Published in Lett Appl Microbiol on November 01, 1997
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Appl Environ Microbiol (2001) 1.12
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl Environ Microbiol (2005) 1.08
Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics Appl Environ Microbiol (1999) 0.97
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees. Appl Environ Microbiol (2004) 0.96
Heterogeneity of putative surface layer proteins in Lactobacillus helveticus. Appl Environ Microbiol (2005) 0.80
Comparison of various molecular methods for rapid differentiation of intestinal bifidobacteria at the species, subspecies and strain level. BMC Microbiol (2016) 0.78
Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics. J Appl Microbiol (1998) 1.22
DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. Int J Food Microbiol (2001) 1.20
An evaluation of chelex-based DNA purification protocols for the typing of lactic acid bacteria. J Microbiol Methods (2000) 1.04
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. J Dairy Sci (2011) 1.03
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR. J Appl Microbiol (2004) 0.97
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products. J Appl Microbiol (2001) 0.94
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese. J Appl Microbiol (2003) 0.92
Molecular typing of Lactobacillus delbrueckii of dairy origin by PCR-RFLP of protein-coding genes. Int J Food Microbiol (2003) 0.91
Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community. J Dairy Sci (2008) 0.89
Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization. Appl Environ Microbiol (2000) 0.89
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells. Lett Appl Microbiol (2004) 0.88
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits. Int J Food Microbiol (2010) 0.85
High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics. J Food Prot (2004) 0.85
Peptidase activity in various species of dairy thermophilic lactobacilli. J Appl Microbiol (2004) 0.83
Application of molecular approaches to study lactic acid bacteria in artisanal cheeses. J Microbiol Methods (2009) 0.82
Antilisterial activity by enterococci in a model predicting the temperature evolution of Taleggio, an Italian soft cheese. J Dairy Sci (1994) 0.81
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin. Int J Food Microbiol (2004) 0.81
GPE and GPE analogues as promising neuroprotective agents. Mini Rev Med Chem (2012) 0.80
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium. J Appl Microbiol (2011) 0.78
Natural whey starter for Parmigiano Reggiano: culture-independent approach. J Appl Microbiol (2009) 0.78
Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses. J Dairy Sci (2002) 0.78
Analysis of conductance changes as a growth index of lactic acid bacteria in milk. J Dairy Sci (1993) 0.78
Differentiation of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus delbrueckii subsp. lactis by SDS-PAGE of cell-wall proteins. Lett Appl Microbiol (2001) 0.78
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese. Mycotoxin Res (2007) 0.77
Nonstarter lactic acid bacteria volatilomes produced using cheese components. J Dairy Sci (2013) 0.77
A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening. J Dairy Sci (2008) 0.76
Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters. Lett Appl Microbiol (2006) 0.76
Mucronate, Mc, a dominant gene of maize which interacts with opaque-2 to suppress zein synthesis. Theor Appl Genet (1983) 0.75
Influence of traditional brine washing of smear Taleggio cheese on the surface spreading of Listeria innocua. J Food Prot (2000) 0.75
[Comparison of impedometry and bioluminescence in studying microorganism growth]. Boll Chim Farm (1989) 0.75
Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese. J Dairy Sci (2000) 0.75
Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products. Res Microbiol (1998) 0.75
Transcriptional analysis of the gdhA gene in Streptococcus thermophilus. J Appl Microbiol (2009) 0.75
Presence of peptidase activities in different varieties of cheese. Lett Appl Microbiol (1999) 0.75