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164 related items for PubMed ID: 15291003

  • 1. The color of Brevibacterium linens depends on the yeast used for cheese deacidification.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Sci; 2004 May; 87(5):1536-44. PubMed ID: 15291003
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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; 95(8):4666-82. PubMed ID: 22818481
    [Abstract] [Full Text] [Related]

  • 7. Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species.
    Gori K, Mortensen HD, Arneborg N, Jespersen L.
    J Dairy Sci; 2007 Nov; 90(11):5032-41. PubMed ID: 17954742
    [Abstract] [Full Text] [Related]

  • 8. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Sci; 2004 May; 87(5):1545-50. PubMed ID: 15291004
    [Abstract] [Full Text] [Related]

  • 9. The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis.
    Sutthiwong N, Fouillaud M, Dufossé L.
    Foods; 2018 Nov 19; 7(11):. PubMed ID: 30463179
    [Abstract] [Full Text] [Related]

  • 10. A model describing Debaryomyces hansenii growth and substrate consumption during a smear soft cheese deacidification and ripening.
    Riahi MH, Trelea IC, Picque D, Leclercq-Perlat MN, Hélias A, Corrieu G.
    J Dairy Sci; 2007 May 19; 90(5):2525-37. PubMed ID: 17430957
    [Abstract] [Full Text] [Related]

  • 11. The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species.
    Leclercq-Perlat MN, Spinnler HE.
    J Dairy Res; 2010 Aug 19; 77(3):287-94. PubMed ID: 20462468
    [Abstract] [Full Text] [Related]

  • 12. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May 19; 89(5):1452-66. PubMed ID: 16606716
    [Abstract] [Full Text] [Related]

  • 13. Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
    Rattray FP, Fox PF.
    J Dairy Sci; 1999 May 19; 82(5):891-909. PubMed ID: 10342227
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Assessment of the coloring strength of brevibacterium linens strains: spectrocolorimetry versus total carotenoid extraction/quantification.
    Dufossé L, Mabon P, Binet A.
    J Dairy Sci; 2001 Feb 19; 84(2):354-60. PubMed ID: 11233019
    [Abstract] [Full Text] [Related]

  • 16. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G.
    J Dairy Res; 2004 Aug 19; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 17. Influence of growth conditions on bacteriocin production by Brevibacterium linens.
    Motta AS, Brandelli A.
    Appl Microbiol Biotechnol; 2003 Aug 19; 62(2-3):163-7. PubMed ID: 12883862
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Blake AJ, Powers JR, Luedecke LO, Clark S.
    J Dairy Sci; 2005 Jul 19; 88(7):2302-11. PubMed ID: 15956293
    [Abstract] [Full Text] [Related]

  • 20. Screening of dairy yeast strains for probiotic applications.
    Kumura H, Tanoue Y, Tsukahara M, Tanaka T, Shimazaki K.
    J Dairy Sci; 2004 Dec 19; 87(12):4050-6. PubMed ID: 15545365
    [Abstract] [Full Text] [Related]

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