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252 related items for PubMed ID: 15483183

  • 1. 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]

  • 2. 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]

  • 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. 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; 90(5):2525-37. PubMed ID: 17430957
    [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. 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]

  • 7. 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]

  • 8. 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; 85(3):478-86. PubMed ID: 11949849
    [Abstract] [Full Text] [Related]

  • 9. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.
    Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2015 Feb; 98(2):1325-35. PubMed ID: 25497800
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
    Picque D, Leclercq-Perlat MN, Guillemin H, Perret B, Cattenoz T, Provost JJ, Corrieu G.
    J Dairy Sci; 2010 Dec; 93(12):5601-12. PubMed ID: 21094731
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
    Leclercq-Perlat MN, Saint-Eve A, Le Jan E, Raynaud S, Morge S, Lefrileux Y, Picque D.
    J Dairy Sci; 2019 Jun; 102(6):5713-5725. PubMed ID: 31005324
    [Abstract] [Full Text] [Related]

  • 13. 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; 107(8):6393-6411. PubMed ID: 38490552
    [Abstract] [Full Text] [Related]

  • 14. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.
    Picque D, Leclercq-Perlat MN, Corrieu G.
    J Dairy Sci; 2006 Aug; 89(8):3250-9. PubMed ID: 16840643
    [Abstract] [Full Text] [Related]

  • 15. Brucella melitensis survival during manufacture of ripened goat cheese at two temperatures.
    Méndez-González KY, Hernández-Castro R, Carrillo-Casas EM, Monroy JF, López-Merino A, Suárez-Güemes F.
    Foodborne Pathog Dis; 2011 Dec; 8(12):1257-61. PubMed ID: 22129442
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
    [Abstract] [Full Text] [Related]

  • 18. Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
    Candioti MC, Bergamini CV, Palma SB, Busetti M, Meinardi CA, Zalazar CA.
    J Sci Food Agric; 2010 Jan 15; 90(1):36-42. PubMed ID: 20355009
    [Abstract] [Full Text] [Related]

  • 19. Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese.
    Ryser ET, Marth EH.
    J Dairy Sci; 1989 Apr 15; 72(4):838-53. PubMed ID: 2501363
    [Abstract] [Full Text] [Related]

  • 20. Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses.
    Padilla B, Manzanares P, Belloch C.
    Food Microbiol; 2014 Apr 15; 38():160-6. PubMed ID: 24290639
    [Abstract] [Full Text] [Related]

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