Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

(2018) C.D. Hickey et al.   FOOD MICROBIOLOGY

Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

(2017) A.S. Bertuzzi et al.   INTERNATIONAL DAIRY JOURNAL

Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection

(2016) David T. Mannion et al.   JOURNAL OF DAIRY SCIENCE

Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics

(2016) A. McDermott et al.   JOURNAL OF DAIRY SCIENCE

Strain-level microbial epidemiology and population genomics from shotgun metagenomics

(2016) Matthias Scholz et al.   NATURE METHODS

Fast and sensitive taxonomic classification for metagenomics with Kaiju

(2016) Peter Menzel et al.   Nature Communications

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

(2016) Aaron M. Walsh et al.   mSystems

Comparing Apples and Oranges?: Next Generation Sequencing and Its Impact on Microbiome Analysis

(2016) Adam G. Clooney et al.   PLoS One

SUPER-FOCUS: a tool for agile functional analysis of shotgun metagenomic data

(2015) Genivaldo Gueiros Z. Silva et al.   BIOINFORMATICS

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

(2015) Eric Dugat-Bony et al.   PLoS One

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

(2014) Benjamin E. Wolfe et al.   CELL

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis

(2014) V. Delcenserie et al.   JOURNAL OF DAIRY SCIENCE

Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants

(2013) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

(2012) Klaus Gori et al.   MICROBIAL ECOLOGY

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

(2012) Klaus Gori et al.   MicrobiologyOpen

Surface microbial consortia from Livarot, a French smear-ripened cheese

(2011) Sandra Larpin-Laborde et al.   CANADIAN JOURNAL OF MICROBIOLOGY

The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese

(2010) Christophe Monnet et al.   PLoS One

The Sequence Alignment/Map format and SAMtools

(2009) H. Li et al.   BIOINFORMATICS

Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese

(2008) S. Goerges et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY