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Journal Abstract Search

351 related items for PubMed ID: 19481828

  • 1. Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches.
    Mounier J, Monnet C, Jacques N, Antoinette A, Irlinger F.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):31-7. PubMed ID: 19481828
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  • 3. 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 31; 90(5):2200-10. PubMed ID: 17430918
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  • 5. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.
    Larpin S, Mondoloni C, Goerges S, Vernoux JP, Guéguen M, Desmasures N.
    FEMS Yeast Res; 2006 Dec 31; 6(8):1243-53. PubMed ID: 17156021
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  • 6. Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes.
    Duthoit F, Tessier L, Montel MC.
    J Appl Microbiol; 2005 Dec 31; 98(5):1198-208. PubMed ID: 15836490
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  • 7. Stability of microbial communities in goat milk during a lactation year: molecular approaches.
    Callon C, Duthoit F, Delbès C, Ferrand M, Le Frileux Y, De Crémoux R, Montel MC.
    Syst Appl Microbiol; 2007 Nov 31; 30(7):547-60. PubMed ID: 17604934
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  • 8. Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.
    Cogan TM, Goerges S, Gelsomino R, Larpin S, Hohenegger M, Bora N, Jamet E, Rea MC, Mounier J, Vancanneyt M, Guéguen M, Desmasures N, Swings J, Goodfellow M, Ward AC, Sebastiani H, Irlinger F, Chamba JF, Beduhn R, Scherer S.
    Microbiol Spectr; 2014 Feb 31; 2(1):CM-0010-2012. PubMed ID: 26082119
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  • 9. 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 31; 101(3):668-81. PubMed ID: 16907817
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  • 10. Molecular identification of yeasts associated with traditional Egyptian dairy products.
    El-Sharoud WM, Belloch C, Peris D, Querol A.
    J Food Sci; 2009 Sep 31; 74(7):M341-6. PubMed ID: 19895478
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  • 13. Surface microbial consortia from Livarot, a French smear-ripened cheese.
    Larpin-Laborde S, Imran M, Bonaïti C, Bora N, Gelsomino R, Goerges S, Irlinger F, Goodfellow M, Ward AC, Vancanneyt M, Swings J, Scherer S, Guéguen M, Desmasures N.
    Can J Microbiol; 2011 Aug 31; 57(8):651-60. PubMed ID: 21815832
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  • 17. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB, Mayo B.
    Int J Food Microbiol; 2006 Jul 15; 110(2):165-71. PubMed ID: 16806553
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  • 19. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K, Urso R, Dolci P, Comi G, Cocolin L.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):36-42. PubMed ID: 18555549
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