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Journal Abstract Search

160 related items for PubMed ID: 17921266

  • 1.
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  • 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
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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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  • 6. 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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  • 8. 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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  • 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. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
    Schröder J, Maus I, Trost E, Tauch A.
    BMC Genomics; 2011 Nov 03; 12():545. PubMed ID: 22053731
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  • 11. Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.
    Monnet C, Back A, Irlinger F.
    Appl Environ Microbiol; 2012 May 03; 78(9):3185-92. PubMed ID: 22367081
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  • 12. Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
    Roth E, Miescher Schwenninger S, Hasler M, Eugster-Meier E, Lacroix C.
    BMC Microbiol; 2010 Mar 11; 10():74. PubMed ID: 20222967
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  • 14. 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 11; 95(8):4666-82. PubMed ID: 22818481
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  • 15. Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.
    Brennan NM, Brown R, Goodfellow M, Ward AC, Beresford TP, Vancanneyt M, Cogan TM, Fox PF.
    Int J Syst Evol Microbiol; 2001 Nov 11; 51(Pt 6):1969-1976. PubMed ID: 11760936
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  • 16. The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses.
    de Melo AG, Lemay ML, Moineau S.
    Int J Food Microbiol; 2023 Sep 02; 400():110252. PubMed ID: 37263174
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  • 17. 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 02; 107(8):6393-6411. PubMed ID: 38490552
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  • 18. Molecular identification and differentiation of Brevibacterium species and strains.
    Hoppe-Seyler TS, Jaeger B, Bockelmann W, Geis A, Heller KJ.
    Syst Appl Microbiol; 2007 Jan 02; 30(1):50-7. PubMed ID: 16624515
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  • 19. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
    Samelis J, Bleicher A, Delbès-Paus C, Kakouri A, Neuhaus K, Montel MC.
    Food Microbiol; 2011 Feb 02; 28(1):76-83. PubMed ID: 21056778
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  • 20. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.
    Adouard N, Magne L, Cattenoz T, Guillemin H, Foligné B, Picque D, Bonnarme P.
    Food Microbiol; 2016 Feb 02; 53(Pt A):30-40. PubMed ID: 26611167
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