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For: Riquelme C, Câmara S, Dapkevicius Mde L, Vinuesa P, da Silva CC, Malcata FX, Rego OA. Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food). Int J Food Microbiol 2015;192:86-94. [PMID: 25440551 DOI: 10.1016/j.ijfoodmicro.2014.09.031] [Cited by in Crossref: 57] [Cited by in F6Publishing: 44] [Article Influence: 7.1] [Reference Citation Analysis]
Number Citing Articles
1 Guidone A, Zotta T, Matera A, Ricciardi A, De Filippis F, Ercolini D, Parente E. The microbiota of high-moisture mozzarella cheese produced with different acidification methods. International Journal of Food Microbiology 2016;216:9-17. [DOI: 10.1016/j.ijfoodmicro.2015.09.002] [Cited by in Crossref: 36] [Cited by in F6Publishing: 25] [Article Influence: 6.0] [Reference Citation Analysis]
2 Afshari R, Pillidge CJ, Dias DA, Osborn AM, Gill H. Cheesomics: the future pathway to understanding cheese flavour and quality. Critical Reviews in Food Science and Nutrition 2020;60:33-47. [DOI: 10.1080/10408398.2018.1512471] [Cited by in Crossref: 21] [Cited by in F6Publishing: 17] [Article Influence: 5.3] [Reference Citation Analysis]
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4 Papadakis P, Konteles S, Batrinou A, Ouzounis S, Tsironi T, Halvatsiotis P, Tsakali E, Van Impe JFM, Vougiouklaki D, Strati IF, Houhoula D. Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis. Microorganisms 2021;9:2377. [PMID: 34835502 DOI: 10.3390/microorganisms9112377] [Reference Citation Analysis]
5 Kamilari E, Anagnostopoulos DA, Papademas P, Kamilaris A, Tsaltas D. Characterizing Halloumi cheese's bacterial communities through metagenomic analysis. LWT 2020;126:109298. [DOI: 10.1016/j.lwt.2020.109298] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 3.5] [Reference Citation Analysis]
6 Cauchie E, Delhalle L, Taminiau B, Tahiri A, Korsak N, Burteau S, Fall PA, Farnir F, Baré G, Daube G. Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis. Front Microbiol 2019;10:3074. [PMID: 32038536 DOI: 10.3389/fmicb.2019.03074] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 5.0] [Reference Citation Analysis]
7 Yeluri Jonnala BR, McSweeney PLH, Sheehan JJ, Cotter PD. Sequencing of the Cheese Microbiome and Its Relevance to Industry. Front Microbiol 2018;9:1020. [PMID: 29875744 DOI: 10.3389/fmicb.2018.01020] [Cited by in Crossref: 49] [Cited by in F6Publishing: 33] [Article Influence: 12.3] [Reference Citation Analysis]
8 Zheng X, Liu F, Li K, Shi X, Ni Y, Li B, Zhuge B. Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China. Food Res Int 2018;111:130-6. [PMID: 30007669 DOI: 10.1016/j.foodres.2018.05.019] [Cited by in Crossref: 19] [Cited by in F6Publishing: 15] [Article Influence: 4.8] [Reference Citation Analysis]
9 Ribeiro SC, O'connor PM, Ross RP, Stanton C, Silva CC. An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481. International Dairy Journal 2016;63:18-28. [DOI: 10.1016/j.idairyj.2016.07.017] [Cited by in Crossref: 15] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
10 Gobbetti M, De Angelis M, Di Cagno R, Mancini L, Fox PF. Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening. Trends in Food Science & Technology 2015;45:167-78. [DOI: 10.1016/j.tifs.2015.07.016] [Cited by in Crossref: 97] [Cited by in F6Publishing: 55] [Article Influence: 13.9] [Reference Citation Analysis]
11 Biolcati F, Andrighetto C, Bottero MT, Dalmasso A. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese. Journal of Dairy Science 2020;103:4056-67. [DOI: 10.3168/jds.2019-17451] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 3.5] [Reference Citation Analysis]
12 Wen R, Lv Y, Li XA, Chen Q, Kong B. High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions. Meat Sci 2021;172:108348. [PMID: 33120176 DOI: 10.1016/j.meatsci.2020.108348] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
13 Klein-Jöbstl D, Quijada NM, Dzieciol M, Feldbacher B, Wagner M, Drillich M, Schmitz-Esser S, Mann E. Microbiota of newborn calves and their mothers reveals possible transfer routes for newborn calves' gastrointestinal microbiota. PLoS One 2019;14:e0220554. [PMID: 31369600 DOI: 10.1371/journal.pone.0220554] [Cited by in Crossref: 21] [Cited by in F6Publishing: 19] [Article Influence: 7.0] [Reference Citation Analysis]
14 Milani C, Alessandri G, Mancabelli L, Lugli GA, Longhi G, Anzalone R, Viappiani A, Duranti S, Turroni F, Ossiprandi MC, van Sinderen D, Ventura M. Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk. Microorganisms 2019;7:E599. [PMID: 31766566 DOI: 10.3390/microorganisms7120599] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 1.7] [Reference Citation Analysis]
15 Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiol 2017;63:178-90. [PMID: 28040167 DOI: 10.1016/j.fm.2016.11.014] [Cited by in Crossref: 66] [Cited by in F6Publishing: 48] [Article Influence: 11.0] [Reference Citation Analysis]
16 Dimov SG. The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study. Int J of Dairy Tech 2022;75:139-49. [DOI: 10.1111/1471-0307.12809] [Reference Citation Analysis]
17 Jin H, Mo L, Pan L, Hou Q, Li C, Darima I, Yu J. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. J Dairy Sci 2018;101:6885-96. [PMID: 29753477 DOI: 10.3168/jds.2018-14403] [Cited by in Crossref: 17] [Cited by in F6Publishing: 16] [Article Influence: 4.3] [Reference Citation Analysis]
18 Milani C, Fontana F, Alessandri G, Mancabelli L, Lugli GA, Longhi G, Anzalone R, Viappiani A, Duranti S, Turroni F, Ossiprandi MC, van Sinderen D, Ventura M. Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk. Appl Environ Microbiol 2020;86:e00139-20. [PMID: 32303552 DOI: 10.1128/AEM.00139-20] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
19 Li Z, Dong L, Zhao C, Zhu Y. Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce. Food Microbiology 2020;85:103295. [DOI: 10.1016/j.fm.2019.103295] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
20 Rocha R, Vaz Velho M, Santos J, Fernandes P. Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing. Microorganisms 2021;9:2007. [PMID: 34683326 DOI: 10.3390/microorganisms9102007] [Reference Citation Analysis]
21 Marino M, Innocente N, Maifreni M, Mounier J, Cobo-Díaz JF, Coton E, Carraro L, Cardazzo B. Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing. Front Microbiol 2017;8:2119. [PMID: 29163411 DOI: 10.3389/fmicb.2017.02119] [Cited by in Crossref: 18] [Cited by in F6Publishing: 14] [Article Influence: 3.6] [Reference Citation Analysis]
22 Dalmasso A, Soto del Rio MDLD, Civera T, Pattono D, Cardazzo B, Bottero MT. Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT - Food Science and Technology 2016;69:490-6. [DOI: 10.1016/j.lwt.2016.02.004] [Cited by in Crossref: 51] [Cited by in F6Publishing: 17] [Article Influence: 8.5] [Reference Citation Analysis]
23 Murugesan S, Reyes-mata MP, Nirmalkar K, Chavez-carbajal A, Juárez-hernández JI, Torres-gómez RE, Piña-escobedo A, Maya O, Hoyo-vadillo C, Ramos-ramírez EG, Salazar-montoya JA, García-mena J. Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing. Food Research International 2018;113:371-81. [DOI: 10.1016/j.foodres.2018.07.023] [Cited by in Crossref: 22] [Cited by in F6Publishing: 14] [Article Influence: 5.5] [Reference Citation Analysis]
