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

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

(2012) Christophe Monnet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A taxonomic and ecological overview of cheese fungi

(2012) Jeanne Ropars et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

(2011) Bassirou Ndoye et al.   Dairy Science & Technology

Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

(2011) U. Rehn et al.   JOURNAL OF DAIRY SCIENCE

Global Regulation of the Response to Sulfur Availability in the Cheese-Related BacteriumBrevibacterium aurantiacum

(2010) Marie-Pierre Forquin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A comparative study of the anti-listerial activity of smear bacteria

(2010) Klaus Gori et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

(2010) Wafa Masoud et al.   INTERNATIONAL DAIRY JOURNAL

Microbial interactions in cheese: implications for cheese quality and safety

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

Pecorino Crotonese cheese: Study of bacterial population and flavour compounds

(2009) C.L. Randazzo et al.   FOOD 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

Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica

(2008) S. Mansour et al.   APPLIED AND ENVIRONMENTAL 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

Culture-independent methods for identifying microbial communities in cheese

(2008) Jean-Luc Jany et al.   FOOD MICROBIOLOGY