Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Research in Microbiology

• Publication date

  2011-04-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1016/j.resmic.2011.01.002PMID 21262359
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Pecorino Crotonese cheese: study of bacterial population and flavour compounds.

  2010cited by this paper
• Comparison of Normalization Methods for Construction of Large, Multiplex Amplicon Pools for Next-Generation Sequencing

  2010cited by this paper
• Recent findings on the viable but nonculturable state in pathogenic bacteria.

  2010cited by this paper
• Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

  2009cited by this paper
• Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening

  2009cited by this paper
• Detection of Live Salmonella sp. Cells in Produce by a TaqMan-Based Quantitative Reverse Transcriptase Real-Time PCR Targeting invA mRNA

  2009cited by this paper
• Methods for optimizing DNA extraction before quantifying oral bacterial numbers by real-time PCR.

  2009cited by this paper
• Assessment of the bacterial diversity of breast milk of healthy women by quantitative real‐time PCR

  2009cited by this paper
• Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods

  2008cited by this paper
• Evaluation of amino acid‐decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices

  2008cited by this paper
• Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.

  2008cited by this paper
• Extraction of RNA from Cheese without Prior Separation of Microbial Cells

  2008cited by this paper
• Culture-independent methods for identifying microbial communities in cheese.

  2008cited by this paper
• Genotypic Microbial Community Profiling: A Critical Technical Review

  2007cited by this paper
• Quantification of mRNA in Salmonella sp. seeded soil and chicken manure using magnetic capture hybridization RT-PCR.

  2007cited by this paper
• Culturable Psychrotrophic Bacterial Communities in Raw Milk and Their Proteolytic and Lipolytic Traits

  2007cited by this paper
• Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses

  2007cited by this paper
• Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.

  2005cited by this paper
• Alteration of raw-milk cheese by Pseudomonas spp.: monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling.

  2004cited by this paper
• Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria.

  2003cited by this paper
• Textural and sensorial characterization of Montasio cheese produced using proteolytic starters

  2002cited by this paper
• Isolation and characterization of Lactococcus piscium strains from vacuum‐packaged refrigerated beef

  2002cited by this paper
• Development of a direct viable count procedure for the investigation of VBNC state in Listeria monocytogenes

  2000cited by this paper
• CLUSTAL W: improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice.

  1994cited by this paper
• Lactococcus piscium sp. nov. a new Lactococcus species from salmonid fish.

  1990cited by this paper
• Haemagglutinating activity of Campylobacter pylori

  1988cited by this paper

• Deciphering the microbial composition of dried fruits purchased from Austrian and Hungarian markets using culture-dependent and culture-independent methods

  2026cites this paper
• Metataxonomic Exploration of Non-Korean Kimchi Made With Sea Fennel (Crithmum maritimum L.).

  2026cites this paper
• Bacterial community profile of three Ethiopian hot springs based on 16S rRNA gene nanopore sequencing

  2025cites this paper
• Probiotic potential and antimicrobial efficacy of exopolysaccharide-producing lactic acid bacteria isolated from yoghurt

  2025cites this paper
• Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds.

  2025cites this paper
• An Overview of Molecular Techniques for Profiling Microbial Communities in Beer and Wine

  2025cites this paper
• Pseudomonas fluorescens and P. aeruginosa contaminations of poultry and poultry products: A review on food safety and quality

  2025cites this paper
• New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese

  2024cites this paper
• Research advances of deciphering Shalgam microbiota profile and dynamics

  2024cites this paper
• Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin (PDO).

  2024cites this paper
• An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking.

  2024cites this paper
• Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity

  2024cites this paper
• Microbial consortia in commercial salmon products: A comparative study using cultivation-dependent and high-throughput sequencing approaches.

  2024cites this paper
• Continental-scale insights into the sugarbeet diffusion juice microbiomes

  2024cites this paper
• Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

  2023cites this paper
• Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy.

  2023cites this paper
• Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

  2023cites this paper
• Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome sequencing

  2023cites this paper
• Volatilome of brine-related microorganisms in a curd-based medium.

  2023cites this paper
• Reference-Free Plant Disease Detection Using Machine Learning and Long-Read Metagenomic Sequencing

  2023cites this paper
• Association of Fermented Products with Risk of Cancer Recurrence and Mortality among Breast Cancer Survivors: A Prospective Cohort Study

  2023cites this paper
• Culture-dependent and culture-independent approaches to reveal the aflatoxin B1-producing fungi in Pixian Doubanjiang, a typical condiment in Chinese cuisine

  2023cites this paper
• Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions.

  2023cites this paper
• Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

  2023influential citation
• Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese.

  2022cites this paper
• Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese

  2022cites this paper
• Prokaryotic and eukaryotic microbial diversity from three soda lakes in the East African Rift Valley determined by amplicon sequencing

  2022cites this paper
• Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO.

  2022cites this paper
• Droplet-based microsystems as novel assessment tools for oral microbial dynamics.

  2022cites this paper
• Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration

  2022cites this paper
• Starter Cultures: General Aspects

  2021cites this paper
• Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing.

  2021cites this paper
• Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods

  2021cites this paper
• Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

  2021cites this paper
• Microbe-Based Therapies for Colorectal Cancer: Advantages and Limitations.

  2021cites this paper
• Microbiome shifts in sprouts (alfalfa, radish, and rapeseed) during production from seed to sprout using 16S rRNA microbiome sequencing.

