177 related articles for article (PubMed ID: 31474970)
1. Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of
Pham NP; Landaud S; Lieben P; Bonnarme P; Monnet C
Front Microbiol; 2019; 10():1901. PubMed ID: 31474970
[TBL] [Abstract][Full Text] [Related]
2. Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat.
Pham NP; Layec S; Dugat-Bony E; Vidal M; Irlinger F; Monnet C
BMC Genomics; 2017 Dec; 18(1):955. PubMed ID: 29216827
[TBL] [Abstract][Full Text] [Related]
3. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.
Adouard N; Magne L; Cattenoz T; Guillemin H; Foligné B; Picque D; Bonnarme P
Food Microbiol; 2016 Feb; 53(Pt A):30-40. PubMed ID: 26611167
[TBL] [Abstract][Full Text] [Related]
4. Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage.
Irlinger F; Monnet C
J Dairy Sci; 2021 Jul; 104(7):7500-7508. PubMed ID: 33838885
[TBL] [Abstract][Full Text] [Related]
5. Microbial interactions within a cheese microbial community.
Mounier J; Monnet C; Vallaeys T; Arditi R; Sarthou AS; Hélias A; Irlinger F
Appl Environ Microbiol; 2008 Jan; 74(1):172-81. PubMed ID: 17981942
[TBL] [Abstract][Full Text] [Related]
6. The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses.
de Melo AG; Lemay ML; Moineau S
Int J Food Microbiol; 2023 Sep; 400():110252. PubMed ID: 37263174
[TBL] [Abstract][Full Text] [Related]
7. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
Bonaïti C; Leclercq-Perlat MN; Latrille E; Corrieu G
J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
[TBL] [Abstract][Full Text] [Related]
8. Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis.
Monnet C; Dugat-Bony E; Swennen D; Beckerich JM; Irlinger F; Fraud S; Bonnarme P
Front Microbiol; 2016; 7():536. PubMed ID: 27148224
[TBL] [Abstract][Full Text] [Related]
9. Microbiological, physicochemical and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations.
Leclercq-Perlat MN; Saint-Eve A; Picque D; Trelea IC
J Dairy Sci; 2024 Mar; ():. PubMed ID: 38490552
[TBL] [Abstract][Full Text] [Related]
10. Mobilome of
Levesque S; de Melo AG; Labrie SJ; Moineau S
Front Microbiol; 2019; 10():1270. PubMed ID: 31244798
[No Abstract] [Full Text] [Related]
11. Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.
Mounier J; Irlinger F; Leclercq-Perlat MN; Sarthou AS; Spinnler HE; Fitzgerald GF; Cogan TM
J Dairy Res; 2006 Nov; 73(4):441-8. PubMed ID: 16978429
[TBL] [Abstract][Full Text] [Related]
12. Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese.
Goerges S; Mounier J; Rea MC; Gelsomino R; Heise V; Beduhn R; Cogan TM; Vancanneyt M; Scherer S
Appl Environ Microbiol; 2008 Apr; 74(7):2210-7. PubMed ID: 18281427
[TBL] [Abstract][Full Text] [Related]
13. Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.
Bertuzzi AS; Walsh AM; Sheehan JJ; Cotter PD; Crispie F; McSweeney PLH; Kilcawley KN; Rea MC
mSystems; 2018; 3(1):. PubMed ID: 29404426
[TBL] [Abstract][Full Text] [Related]
14. Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.
Monnet C; Back A; Irlinger F
Appl Environ Microbiol; 2012 May; 78(9):3185-92. PubMed ID: 22367081
[TBL] [Abstract][Full Text] [Related]
15. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.
Leclercq-Perlat MN; Oumer A; Bergere JL; Spinnler HE; Corrieu G
J Dairy Sci; 2000 Aug; 83(8):1665-73. PubMed ID: 10984141
[TBL] [Abstract][Full Text] [Related]
16. Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.
Cogan TM; Goerges S; Gelsomino R; Larpin S; Hohenegger M; Bora N; Jamet E; Rea MC; Mounier J; Vancanneyt M; Guéguen M; Desmasures N; Swings J; Goodfellow M; Ward AC; Sebastiani H; Irlinger F; Chamba JF; Beduhn R; Scherer S
Microbiol Spectr; 2014 Feb; 2(1):CM-0010-2012. PubMed ID: 26082119
[TBL] [Abstract][Full Text] [Related]
17. Growth and adaptation of microorganisms on the cheese surface.
Monnet C; Landaud S; Bonnarme P; Swennen D
FEMS Microbiol Lett; 2015 Jan; 362(1):1-9. PubMed ID: 25790503
[TBL] [Abstract][Full Text] [Related]
18. Survival of surface ripening cultures during storage and monitoring their development on cheese.
Mounier J; Fitzgerald GF; Cogan TM
Lett Appl Microbiol; 2006 Apr; 42(4):425-31. PubMed ID: 16599999
[TBL] [Abstract][Full Text] [Related]
19. Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.
Irlinger F; Yung SA; Sarthou AS; Delbès-Paus C; Montel MC; Coton E; Coton M; Helinck S
Int J Food Microbiol; 2012 Feb; 153(3):332-8. PubMed ID: 22177851
[TBL] [Abstract][Full Text] [Related]
20. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.
Leclercq-Perlat MN; Oumer A; Buono F; Bergere JL; Spinnler HE; Corrieu G
J Dairy Sci; 2000 Aug; 83(8):1674-83. PubMed ID: 10984142
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
