Literature DB >> 22941080

"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.

Danilo Ercolini1, Francesca De Filippis, Antonietta La Storia, Michele Iacono.   

Abstract

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

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Year:  2012        PMID： 22941080      PMCID： PMC3485941          DOI： 10.1128/AEM.02218-12

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  20 in total

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Authors:  A I Saeed; V Sharov; J White; J Li; W Liang; N Bhagabati; J Braisted; M Klapa; T Currier; M Thiagarajan; A Sturn; M Snuffin; A Rezantsev; D Popov; A Ryltsov; E Kostukovich; I Borisovsky; Z Liu; A Vinsavich; V Trush; J Quackenbush
Journal:  Biotechniques       Date:  2003-02       Impact factor: 1.993

2.  PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

Authors:  D Ercolini; G Mauriello; G Blaiotta; G Moschetti; S Coppola
Journal:  J Appl Microbiol       Date:  2004       Impact factor: 3.772

3.  Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture.

Authors:  G Mauriello; L Moio; A Genovese; D Ercolini
Journal:  J Dairy Sci       Date:  2003-02       Impact factor: 4.034

4.  Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches.

Authors:  Angel Alegría; Pawel Szczesny; Baltasar Mayo; Jacek Bardowski; Magdalena Kowalczyk
Journal:  Appl Environ Microbiol       Date:  2012-01-13       Impact factor: 4.792

5.  Genetic traceability of the geographical origin of typical Italian water buffalo Mozzarella cheese: a preliminary approach.

Authors:  I Bonizzi; M Feligini; R Aleandri; G Enne
Journal:  J Appl Microbiol       Date:  2007-03       Impact factor: 3.772

6.  Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy.

Authors:  Qiong Wang; George M Garrity; James M Tiedje; James R Cole
Journal:  Appl Environ Microbiol       Date:  2007-06-22       Impact factor: 4.792

7.  Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics.

Authors:  T T Nieminen; K Koskinen; P Laine; J Hultman; E Säde; L Paulin; A Paloranta; P Johansson; J Björkroth; P Auvinen
Journal:  Int J Food Microbiol       Date:  2012-04-29       Impact factor: 5.277

8.  Molecular and physiological characterization of dominant bacterial populations in traditional mozzarella cheese processing

Authors: 
Journal:  J Appl Microbiol       Date:  1999-10       Impact factor: 3.772

9.  Assessment of bacterial diversity in the cattle tick Rhipicephalus (Boophilus) microplus through tag-encoded pyrosequencing.

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Journal:  BMC Microbiol       Date:  2011-01-06       Impact factor: 3.605

10.  Rapidly denoising pyrosequencing amplicon reads by exploiting rank-abundance distributions.

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Journal:  Nat Methods       Date:  2010-09       Impact factor: 28.547
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  51 in total

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Journal:  Appl Environ Microbiol       Date:  2015-11-06       Impact factor: 4.792

2.  Salivary microbiota and metabolome associated with celiac disease.

Authors:  Ruggiero Francavilla; Danilo Ercolini; Maria Piccolo; Lucia Vannini; Sonya Siragusa; Francesca De Filippis; Ilaria De Pasquale; Raffaella Di Cagno; Michele Di Toma; Giorgia Gozzi; Diana I Serrazanetti; Maria De Angelis; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2014-03-21       Impact factor: 4.792

3.  Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants.

Authors:  Nicholas A Bokulich; David A Mills
Journal:  Appl Environ Microbiol       Date:  2013-06-21       Impact factor: 4.792

4.  Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing.

Authors:  Qian Peng; Yanping Yang; Yanyun Guo; Ye Han
Journal:  Curr Microbiol       Date:  2015-04-24       Impact factor: 2.188

Review 5.  Shifts of microbiota during cheese production: impact on production and quality.

Authors:  Jun Haeng Nam; Yong Sun Cho; Bryna Rackerby; Lisbeth Goddik; Si Hong Park
Journal:  Appl Microbiol Biotechnol       Date:  2021-03-04       Impact factor: 4.813

Review 6.  Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.

Authors:  Guo-Qing He; Tong-Jie Liu; Faizan A Sadiq; Jing-Si Gu; Guo-Hua Zhang
Journal:  J Zhejiang Univ Sci B       Date:  2017 Apr.       Impact factor: 3.066

7.  Bacterial diversity analysis of Zhenjiang Yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing.

Authors:  Xiang Xiao; Ying Dong; Ying Zhu; Henglin Cui
Journal:  Curr Microbiol       Date:  2012-12-21       Impact factor: 2.188

8.  Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese.

Authors:  Ilaria De Pasquale; Maria Calasso; Leonardo Mancini; Danilo Ercolini; Antonietta La Storia; Maria De Angelis; Raffaella Di Cagno; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2014-04-25       Impact factor: 4.792

9.  Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.

Authors:  Vasileios Pothakos; Giuseppina Stellato; Danilo Ercolini; Frank Devlieghere
Journal:  Appl Environ Microbiol       Date:  2015-03-13       Impact factor: 4.792

10.  Microbial ecology dynamics during rye and wheat sourdough preparation.

Authors:  Danilo Ercolini; Erica Pontonio; Francesca De Filippis; Fabio Minervini; Antonietta La Storia; Marco Gobbetti; Raffaella Di Cagno
Journal:  Appl Environ Microbiol       Date:  2013-10-04       Impact factor: 4.792
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