24 Delhalle L, Taminiau B, Fastrez S, Fall A, Ballesteros M, Burteau S, Daube G. Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora. Front Microbiol 2020;11:1827. [PMID: 32849429 DOI: 10.3389/fmicb.2020.01827] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Domingos-Lopes MFP, Lamosa P, Stanton C, Ross RP, Silva CCG. Isolation and characterization of an exopolysaccharide-producing Leuconostoc citreum strain from artisanal cheese. Lett Appl Microbiol 2018;67:570-8. [PMID: 30218539 DOI: 10.1111/lam.13073] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
26 Afshari R, Pillidge CJ, Read E, Rochfort S, Dias DA, Osborn AM, Gill H. New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data. Sci Rep 2020;10:3164. [PMID: 32081987 DOI: 10.1038/s41598-020-59617-9] [Cited by in Crossref: 12] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
27 Zang J, Xu Y, Xia W, Yu D, Gao P, Jiang Q, Yang F. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. Food Res Int 2018;111:565-73. [PMID: 30007719 DOI: 10.1016/j.foodres.2018.05.076] [Cited by in Crossref: 45] [Cited by in F6Publishing: 35] [Article Influence: 11.3] [Reference Citation Analysis]
28 Castellanos-Rozo J, Pérez Pulido R, Grande MJ, Lucas R, Gálvez A. Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing. Microorganisms 2020;8:E218. [PMID: 32041151 DOI: 10.3390/microorganisms8020218] [Cited by in Crossref: 8] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
29 de Aguiar e Câmara SP, Maduro Dias C, Rocha L, Dapkevicius A, Duarte Rosa HJ, de Borba AES, Silveira MDG, Malcata FX, de Lurdes Enes Dapkevicius M. Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model. International Dairy Journal 2022;128:105294. [DOI: 10.1016/j.idairyj.2021.105294] [Reference Citation Analysis]
30 Câmara SPA, Dapkevicius A, Rosa HJD, Silva CCG, Malcata FX, Enes Dapkevicius MLN. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. Int J Dairy Technol 2017;70:542-55. [DOI: 10.1111/1471-0307.12424] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 0.8] [Reference Citation Analysis]
31 Kamilari E, Tomazou M, Antoniades A, Tsaltas D. High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses? Int J Food Sci 2019;2019:5837301. [PMID: 31886165 DOI: 10.1155/2019/5837301] [Cited by in Crossref: 9] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
32 Xue J, Yang Y, Wang Z, Guo Y, Shao Y. Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins. Front Microbiol 2018;9:1920. [PMID: 30177922 DOI: 10.3389/fmicb.2018.01920] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 2.0] [Reference Citation Analysis]
33 Galimberti A, Bruno A, Mezzasalma V, De Mattia F, Bruni I, Labra M. Emerging DNA-based technologies to characterize food ecosystems. Food Research International 2015;69:424-33. [DOI: 10.1016/j.foodres.2015.01.017] [Cited by in Crossref: 43] [Cited by in F6Publishing: 16] [Article Influence: 6.1] [Reference Citation Analysis]
34 Cauchie E, Gand M, Kergourlay G, Taminiau B, Delhalle L, Korsak N, Daube G. The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding. International Journal of Food Microbiology 2017;247:70-8. [DOI: 10.1016/j.ijfoodmicro.2016.10.012] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 2.8] [Reference Citation Analysis]
35 Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Research International 2018;105:733-42. [DOI: 10.1016/j.foodres.2017.12.007] [Cited by in Crossref: 48] [Cited by in F6Publishing: 39] [Article Influence: 12.0] [Reference Citation Analysis]
36 Lo R, Turner MS, Weeks M, Bansal N. Culture-independent bacterial community profiling of carbon dioxide treated raw milk. International Journal of Food Microbiology 2016;233:81-9. [DOI: 10.1016/j.ijfoodmicro.2016.06.015] [Cited by in Crossref: 12] [Cited by in F6Publishing: 9] [Article Influence: 2.0] [Reference Citation Analysis]
37 Câmara SPA, Dapkevicius A, Silva CCG, Malcata FX, L. N. Enes Dapkevicius M. Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety. Food Biotechnology 2020;34:25-41. [DOI: 10.1080/08905436.2019.1710844] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
38 Dugat-bony E, Garnier L, Denonfoux J, Ferreira S, Sarthou A, Bonnarme P, Irlinger F. Highlighting the microbial diversity of 12 French cheese varieties. International Journal of Food Microbiology 2016;238:265-73. [DOI: 10.1016/j.ijfoodmicro.2016.09.026] [Cited by in Crossref: 55] [Cited by in F6Publishing: 36] [Article Influence: 9.2] [Reference Citation Analysis]
39 De Filippis F, Parente E, Ercolini D. Metagenomics insights into food fermentations. Microb Biotechnol 2017;10:91-102. [PMID: 27709807 DOI: 10.1111/1751-7915.12421] [Cited by in Crossref: 111] [Cited by in F6Publishing: 77] [Article Influence: 18.5] [Reference Citation Analysis]
40 Leroy S, Even S, Micheau P, de La Foye A, Laroute V, Le Loir Y, Talon R. Transcriptomic Analysis of Staphylococcus xylosus in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind. Microorganisms 2020;8:E1807. [PMID: 33212972 DOI: 10.3390/microorganisms8111807] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
41 Kamimura BA, Cabral L, Noronha MF, Baptista RC, Nascimento HM, Sant'Ana AS. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. Food Microbiol 2020;89:103453. [PMID: 32138999 DOI: 10.1016/j.fm.2020.103453] [Cited by in Crossref: 19] [Cited by in F6Publishing: 11] [Article Influence: 9.5] [Reference Citation Analysis]
42 Miranda C, Contente D, Igrejas G, Câmara SPA, Dapkevicius MLE, Poeta P. Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods 2021;10:2092. [PMID: 34574202 DOI: 10.3390/foods10092092] [Reference Citation Analysis]
43 Lo R, Xue T, Weeks M, Turner MS, Bansal N. Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling. Int J Food Microbiol 2016;217:20-8. [PMID: 26476573 DOI: 10.1016/j.ijfoodmicro.2015.10.003] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.0] [Reference Citation Analysis]
44 Johnson J, Curtin C, Waite-Cusic J. The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability. Front Microbiol 2021;12:644828. [PMID: 33767682 DOI: 10.3389/fmicb.2021.644828] [Reference Citation Analysis]
45 Aldrete-Tapia A, Escobar-Ramírez CM, Tamplin ML, Hernández-Iturriaga M. Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing. Front Microbiol 2018;9:2598. [PMID: 30420851 DOI: 10.3389/fmicb.2018.02598] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
46 Carvalheira A, Silva J, Teixeira P. Acinetobacter spp. in food and drinking water - A review. Food Microbiol 2021;95:103675. [PMID: 33397609 DOI: 10.1016/j.fm.2020.103675] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
47 Demirci T, Göktepe ÇK, Öztürk Hİ, Akın N, Akyol İ, Dertli E. Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods. International Dairy Journal 2021;118:105041. [DOI: 10.1016/j.idairyj.2021.105041] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
48 Ferrocino I, Cocolin L. Current perspectives in food-based studies exploiting multi-omics approaches. Current Opinion in Food Science 2017;13:10-5. [DOI: 10.1016/j.cofs.2017.01.002] [Cited by in Crossref: 36] [Cited by in F6Publishing: 22] [Article Influence: 7.2] [Reference Citation Analysis]
49 Oh NS, Joung JY, Lee JY, Kim SH, Kim Y. Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture. J Agric Food Chem 2016;64:7357-66. [DOI: 10.1021/acs.jafc.6b02689] [Cited by in Crossref: 9] [Cited by in F6Publishing: 6] [Article Influence: 1.5] [Reference Citation Analysis]
50 Kamimura BA, De Filippis F, Sant’ana AS, Ercolini D. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. Food Microbiology 2019;80:40-9. [DOI: 10.1016/j.fm.2018.12.014] [Cited by in Crossref: 42] [Cited by in F6Publishing: 28] [Article Influence: 14.0] [Reference Citation Analysis]