Michael G. Casey

Alimentary Health (Ireland) — Ireland

Agricultural and Biological Sciences · Life Sciences

14h-index759citations33works0.02yr avg
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Research Topics

Probiotics and Fermented Foods(20), Milk Quality and Mastitis in Dairy Cows(7), Protein Hydrolysis and Bioactive Peptides(5), Genomics and Phylogenetic Studies(3), Meat and Animal Product Quality(3)

Publications33 total

68 The <i>bifidobacterium longum</i> 35624 <sup>®</sup> culture transits in high numbers through the human gut
Poster presentations·2017· 1 citedOpen Access
Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheese
Dairy Science and Technology·2008· 8 citedOpen Access
Development of a Highly Sensitive and Specific Assay to Detect Staphylococcus aureus in Bovine Mastitic Milk
Journal of Dairy Science·2007· 102 citedOpen Access
Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
Le Lait·2006· 37 citedOpen Access
Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
International Dairy Journal·2005· 52 cited
Occurrence and significance of Fusarium domesticum alias Anticollanti on smear-ripened cheeses
LWT·2004· 37 cited
Comparison of partial gene sequences encoding a phosphoketolase for the identification of bifidobacteria
LWT·2004· 25 cited
Screening of aroma-producing lactic acid bacteria with an electronic nose
International Dairy Journal·2004· 43 cited
Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese
LWT·2003· 16 cited
Lactobacilli identification by comparative sequence analyses of the tuf gene.
International Dairy Federation special issue·2003
Comparison of partial<i>tuf</i>gene sequences for the identification of lactobacilli
FEMS Microbiology Letters·2002· 78 citedOpen Access
Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses
European Food Research and Technology·2002· 63 cited
DNA Sequence and Functional Analysis of Lactobacillus delbrueckii subsp. lactis Plasmids pN42 and pJBL2
Plasmid·2002· 9 cited
Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses
Le Lait·2002· 65 citedOpen Access
Purification, characterisation, cloning and sequencing of the gene encoding oligopeptidase PepO from<i>Streptococcus thermophilus</i>A
FEMS Microbiology Letters·2000· 25 cited
Purification, Characterization, Gene Cloning, Sequencing, and Overexpression of Aminopeptidase N from<i>Streptococcus thermophilus</i>A
Applied and Environmental Microbiology·1999· 47 citedOpen Access
Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses
Le Lait·1999· 13 citedOpen Access
Propionibacteria flora in Swiss raw milk from lowlands and Alps
Le Lait·1999· 18 citedOpen Access
Rapid identification of dairy <i>Propionibacterium </i>species by restriction analysis of the insertion within the 23S rRNA gene
Le Lait·1998· 5 citedOpen Access
Influence des enzymes coagulantes et de la plasmine sur la croissance des levains en début de fabrication de l'emmental. Etude préliminaire sur milieux modèles
Le Lait·1997· 6 citedOpen Access
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Frequent Co-authors

Frédéric Chavagnat(5), D. Fessler(4), J.-P. Felber(4), J. Jimeno(3), Jacques Meyer(3), Marie‐Therese Fröhlich‐Wyder(3), J.O. Bosset(3), Z. Puhan(3), W. Schaeren(2), H Bachmann(2), Laurent Pillonel(2), René Badertscher(2), M. Dalla Torre(2), J Meyer(2), R. Tabacchi(2), Ueli Bütikofer(2), Daniel Wechsler(2), Hélène Berthoud(2), Martina Haueter(2), Alfredo Vannotti(2)