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212 related items for PubMed ID: 15354582

  • 1. 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; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 2. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN, Latrille E, Corrieu G, Spinnler HE.
    J Dairy Res; 2004 Aug; 71(3):355-66. PubMed ID: 15354583
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
    Leclercq-Perlat MN, Picque D, Riahi H, Corrieu G.
    J Dairy Sci; 2006 Aug; 89(8):3260-73. PubMed ID: 16840644
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Res; 2007 May; 74(2):218-25. PubMed ID: 17291387
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
    Lessard MH, Bélanger G, St-Gelais D, Labrie S.
    Appl Environ Microbiol; 2012 Mar 26; 78(6):1813-9. PubMed ID: 22247164
    [Abstract] [Full Text] [Related]

  • 10. Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium.
    Aldarf M, Amrane A, Prigent Y.
    J Biotechnol; 2002 May 09; 95(2):99-108. PubMed ID: 11911921
    [Abstract] [Full Text] [Related]

  • 11. 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 Aug 09; 107(8):6393-6411. PubMed ID: 38490552
    [Abstract] [Full Text] [Related]

  • 12. Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.
    Engel E, Tournier C, Salles C, Le Quéré JL.
    J Agric Food Chem; 2001 Jun 09; 49(6):2940-7. PubMed ID: 11409990
    [Abstract] [Full Text] [Related]

  • 13. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
    Leclercq-Perlat MN, Picque D, Martin Del Campo Barba ST, Monnet C.
    J Dairy Sci; 2013 Jun 09; 96(6):4031-40. PubMed ID: 23587382
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy.
    Martín-del-Campo ST, Picque D, Cosío-Ramírez R, Corrieu G.
    J Dairy Sci; 2007 Jun 09; 90(6):3018-27. PubMed ID: 17517744
    [Abstract] [Full Text] [Related]

  • 15. 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 09; 87(5):1536-44. PubMed ID: 15291003
    [Abstract] [Full Text] [Related]

  • 16. Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens.
    Arfi K, Landaud S, Bonnarme P.
    Appl Environ Microbiol; 2006 Mar 09; 72(3):2155-62. PubMed ID: 16517666
    [Abstract] [Full Text] [Related]

  • 17. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).
    Olarte C, Sanz S, Gonzalez-Fandos E, Torre P.
    J Appl Microbiol; 2000 Mar 09; 88(3):421-9. PubMed ID: 10747222
    [Abstract] [Full Text] [Related]

  • 18. Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt.
    Leclercq-Perlat MN, Hélias A, Corrieu G.
    J Dairy Sci; 2013 Mar 09; 96(12):7521-5. PubMed ID: 24404582
    [Abstract] [Full Text] [Related]

  • 19. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem.
    Arfi K, Amárita F, Spinnler HE, Bonnarme P.
    J Biotechnol; 2003 Nov 06; 105(3):245-53. PubMed ID: 14580796
    [Abstract] [Full Text] [Related]

  • 20. Diffusion of lactate and ammonium in relation to growth of Geotrichum candidum at the surface of solid media.
    Aldarf M, Fourcade F, Amrane A, Prigent Y.
    Biotechnol Bioeng; 2004 Jul 05; 87(1):69-80. PubMed ID: 15211490
    [Abstract] [Full Text] [Related]

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