Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese by Irena Rogelj, Bojana Bogovič Matijašić, Andreja Čanžek Majhenič, Aljoša Trmčić, Aljoša Trmčić, Tanja Obermajer, Tanja Obermajer, Andreja Čanžek Majhenič, Bojana Bogovič Matijašić, Irena Rogelj

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In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses by Aljoša Trmčić, Tanja Obermajer, Andreja Čanžek Majhenič, Irena Rogelj, Bojana Bogovič Matijašić

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Characterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese ‘Tolminc’ by Aljoša Trmčić, Tanja Obermajer, Petra Mohar Lorbeg, Andreja Čanžek Majhenič, Bojana Bogovič Matijašić, Irena Rogelj

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Clostridioides difficile concentration-dependant alterations in gut microbiota of asymptomatic infants by Aleksander Mahnic, Jana Lozar Krivec, Darja Paro-Panjan, Andreja Valcl, Tanja Obermajer, Bojana Bogovič Matijašić, Evgen Benedik, Petra Bratina, Maja Rupnik

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Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac by Viviana Corich, Alessio Giacomini, Dafni-Maria Kagkli, Maura D'Andrea, Tomislav Pogačić, Enrico Baldan, Andreja Čanžek Majhenič, Tanja Obermajer, Irena Rogelj, Dubravka Samaržija

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