Diversity of Yeast and Mold Species from a Variety of Cheese Types

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0

(2013) Koichiro Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Towards a unified paradigm for sequence-based identification of fungi

(2013) Urmas Kõljalg et al.   MOLECULAR ECOLOGY

Debaryomyces hanseniistrains differ in their production of flavor compounds in a cheese-surface model

(2012) Klaus Gori et al.   MicrobiologyOpen

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec

(2011) Karine Lavoie et al.   Dairy Science & Technology

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sex in Penicillium series Roqueforti

(2011) Jos Houbraken et al.   IMA Fungus

Microbial interactions in cheese: implications for cheese quality and safety

(2009) Françoise Irlinger et al.   CURRENT OPINION IN BIOTECHNOLOGY

Depuration of Striped Venus Clam (Chamelea gallinaL.): Effects on Microorganisms, Sand Content, and Mortality

(2009) M. Maffei et al.   JOURNAL OF FOOD SCIENCE

Candida parapsilosis, an Emerging Fungal Pathogen

(2008) D. Trofa et al.   CLINICAL MICROBIOLOGY REVIEWS

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

(2008) I. De Freitas et al.   JOURNAL OF DAIRY SCIENCE

Mycotoxins and mould contamination in cheese: a review

(2008) I. Sengun et al.   World Mycotoxin Journal

Safety assessment of dairy microorganisms: The hemiascomycetous yeasts☆

(2007) N JACQUES et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY