kopanisti cheese
Selected indexed studies
- The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening. (Microorganisms, 2022) [PMID:36677358]
- Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese. (J Sci Food Agric, 2013) [PMID:23225260]
- Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding. (Food Microbiol, 2021) [PMID:34119120]
_Worker-drafted node — pending editorial review._
Connections
kopanisti cheese helps
Sources
- The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening. (2022) pubmed
- Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese. (2013) pubmed
- Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding. (2021) pubmed
- Comparative Genomics of Lactobacillus acidipiscis ACA-DC 1533 Isolated From Traditional Greek Kopanisti Cheese Against Species Within the Lactobacillus salivarius Clade. (2018) pubmed
- Complete Genome Sequence of the Dairy Isolate Lactobacillus acidipiscis ACA-DC 1533. (2017) pubmed
- Whole-Genome Sequence of the Cheese Isolate Lactobacillus rennini ACA-DC 565. (2017) pubmed
- Characterization of pLAC1, a cryptic plasmid isolated from Lactobacillus acidipiscis and comparative analysis with its related plasmids. (2010) pubmed
- Comparative and evolutionary analysis of plasmid pREN isolated from Lactobacillus rennini, a novel member of the theta-replicating pUCL287 family. (2011) pubmed
- Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti. (2018) pubmed