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Journal Abstract Search

274 related items for PubMed ID: 11589547

  • 1. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
    Corsetti A, Rossi J, Gobbetti M.
    Int J Food Microbiol; 2001 Sep 19; 69(1-2):1-10. PubMed ID: 11589547
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  • 2. 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 19; 2(1):CM-0010-2012. PubMed ID: 26082119
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  • 3. Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.
    Valdés-Stauber N, Scherer S, Seiler H.
    Int J Food Microbiol; 1997 Feb 19; 34(2):115-29. PubMed ID: 9039559
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  • 4. Cheese yeasts.
    Fröhlich-Wyder MT, Arias-Roth E, Jakob E.
    Yeast; 2019 Mar 19; 36(3):129-141. PubMed ID: 30512214
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  • 5. Surface microflora of four smear-ripened cheeses.
    Mounier J, Gelsomino R, Goerges S, Vancanneyt M, Vandemeulebroecke K, Hoste B, Scherer S, Swings J, Fitzgerald GF, Cogan TM.
    Appl Environ Microbiol; 2005 Nov 19; 71(11):6489-500. PubMed ID: 16269673
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  • 7. Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.
    Gori K, Ryssel M, Arneborg N, Jespersen L.
    Microb Ecol; 2013 Apr 19; 65(3):602-15. PubMed ID: 23224222
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  • 10. Development of primers for detecting dominant yeasts in smear-ripened cheeses.
    Gente S, Larpin S, Cholet O, Guéguen M, Vernoux JP, Desmasures N.
    J Dairy Res; 2007 May 19; 74(2):137-45. PubMed ID: 17291384
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  • 13. L-methionine degradation potentialities of cheese-ripening microorganisms.
    Bonnarme P, Lapadatescu C, Yvon M, Spinnler HE.
    J Dairy Res; 2001 Nov 19; 68(4):663-74. PubMed ID: 11928962
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  • 14. 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 19; 53(Pt A):30-40. PubMed ID: 26611167
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  • 15. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2012 Aug 19; 95(8):4666-82. PubMed ID: 22818481
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  • 16. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.
    Petersen KM, Westall S, Jespersen L.
    J Dairy Sci; 2002 Mar 19; 85(3):478-86. PubMed ID: 11949849
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  • 17. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
    Lessard MH, Viel C, Boyle B, St-Gelais D, Labrie S.
    BMC Genomics; 2014 Mar 26; 15():235. PubMed ID: 24670012
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  • 18. 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 26; 87(11):3976-88. PubMed ID: 15483183
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