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Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses

Applied and Environmental Microbiology, 2007-03, Vol.73 (6), p.1882-1891

2007

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Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains

Food microbiology, 2016-02, Vol.53 (Pt B), p.63-70

2016

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Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Applied and Environmental Microbiology, 2012-01, Vol.78 (2), p.326-333

2012

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Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp. cremoris Genotype and an L. lactis subsp. lactis Phenotype, Isolated from Greek Raw Milk

Applied and Environmental Microbiology, 2013-06, Vol.79 (11), p.3476-3484

2013

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Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

International journal of food microbiology, 2012-05, Vol.156 (2), p.91-101

2012

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Safety assessment of dairy microorganisms: The Lactococcus genus

International journal of food microbiology, 2008-09, Vol.126 (3), p.271-273

2008

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Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.963-975

2018

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Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

Applied and Environmental Microbiology, 2013-01, Vol.79 (1), p.150-158

2013

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Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Food microbiology, 2012-02, Vol.29 (1), p.88-98

2012

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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

BMC genomics, 2014-12, Vol.15 (1), p.1101-1101, Article 1101

2014

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Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses

International journal of food microbiology, 2014-03, Vol.174, p.98-109

2014

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Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

International journal of food microbiology, 2012-02, Vol.153 (3), p.332-338

2012

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Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Applied and Environmental Microbiology, 2003-07, Vol.69 (7), p.3840-3848

2003

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Traditional cheeses: Rich and diverse microbiota with associated benefits

International journal of food microbiology, 2014-05, Vol.177, p.136-154

2014

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Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

Journal of food protection, 2009-04, Vol.72 (4), p.783-790

2009

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Milk Fat Globules Hamper Adhesion of Enterohemorrhagic Escherichia coli to Enterocytes: In Vitro and in Vivo Evidence

Frontiers in microbiology, 2018-05, Vol.9, p.947-947

2018

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Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

International journal of food microbiology, 2011-02, Vol.145 (2), p.379-389

2011

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Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

Journal of food protection, 2006-09, Vol.69 (9), p.2161-2167

2006

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Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature

Food control, 2016-04, Vol.62, p.117-124

2016

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FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese

Food microbiology, 2011-02, Vol.28 (1), p.76-83

2011

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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Food microbiology, 2012-05, Vol.30 (1), p.74-82

2012

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Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems

Scientific reports, 2018-01, Vol.8 (1), p.200-200, Article 200

2018

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Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Food control, 2011-12, Vol.22 (12), p.1911-1919

2011

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Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications

Culture & history digital journal, 2016-06, Vol.5 (1), p.e006-e006

2016

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Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community

Food microbiology, 2010-10, Vol.27 (7), p.924-932

2010

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Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses

Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp. cremoris Genotype and an L. lactis subsp. lactis Phenotype, Isolated from Greek Raw Milk

Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

Safety assessment of dairy microorganisms: The Lactococcus genus

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses

Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Traditional cheeses: Rich and diverse microbiota with associated benefits

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

Milk Fat Globules Hamper Adhesion of Enterohemorrhagic Escherichia coli to Enterocytes: In Vitro and in Vivo Evidence

Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature

FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications

Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community

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