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

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

(2010) Emmanuelle Roth et al.   BMC MICROBIOLOGY

Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses

(2010) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

(2009) J. Mounier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bavariicoccus seileri gen. nov., sp. nov., isolated from the surface and smear water of German red smear soft cheese

(2009) V. S. J. Schmidt et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

(2009) P. Deetae et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

(2008) Pawinee Deetae et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

(2008) Ségolène Henri-Dubernet et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese

(2008) N. Bora et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY