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:

Mechanism of high d-aspartate production in the lactic acid bacterium Latilactobacillus sp. strain WDN19

Kengo Kajitani, Takumi Ishikawa, Tomohiro Kobayashi, Miharu Asato, Kimihiko Shibata, Tomoaki Kouya and Shouji Takahashi
Applied Microbiology and Biotechnology 106 (7) 2651 (2022)
https://doi.org/10.1007/s00253-022-11870-w

Effects of Microbial Inoculants on the Fermentation and Preservation of Triticale Silages at High and Low Moisture Levels

Ilavenil Soundharrajan, Karnan Muthusamy, Ouk-Kyu Han, et al.
Applied Sciences 10 (21) 7855 (2020)
https://doi.org/10.3390/app10217855

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

Marina Giello, Antonietta La Storia, Felicia Masucci, et al.
Food Microbiology 63 170 (2017)
https://doi.org/10.1016/j.fm.2016.11.016

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Serena Niro, Mariantonietta Succi, Patrizio Tremonte, et al.
Journal of Dairy Science 100 (12) 9521 (2017)
https://doi.org/10.3168/jds.2017-13308

Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese

Huseyİn Avnİ Kırmacı, Barbaros Hamdİ Özer, Mustafa Akçelik and Nefise Akçelİk
International Journal of Dairy Technology 69 (2) 301 (2016)
https://doi.org/10.1111/1471-0307.12260

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

Francesca De Filippis, Alessandro Genovese, Pasquale Ferranti, Jack A. Gilbert and Danilo Ercolini
Scientific Reports 6 (1) (2016)
https://doi.org/10.1038/srep21871

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses

Mariantonietta Succi, Maria Aponte, Patrizio Tremonte, et al.
Journal of Dairy Science 99 (12) 9521 (2016)
https://doi.org/10.3168/jds.2016-11585

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

Aldo Di Luccia, Patrizio Tremonte, Antonio Trani, et al.
European Food Research and Technology 242 (6) 855 (2016)
https://doi.org/10.1007/s00217-015-2591-y

Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus

Franca Rossi, Tiziana Di Renzo, Marco Preziuso, et al.
Annals of Microbiology 65 (3) 1763 (2015)
https://doi.org/10.1007/s13213-014-1015-8

Microbial communities involved in Kaşar cheese ripening

Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu and Luc De Vuyst
Food Microbiology 46 587 (2015)
https://doi.org/10.1016/j.fm.2014.10.002

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Anna Reale, Tiziana Di Renzo, Franca Rossi, Teresa Zotta, Lucilla Iacumin, Marco Preziuso, Eugenio Parente, Elena Sorrentino and Raffaele Coppola
LWT - Food Science and Technology 60 (2) 721 (2015)
https://doi.org/10.1016/j.lwt.2014.10.022

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

Serena Niro, Alessandra Fratianni, Patrizio Tremonte, et al.
Journal of Dairy Science 97 (3) 1296 (2014)
https://doi.org/10.3168/jds.2013-7550

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

Jun Mei, Qizhen Guo, Yan Wu, Yunfei Li and Ali Al-Ahmad
PLoS ONE 9 (10) e111648 (2014)
https://doi.org/10.1371/journal.pone.0111648

Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum)

Elena Sorrentino, Anna Reale, Patrizio Tremonte, Lucia Maiuro, Mariantonietta Succi, Luca Tipaldi, Tiziana Di Renzo, Gianfranco Pannella and Raffaele Coppola
Journal of Food Science 78 (8) (2013)
https://doi.org/10.1111/1750-3841.12171

An innovative pre-ripening drying method to improve the quality of pasta filata cheeses

Serena Niro, Alessandra Fratianni, Rossella Mignogna, et al.
Journal of Dairy Research 79 (4) 397 (2012)
https://doi.org/10.1017/S0022029912000313

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

Paola Dolci, Valentina Alessandria, Kalliopi Rantsiou, et al.
International Journal of Food Microbiology 122 (3) 302 (2008)
https://doi.org/10.1016/j.ijfoodmicro.2007.12.018

Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

Paolo Piraino, Teresa Zotta, Annamaria Ricciardi, Paul L.H. McSweeney and Eugenio Parente
International Dairy Journal 18 (1) 81 (2008)
https://doi.org/10.1016/j.idairyj.2007.06.002

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen
Canadian Journal of Microbiology 54 (3) 218 (2008)
https://doi.org/10.1139/W07-137

Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods

J.M. Kongo, A.J. Ho, F.X. Malcata and M. Wiedmann
Journal of Applied Microbiology 103 (5) 1838 (2007)
https://doi.org/10.1111/j.1365-2672.2007.03423.x

Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis

Paolo Piraino, Teresa Zotta, Annamaria Ricciardi and Eugenio Parente
International Dairy Journal 15 (11) 1138 (2005)
https://doi.org/10.1016/j.idairyj.2004.12.006