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Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas
Raffaele Magliulo, Vincenzo Valentino, Andrea Balivo, Alessia Esposito, Alessandro Genovese, Danilo Ercolini and Francesca De Filippis Food Research International 192 114798 (2024) https://doi.org/10.1016/j.foodres.2024.114798
Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality
Claudia Lambiase, Ada Braghieri, Carmela Maria Assunta Barone, Antonio Di Francia, Corrado Pacelli, Francesco Serrapica, Jose Manuel Lorenzo and Giuseppe De Rosa Foods 12(22) 4095 (2023) https://doi.org/10.3390/foods12224095
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
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome
Fabio Minervini, Amalia Conte, Matteo Alessandro Del Nobile, Marco Gobbetti, Maria De Angelis and Johanna Björkroth Applied and Environmental Microbiology 83(21) (2017) https://doi.org/10.1128/AEM.01494-17
Mian Anjum Murtaza, Ajit J. Pandya and M. Mohamed H. Khan 284 (2017) https://doi.org/10.1002/9781119110316.ch4.2
Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk
Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens
“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
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage
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
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
Maria De Angelis, Silvia de Candia, Maria Piera Calasso, Michele Faccia, Timothy P. Guinee, Maria C. Simonetti and Marco Gobbetti International Journal of Food Microbiology 125(2) 123 (2008) https://doi.org/10.1016/j.ijfoodmicro.2008.03.043
Sensory profile of P.D.O. Mozzarella di Bufala Campana Cheese
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture
Giuseppe Bertoni, Luigi Calamari and Maria Grazia Maianti Proceedings of the Nutrition Society 60(2) 231 (2001) https://doi.org/10.1079/PNS200080
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
Curd-Ripening Evaluation by Flow Injection Analysis of l-Lactic Acid with an Electrochemical Biocell during Mozzarella Cheese Manufacture
Marco Esti, Maria Cristina Messia, Ennio La Notte, Pietro Lembo, Dario Compagnone and Giuseppe Palleschi Journal of Agricultural and Food Chemistry 44(10) 3102 (1996) https://doi.org/10.1021/jf960029f
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese
