Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties

Evdoxios Psomas, Ioannis Sakaridis, Evridiki Boukouvala, Maria-Anastasia Karatzia, Loukia V. Ekateriniadou and Georgios Samouris
Foods 12 (2) 370 (2023)
https://doi.org/10.3390/foods12020370

Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period

Asya ÇETİNKAYA and Fatih ÖZ
Food Science and Technology 39 (4) 1052 (2019)
https://doi.org/10.1590/fst.18218

Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

Sacrist aacute n Noelia, Fern aacute ndez Domingo, M Castro Jos eacute, E Tornadijo Mar iacute a and M Fresno Jos eacute
African Journal of Microbiology Research 10 (9) 301 (2016)
https://doi.org/10.5897/AJMR2015.7833

Fate of Lactococcus lactis starter cultures during late ripening in cheese models

Marianna Ruggirello, Luca Cocolin and Paola Dolci
Food Microbiology 59 112 (2016)
https://doi.org/10.1016/j.fm.2016.05.001

Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses

Antonia Picon, Sonia Garde, Marta Ávila and Manuel Nuñez
International Dairy Journal 58 14 (2016)
https://doi.org/10.1016/j.idairyj.2015.09.010

Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo and María Eugenia Tornadijo
Advances in Microbiology 05 (11) 748 (2015)
https://doi.org/10.4236/aim.2015.511079

Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese

Said Zantar, Faiza Yedri, Rachid Mrabet, et al.
Journal of Essential Oil Research 26 (2) 76 (2014)
https://doi.org/10.1080/10412905.2013.871673

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Evanthia Litopoulou-Tzanetaki
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 285 (2012)
https://doi.org/10.1201/b12084-20

The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese

IOANNA‐ARETI ASTERI, NANCY KITTAKI and EFFIE TSAKALIDOU
International Journal of Dairy Technology 63 (2) 234 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00564.x

Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Zhihong Sun, Wenjun Liu, Jiachao Zhang, et al.
The Journal of General and Applied Microbiology 56 (3) 257 (2010)
https://doi.org/10.2323/jgam.56.257

Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco

K. Khedid, M. Faid, A. Mokhtari, A. Soulaymani and A. Zinedine
Microbiological Research 164 (1) 81 (2009)
https://doi.org/10.1016/j.micres.2006.10.008

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

Erick Casalta, Jean-Michel Sorba, Marina Aigle and Jean-Claude Ogier
International Journal of Food Microbiology 133 (3) 243 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2009.05.022

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

ELIF DAGDEMIR and SALIH OZDEMIR
International Journal of Dairy Technology 61 (2) 133 (2008)
https://doi.org/10.1111/j.1471-0307.2008.00394.x

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

S. Cakmakci, E. Dagdemir, A. A. Hayaloglu, M. Gurses and E. Gundogdu
World Journal of Microbiology and Biotechnology 24 (3) 293 (2008)
https://doi.org/10.1007/s11274-007-9470-z

Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese

TIZIANO DALLA ROSA, GERMAN ENRIQUE WASSERMANN, CLAUCIA FERNANDA VOLKEN DE SOUZA, DEISE CARON, CÉLIA REGINA CARLINI and MARCO ANTÔNIO ZÁCHIA AYUB
International Journal of Dairy Technology 61 (1) 70 (2008)
https://doi.org/10.1111/j.1471-0307.2008.00361.x

The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening

DURMUŞ SERT, AHMET AYAR and NIHAT AKIN
International Journal of Dairy Technology 60 (4) 245 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00339.x

Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Cécile Callon, Frédérique Duthoit, Céline Delbès, et al.
Systematic and Applied Microbiology 30 (7) 547 (2007)
https://doi.org/10.1016/j.syapm.2007.05.004

Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

M.A. Herreros, R. Arenas, M.H. Sandoval, et al.
International Dairy Journal 17 (4) 328 (2007)
https://doi.org/10.1016/j.idairyj.2006.04.005

Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

M BARBARA PISANO, M ELISABETTA FADDA, MAURA DEPLANO, ARIANNA CORDA and SOFIA COSENTINO
International Journal of Dairy Technology 59 (3) 171 (2006)
https://doi.org/10.1111/j.1471-0307.2006.00260.x

Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

María C. García Fontán, Sidonia Martínez, Inmaculada Franco and Javier Carballo
International Dairy Journal 16 (7) 762 (2006)
https://doi.org/10.1016/j.idairyj.2005.07.004

Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar
International Journal of Food Properties 9 (3) 523 (2006)
https://doi.org/10.1080/10550490600596262

Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria

Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo
European Food Research and Technology 223 (4) 503 (2006)
https://doi.org/10.1007/s00217-005-0230-8

Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses

Isabel Sánchez, Susana Seseña, Justa M. Poveda, Lourdes Cabezas and Llanos Palop
International Journal of Food Microbiology 102 (3) 355 (2005)
https://doi.org/10.1016/j.ijfoodmicro.2004.11.041

Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

M.A. Herreros, H. Sandoval, L. González, et al.
Food Microbiology 22 (5) 455 (2005)
https://doi.org/10.1016/j.fm.2004.11.007

Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

R. Arenas, L. González, A. Bernardo, J.M. Fresno and M.E. Tornadijo
Food Control 15 (4) 271 (2004)
https://doi.org/10.1016/S0956-7135(03)00067-7

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Eugenia Manolopoulou, Panagiotis Sarantinopoulos, Evagelia Zoidou, et al.
International Journal of Food Microbiology 82 (2) 153 (2003)
https://doi.org/10.1016/S0168-1605(02)00258-1

Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk

A Caridi, P Micari, F Foti, D Ramondino and V Sarullo
Food Microbiology 20 (2) 201 (2003)
https://doi.org/10.1016/S0740-0020(02)00116-8

Microbiological study of Manura, a hard cheese made from raw ovine milk in the Greek island Sifnos

E Gerasi, E Litopoulou‐Tzanetaki and N Tzanetakis
International Journal of Dairy Technology 56 (2) 117 (2003)
https://doi.org/10.1046/j.1471-0307.2003.00085.x

Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

M.A Herreros, J.M Fresno, M.J González Prieto and M.E Tornadijo
International Dairy Journal 13 (6) 469 (2003)
https://doi.org/10.1016/S0958-6946(03)00054-2

A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening

Luisa Mannu, Giovanni Riu, Roberta Comunian, Maria C Fozzi and Maria F Scintu
International Dairy Journal 12 (1) 17 (2002)
https://doi.org/10.1016/S0958-6946(01)00163-7

Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese

C. Alonso-Calleja, J. Carballo, R. Capita, A. Bernardo and M.L. Garcia-Lopez
Letters in Applied Microbiology 34 (2) 134 (2002)
https://doi.org/10.1046/j.1472-765x.2002.01061.x

Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Carlos Alonso-Calleja, Javier Carballo, Rosa Capita, Ana Bernardo and Marı́a Luisa Garcı́a-López
LWT - Food Science and Technology 35 (3) 222 (2002)
https://doi.org/10.1006/fstl.2001.0842

Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Cinzia L. Randazzo, Sandra Torriani, Antoon D. L. Akkermans, Willem M. de Vos and Elaine E. Vaughan
Applied and Environmental Microbiology 68 (4) 1882 (2002)
https://doi.org/10.1128/AEM.68.4.1882-1892.2002

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

M. Buffa, B. Guamis, C. Royo and A.J. Trujillo
Food Microbiology 18 (1) 45 (2001)
https://doi.org/10.1006/fmic.2000.0372

Microbiological, chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese

S. Menéndez, R. Godı́nez, J.A. Centeno and J.L. Rodrı́guez-Otero
Food Microbiology 18 (2) 151 (2001)
https://doi.org/10.1006/fmic.2000.0385

Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese

L. Mannu, A. Paba, M. Pes and M.F. Scintu
Journal of Applied Microbiology 89 (2) 191 (2000)
https://doi.org/10.1046/j.1365-2672.2000.01109.x

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

C. Olarte, S. Sanz, E. Gonzalez-Fandos and P. Torre
Journal of Applied Microbiology 88 (3) 421 (2000)
https://doi.org/10.1046/j.1365-2672.2000.00980.x

Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria

Juncal Estepar, Marı́a del Mar Sánchez, Leocadio Alonso and Baltasar Mayo
International Dairy Journal 9 (10) 737 (1999)
https://doi.org/10.1016/S0958-6946(99)00141-7

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

F.J. Pérez Elortondo, M. Albisu and Y. Barcina
International Journal of Food Microbiology 49 (3) 139 (1999)
https://doi.org/10.1016/S0168-1605(99)00068-9

An Ecological Study of Lactococci Isolated from Raw Milk in the Camembert Cheese Registered Designation of Origin Area

D. Corroler, I. Mangin, N. Desmasures and M. Gueguen
Applied and Environmental Microbiology 64 (12) 4729 (1998)
https://doi.org/10.1128/AEM.64.12.4729-4735.1998

Microbiological changes in a soft raw goat's milk cheese during ripening

S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. Cottenceau
Enzyme and Microbial Technology 21 (3) 212 (1997)
https://doi.org/10.1016/S0141-0229(97)00271-8