  2021cites this paper
• MOLECULAR IDENTIFICATION OF BACTERIAL SPECIES ISOLATED FROM THE NASAL AND OROPHARYNGEAL MUCOSA OF SLAUGHTERHOUSE WORKERS

  2021cites this paper
• Assessing the Cultivability of Bacteria and Fungi from Arable Crop Residues Using Metabarcoding Data as a Reference

  2021cites this paper
• Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

  2021cites this paper
• Synergy of culture-dependent molecular identification and whole-community metabarcode sequencing for characterizing the microbiota of arable crop residues

  2021cites this paper
• Bioprospecting of Novel Extremozymes From Prokaryotes—The Advent of Culture-Independent Methods

  2021cites this paper
• Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi

  2021cites this paper
• Molecular Phylogeny of Endophytic Fungi from Rattan (Calamus castaneus Griff.) Spines and Their Antagonistic Activities against Plant Pathogenic Fungi

  2021cites this paper
• Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum

  2021cites this paper
• The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study

  2021cites this paper
• Bacterial composition and function during fermentation of Mongolia koumiss

  2021cites this paper
• Microbiota Dynamics in Semi-Solid Fermentation of Light-Flavor Liquor with Corn as Main Material by Illumina Miseq Sequencing

  2020cites this paper
• Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches.

  2020cites this paper
• Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides.

  2020cites this paper
• Prebiotic potential of hemp blended drinks fermented by probiotics.

  2020cites this paper
• Recent trends in molecular techniques for food pathogen detection

  2020cites this paper
• Endophytic Microbiomes: Biodiversity, Current Status, and Potential Agricultural Applications

  2020cites this paper
• Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy.

  2020cites this paper
• High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?

  2019cites this paper
• Recovery of brines from cheesemaking using High-Pressure Homogenization treatments

  2019cites this paper
• Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098

  2019cites this paper
• The efficacy of plants to remediate indoor volatile organic compounds and the role of the plant rhizosphere during phytoremediation

  2019cites this paper
• Integrated Master in Bioengineering Specialization in Biological Engineering Effects of dedicated yeasts as starter culture candidates on the microbial community and metabolite profiles of cocoa pulp-bean

  2019influential citation
• The effect of bacterial and archaeal populations on anaerobic process fed with mozzarella cheese whey and buttermilk.

  2018cites this paper
• Calcite-precipitating indigenous bacteria in landfills and their application towards ground improvement

  2018cites this paper
• Molecular techniques reveal more secrets of fermented foods

  2018cites this paper
• Biodiversity of fungi on Vitis vinifera L. revealed by traditional and high-resolution culture-independent approaches

  2018cites this paper
• PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese

  2018cites this paper
• Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

  2018cites this paper
• Quantitative assessment of Lactococcus lactis subsp. cremoris present in artisanal raw cow’s milk cheese

  2018cites this paper
• Comparison of Methods for Extracting Lactobacillus wasatchensis DNA from Broth Media, Milk, and Cheese for Subsequent PCR-Based Analyses

  2018cites this paper
• Integrating molecular and ecological approaches to identify potential polymicrobial pathogens over a shrimp disease progression

  2018cites this paper
• Sourdough and cereal‐based foods

  2017cites this paper
• Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

  2017cites this paper
• Assessment of bacterial diversity associated with crude oil-contaminated soil samples from Assam

  2017cites this paper
• LAB species and strain identification

  2017cites this paper
• Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

  2017cites this paper
• Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese.

  2017cites this paper
• Comparative analysis of microbial communities during enrichment and isolation of DDT-degrading bacteria by culture-dependent and -independent methods.

  2017cites this paper
• Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

  2017cites this paper
• Study of Streptococcus thermophilus population on a world-wide and historical collection by a new MLST scheme.

  2017cites this paper
• Can ITS sequence data identify fungal endophytes from cultures? A case study from Rhizophora apiculata

  2017cites this paper
• Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR.

  2016cites this paper
• A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

  2016cites this paper
• Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration.

  2016cites this paper
• Characterisation of the Thermostable Protease AprX in Strains of Pseudomonas Fluorescens and Impact on the Shelf-life of Dairy Products: Preliminary Results

  2016cites this paper
• Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food—a review

  2016cites this paper
• Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

  2016cites this paper
• Isolation and identification of goat milk-derived Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 and their potential use as starter culture for fermentation.

  2016cites this paper
• Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles

  2016cites this paper
• Evaluation of Bacterial Contamination Sources in Meat Production Line

  2016cites this paper
• Microbial community dynamics in thermophilic undefined milk starter cultures.

  2016cites this paper
• The human gut mycobiome: pitfalls and potentials—a mycologist’s perspective

  2015cites this paper
• The effect of Lactobacillus paracasei subsp. paracasei L. casei W8® on blood levels of triacylglycerol is independent of colonisation.

  2015cites this paper
• Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese.

  2015cites this paper
• Efficacy of ozonation on microbial counts in used brines for cheesemaking

  2015cites this paper
• Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.

  2015cites this paper
• Lactobacillus and Leuconostoc volatilomes in cheese conditions

  2015cites this paper
• Bacterial biofilm as a possible source of contamination in the microbrewery environment

  2015cites this paper
• Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs

  2015cites this paper
• Culture-Dependent and -Independent Methods Capture Different Microbial Community Fractions in Hydrocarbon-Contaminated Soils

  2015cites this paper
• Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans

  2015cites this paper
• Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods

  2015cites this paper
• Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia

  2015cites this paper
• Impact of Next Generation Sequencing Techniques in Food Microbiology

  2014cites this paper