| scholarly article | Q13442814 |
| P356 | DOI | 10.1590/S1517-83822014000200047 |
| P8608 | Fatcat ID | release_5xmnbsqknjch3lk3wssok64guu |
| P932 | PMC publication ID | 4166304 |
| P698 | PubMed publication ID | 25242963 |
| P5875 | ResearchGate publication ID | 267737589 |
| P2093 | author name string | Nélio José de Andrade | |
| Éder Galinari | |||
| Célia Lúcia de Luces Fortes Ferreira | |||
| Juliana Escarião da Nóbrega | |||
| P2860 | cites work | Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese | Q33471917 |
| Pecorino Crotonese cheese: study of bacterial population and flavour compounds | Q33540540 | ||
| Microbial water stress | Q34072453 | ||
| Yeasts associated to Traditional Balsamic Vinegar: ecological and technological features. | Q36953857 | ||
| Yeasts in dairy products | Q37924036 | ||
| Improved medium for lactic streptococci and their bacteriophages | Q39862841 | ||
| Released exopolysaccharide (r-EPS) produced from probiotic bacteria reduce biofilm formation of enterohemorrhagic Escherichia coli O157:H7. | Q39902511 | ||
| Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process | Q40004349 | ||
| Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture | Q42399553 | ||
| Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making. | Q43026560 | ||
| Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese | Q44968268 | ||
| The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation | Q46226703 | ||
| A microtiter plate assay for Staphylococcus aureus biofilm quantification at various pH levels and hydrogen peroxide supplementation. | Q46264803 | ||
| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria. | Q50041887 | ||
| Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie. | Q51186726 | ||
| P433 | issue | 2 | |
| P921 | main subject | biofilm | Q467410 |
| cheese | Q10943 | ||
| P304 | page(s) | 713-720 | |
| P577 | publication date | 2014-08-29 | |
| P1433 | published in | Brazilian Journal of Microbiology | Q15758019 |
| P1476 | title | Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese | |
| P478 | volume | 45 |
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