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Journal Abstract Search

250 related items for PubMed ID: 16978429

  • 1. 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
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  • 3. Survival of surface ripening cultures during storage and monitoring their development on cheese.
    Mounier J, Fitzgerald GF, Cogan TM.
    Lett Appl Microbiol; 2006 Apr; 42(4):425-31. PubMed ID: 16599999
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  • 4. Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
    Rea MC, Görges S, Gelsomino R, Brennan NM, Mounier J, Vancanneyt M, Scherer S, Swings J, Cogan TM.
    J Dairy Sci; 2007 May; 90(5):2200-10. PubMed ID: 17430918
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  • 5. 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
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  • 6. 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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  • 7. Sources of the adventitious microflora of a smear-ripened cheese.
    Mounier J, Goerges S, Gelsomino R, Vancanneyt M, Vandemeulebroecke K, Hoste B, Brennan NM, Scherer S, Swings J, Fitzgerald GF, Cogan TM.
    J Appl Microbiol; 2006 Sep; 101(3):668-81. PubMed ID: 16907817
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  • 8. 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
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  • 9. 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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  • 10. 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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  • 13. 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; 71(11):6489-500. PubMed ID: 16269673
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  • 14. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T, Brinez WJ, Roig-Sagués AX, Guamis B.
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
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  • 15. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods.
    Dolci P, Barmaz A, Zenato S, Pramotton R, Alessandria V, Cocolin L, Rantsiou K, Ambrosoli R.
    J Appl Microbiol; 2009 Jan; 106(1):278-87. PubMed ID: 19054234
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