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493 related items for PubMed ID: 25233451

  • 1. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.
    Yee AL, Maillard MB, Roland N, Chuat V, Leclerc A, Pogačić T, Valence F, Thierry A.
    Int J Food Microbiol; 2014 Nov 17; 191():60-8. PubMed ID: 25233451
    [Abstract] [Full Text] [Related]

  • 2. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
    Thierry A, Maillard MB, Bonnarme P, Roussel E.
    J Agric Food Chem; 2005 May 18; 53(10):4157-65. PubMed ID: 15884854
    [Abstract] [Full Text] [Related]

  • 3. Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification.
    Dherbécourt J, Thierry A, Madec MN, Lortal S.
    Res Microbiol; 2006 Dec 18; 157(10):905-13. PubMed ID: 17125974
    [Abstract] [Full Text] [Related]

  • 4. Improving the drying of Propionibacterium freudenreichii starter cultures.
    Jeantet R, Jan G.
    Appl Microbiol Biotechnol; 2021 May 18; 105(9):3485-3494. PubMed ID: 33885925
    [Abstract] [Full Text] [Related]

  • 5. A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.
    Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Yee AL, Valence F, Thierry A.
    Food Microbiol; 2015 Apr 18; 46():145-153. PubMed ID: 25475278
    [Abstract] [Full Text] [Related]

  • 6. Propionibacterium species diversity in Leerdammer cheese.
    Britz TJ, Riedel KH.
    Int J Food Microbiol; 1994 Jun 18; 22(4):257-67. PubMed ID: 7986677
    [Abstract] [Full Text] [Related]

  • 7. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening.
    Ojala T, Laine PKS, Ahlroos T, Tanskanen J, Pitkänen S, Salusjärvi T, Kankainen M, Tynkkynen S, Paulin L, Auvinen P.
    Int J Food Microbiol; 2017 Jan 16; 241():39-48. PubMed ID: 27744211
    [Abstract] [Full Text] [Related]

  • 8. Time course and specificity of lipolysis in Swiss cheese.
    Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A.
    J Agric Food Chem; 2010 Nov 24; 58(22):11732-9. PubMed ID: 20961108
    [Abstract] [Full Text] [Related]

  • 9. Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil.
    de Freitas R, Chuat V, Madec MN, Nero LA, Thierry A, Valence F, de Carvalho AF.
    Int J Food Microbiol; 2015 Jun 16; 203():70-7. PubMed ID: 25791252
    [Abstract] [Full Text] [Related]

  • 10. Determination of aspartase activity in dairy Propionibacterium strains.
    Blasco L, Kahala M, Tupasela T, Joutsjoki V.
    FEMS Microbiol Lett; 2011 Aug 16; 321(1):10-3. PubMed ID: 21539599
    [Abstract] [Full Text] [Related]

  • 11. Research on some factors influencing acid and exopolysaccharide produced by dairy propionibacterium strains isolated from traditional homemade Turkish cheeses.
    Darilmaz DO, Gumustekin Y.
    J Food Prot; 2012 May 16; 75(5):918-26. PubMed ID: 22564942
    [Abstract] [Full Text] [Related]

  • 12. New insights into physiology and metabolism of Propionibacterium freudenreichii.
    Thierry A, Deutsch SM, Falentin H, Dalmasso M, Cousin FJ, Jan G.
    Int J Food Microbiol; 2011 Sep 01; 149(1):19-27. PubMed ID: 21620505
    [Abstract] [Full Text] [Related]

  • 13. Isolation of aminopeptidase N genes of food associated propionibacteria and observation of their transcription in skim milk and acid whey.
    Rossi F, Busetto M, Torriani S.
    Antonie Van Leeuwenhoek; 2007 Jan 01; 91(1):87-96. PubMed ID: 17013549
    [Abstract] [Full Text] [Related]

  • 14. Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium.
    Meile L, Le Blay G, Thierry A.
    Int J Food Microbiol; 2008 Sep 01; 126(3):316-20. PubMed ID: 17889391
    [Abstract] [Full Text] [Related]

  • 15. Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.
    Dherbécourt J, Maillard MB, Catheline D, Thierry A.
    J Appl Microbiol; 2008 Oct 01; 105(4):977-85. PubMed ID: 18444997
    [Abstract] [Full Text] [Related]

  • 16. Lactobacillus and Leuconostoc volatilomes in cheese conditions.
    Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Valence F, Thierry A.
    Appl Microbiol Biotechnol; 2016 Mar 01; 100(5):2335-46. PubMed ID: 26685674
    [Abstract] [Full Text] [Related]

  • 17. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 01; 98(4):2183-96. PubMed ID: 25682146
    [Abstract] [Full Text] [Related]

  • 18. Acid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses.
    Darilmaz DO, Beyatli Y.
    Anaerobe; 2012 Feb 01; 18(1):122-7. PubMed ID: 22019987
    [Abstract] [Full Text] [Related]

  • 19. Antifungal compounds from cultures of dairy propionibacteria type strains.
    Lind H, Sjögren J, Gohil S, Kenne L, Schnürer J, Broberg A.
    FEMS Microbiol Lett; 2007 Jun 01; 271(2):310-5. PubMed ID: 17456184
    [Abstract] [Full Text] [Related]

  • 20. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.
    Thierry A, Maillard MB, Richoux R, Lortal S.
    J Agric Food Chem; 2006 Sep 06; 54(18):6819-24. PubMed ID: 16939345
    [Abstract] [Full Text] [Related]

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