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

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Advances in Microbiology

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"Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture"
written by Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo, María Eugenia Tornadijo,
published by Advances in Microbiology, Vol.5 No.11, 2015

has been cited by the following article(s):

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[2]	Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria Food Control, 2024 DOI:10.1016/j.foodcont.2023.110133

[3]	Antimicrobial Peptides from Lactic Acid Bacteria 2024 DOI:10.1007/978-981-97-3413-9_1

[4]	Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria Food Control, 2024 DOI:10.1016/j.foodcont.2023.110133

[5]	Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture TecnoLógicas, 2023 DOI:10.22430/22565337.2657

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[8]	Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production LWT, 2023 DOI:10.1016/j.lwt.2023.114709

[9]	Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese International Journal of Food Microbiology, 2022 DOI:10.1016/j.ijfoodmicro.2022.109837

[10]	Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese International Journal of Food Microbiology, 2022 DOI:10.1016/j.ijfoodmicro.2022.109837

[11]	Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese International Journal of Food Microbiology, 2022 DOI:10.1016/j.ijfoodmicro.2022.109837

[12]	Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese International Journal of Food Microbiology, 2022 DOI:10.1016/j.ijfoodmicro.2022.109837

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[14]	Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Foods, 2021 DOI:10.3390/foods10040821

[15]	A rapid screening method to evaluate acidifying activity by lactic acid bacteria Journal of Microbiological Methods, 2021 DOI:10.1016/j.mimet.2021.106227

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[17]	Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Foods, 2021 DOI:10.3390/foods10040821

[18]	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns Foods, 2021 DOI:10.3390/foods10112753

[19]	A rapid screening method to evaluate acidifying activity by lactic acid bacteria Journal of Microbiological Methods, 2021 DOI:10.1016/j.mimet.2021.106227

[20]	Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties Food Research International, 2020 DOI:10.1016/j.foodres.2020.109494

[21]	Cheese Whey and Ricotta Whey for the Growth and Encapsulation of Endogenous Lactic Acid Bacteria Food and Bioprocess Technology, 2020 DOI:10.1007/s11947-019-02395-8

[22]	Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk 3 Biotech, 2020 DOI:10.1007/s13205-020-2075-z

[23]	Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains Food Microbiology, 2019 DOI:10.1016/j.fm.2018.09.003

[24]	Potential of lactic acid bacteria from Pico cheese for starter culture development Food Science and Technology International, 2019 DOI:10.1177/1082013218823129

[25]	Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks LWT, 2019 DOI:10.1016/j.lwt.2019.108519

[26]	Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks LWT, 2019 DOI:10.1016/j.lwt.2019.108519

[27]	Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks LWT, 2019 DOI:10.1016/j.lwt.2019.108519

[28]	Potential of lactic acid bacteria from Pico cheese for starter culture development Food Science and Technology International, 2019 DOI:10.1177/1082013218823129

[29]	Production of ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese International Journal of Dairy Technology, 2018 DOI:10.1111/1471-0307.12527

[30]	Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable CyTA - Journal of Food, 2018 DOI:10.1080/19476337.2017.1420694

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[32]	Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved Journal of Functional Foods, 2017 DOI:10.1016/j.jff.2017.05.014

[33]	Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability Journal of Functional Foods, 2017 DOI:10.1016/j.jff.2017.05.015

[34]	Global Cheesemaking Technology 2017 DOI:10.1002/9781119046165.ch3

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