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Journal Abstract Search

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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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