Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron
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Title
Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron
Authors
Keywords
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Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 78, Issue 9, Pages 3185-3192
Publisher
American Society for Microbiology
Online
2012-02-25
DOI
10.1128/aem.00085-12
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- A simple and rapid method for the disruption ofStaphylococcus aureus, optimized for quantitative reverse transcriptase applications: Application for the examination of Camembert cheese
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- Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses
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- The integrated microbial genomes system: an expanding comparative analysis resource
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- Extraction of RNA from Cheese without Prior Separation of Microbial Cells
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- (2008) V.M. Ulve et al. JOURNAL OF APPLIED MICROBIOLOGY
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