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Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant Strains
Andrea Bonfanti, Romano Silvestri, Ettore Novellino, Gian Carlo Tenore, Elisabetta Schiano, Fortuna Iannuzzo, Massimo Reverberi, Luigi Faino, Marzia Beccaccioli, Francesca Sivori, Carlo Giuseppe Rizzello and Cristina Mazzoni Microorganisms 13(8) 1804 (2025) https://doi.org/10.3390/microorganisms13081804
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
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Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
Luana Faria Silva, Juliano De Dea Lindner, Tássila Nakata Sunakozawa, Daniel Mathias F. Amaral, Tiago Casella, Mara Corrêa Lelles Nogueira and Ana Lúcia Barretto Penna Brazilian Journal of Microbiology 53(1) 303 (2022) https://doi.org/10.1007/s42770-021-00629-6
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety
Selection of raw cow’s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter
Simone Beux, Carla Todescatto, João Francisco Marchi and Edimir Andrade Pereira Brazilian Journal of Food Technology 23 (2020) https://doi.org/10.1590/1981-6723.17019
A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products
Angela Salzano, Gelsomina Manganiello, Gianluca Neglia, Francesco Vinale, Donato De Nicola, Michael D’Occhio and Giuseppe Campanile Molecules 25(2) 304 (2020) https://doi.org/10.3390/molecules25020304
Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment
Emerging Infectious Diseases in Water Buffalo - An Economic and Public Health Concern
Marvin A. Villanueva, Claro N. Mingala, Gabriel Alexis S. Tubalinal, et al. Emerging Infectious Diseases in Water Buffalo - An Economic and Public Health Concern (2018) https://doi.org/10.5772/intechopen.73395
Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties
Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska International Journal of Food Science and Technology 52(9) 1983 (2017) https://doi.org/10.1111/ijfs.13471
Probiotic Soy Product Supplemented with Isoflavones Improves the Lipid Profile of Moderately Hypercholesterolemic Men: A Randomized Controlled Trial
Daniela Cardoso Umbelino Cavallini, Marla Jovenasso Manzoni, Raquel Bedani, Mariana Roselino, Larissa Celiberto, Regina Vendramini, Graciela De Valdez, Dulcinéia Saes Parra Abdalla, Roseli Aparecida Pinto, Daniella Rosetto, Sandro Roberto Valentini and Elizeu Antonio Rossi Nutrients 8(1) 52 (2016) https://doi.org/10.3390/nu8010052
Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons
Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens
Identification of single nucleotide polymorphisms in Toll-like receptor candidate genes associated with tuberculosis infection in water buffalo (Bubalus bubalis)
Safety aspects, genetic diversity and technological characterisation of wild-type Streptococcus thermophilus strains isolated from north Italian traditional cheeses
“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
Danilo Ercolini, Francesca De Filippis, Antonietta La Storia and Michele Iacono Applied and Environmental Microbiology 78(22) 8142 (2012) https://doi.org/10.1128/AEM.02218-12
Enterococci as probiotics and their implications in food safety
Charles M.A.P. Franz, Melanie Huch, Hikmate Abriouel, Wilhelm Holzapfel and Antonio Gálvez International Journal of Food Microbiology 151(2) 125 (2011) https://doi.org/10.1016/j.ijfoodmicro.2011.08.014
Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese
Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage
Active coating to prolong the shelf life of Fior di latte cheese
Matteo Alessandro Del Nobile, Daniela Gammariello, Stefania Di Giulio and Amalia Conte Journal of Dairy Research 77(1) 50 (2010) https://doi.org/10.1017/S0022029909990331
Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese
A. Conte, D. Gammariello, S. Di Giulio, M. Attanasio and M.A. Del Nobile Journal of Dairy Science 92(3) 887 (2009) https://doi.org/10.3168/jds.2008-1500
Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese
Danilo Ercolini, Giulia Frisso, Gianluigi Mauriello, Francesco Salvatore and Salvatore Coppola International Journal of Food Microbiology 124(2) 164 (2008) https://doi.org/10.1016/j.ijfoodmicro.2008.03.007
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese
L. Psoni, C. Kotzamanides, C. Andrighetto, A. Lombardi, N. Tzanetakis and E. Litopoulou-Tzanetaki International Journal of Food Microbiology 109(1-2) 109 (2006) https://doi.org/10.1016/j.ijfoodmicro.2006.01.027
Cometabolism of Citrate and Glucose by
Enterococcus faecium
FAIR-E 198 in the Absence of Cellular Growth
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture
Charles M.A.P. Franz, Michael E. Stiles, Karl Heinz Schleifer and Wilhelm H. Holzapfel International Journal of Food Microbiology 88(2-3) 105 (2003) https://doi.org/10.1016/S0168-1605(03)00174-0
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture
Incidence of Virulence Factors and Antibiotic Resistance among Enterococci Isolated from Food
Charles M. A. P. Franz, Albrecht B. Muscholl-Silberhorn, Nuha M. K. Yousif, Marc Vancanneyt, Jean Swings and Wilhelm H. Holzapfel Applied and Environmental Microbiology 67(9) 4385 (2001) https://doi.org/10.1128/AEM.67.9.4385-4389.2001
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey
The Potential of a Polyphasic PCR-DGGEApproach in Evaluating Microbial Diversity of Natural Whey Cultures for Water-Buffalo Mozzarella Cheese Production: Bias of Culture-Dependent and Culture-Independent Analyses
Danilo Ercolini, Giancarlo Moschetti, Giuseppe Blaiotta and Salvatore Coppola Systematic and Applied Microbiology 24(4) 610 (2001) https://doi.org/10.1078/0723-2020-00076
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area
Comparison of Statistical Methods for Identification of
Streptococcus thermophilus,
Enterococcus faecalis,
and
Enterococcus faecium
from Randomly Amplified Polymorphic DNA Patterns
Giancarlo Moschetti, Giuseppe Blaiotta, Francesco Villani, Salvatore Coppola and Eugenio Parente Applied and Environmental Microbiology 67(5) 2156 (2001) https://doi.org/10.1128/AEM.67.5.2156-2166.2001
Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese
Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
Antilisterial Activity of Peptide AS-48 and Study of Changes Induced in the Cell Envelope Properties of an AS-48-Adapted Strain of
Listeria monocytogenes
Fátima Mendoza, Mercedes Maqueda, Antonio Gálvez, Manuel Martínez-Bueno and Eva Valdivia Applied and Environmental Microbiology 65(2) 618 (1999) https://doi.org/10.1128/AEM.65.2.618-625.1999
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
Purification, partial characterisation and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a cheese
