain HP (bitter) and highest for the defined mixed strains G11/C25 (non-bitter). Autolysis monitored by the levels of the intracellular marker enzymes lactate dehydrogenase (EC 1.1.1.27), glucose-6-phosphate dehydrogenase (EC 1.1.1.49) and post-proline dipeptidyl aminopeptidase proceeded in the order AM2 > G11/C25 > HP. Differences in autolysis betwee
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Korena, Kristyna, Miroslava Krzyzankova, Martina Florianova, et al. "Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment." Microorganisms 11, no. 7 (2023): 1735. http://dx.doi.org/10.3390/microorganisms11071735.

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A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA gene sequencing. The composition of the microbiota during the first 6 days of production was constant and consisted mainly of LAB (lactic acid bacteria) originating from the starter culture. From day 7, the proportion of LAB decreased as other bacteria from the production environment appeared. From the
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