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

Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

(2011) Franca Rossi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

(2011) Jasmin Schröder et al.   BMC GENOMICS

Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture

(2011) Amel Taïbi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Tool for Quantification of Staphylococcal Enterotoxin Gene Expression in Cheese

(2010) M. Duquenne et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Dynamic Analysis of theLactococcus lactisTranscriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses

(2010) Marina Cretenet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification of a Tyrosine Decarboxylase Gene (tdcA) inStreptococcus thermophilus1TT45 and Analysis of Its Expression and Tyramine Production in Milk

(2010) Federica La Gioia et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture

(2010) Hélène Falentin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Expression of nisin genes in cheese—A quantitative real-time polymerase chain reaction approach

(2010) A. Trmčić et al.   JOURNAL OF DAIRY SCIENCE

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

(2010) Christophe Monnet et al.   PLoS One

A simple and rapid method for the disruption ofStaphylococcus aureus, optimized for quantitative reverse transcriptase applications: Application for the examination of Camembert cheese

(2009) Wilfried Ablain et al.   Dairy Science & Technology

Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses

(2009) Christophe Monnet et al.   FOOD MICROBIOLOGY

The integrated microbial genomes system: an expanding comparative analysis resource

(2009) Victor M. Markowitz et al.   NUCLEIC ACIDS RESEARCH

Extraction of RNA from Cheese without Prior Separation of Microbial Cells

(2008) C. Monnet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antimicrobial properties of lactoferrin

(2008) H JENSSEN et al.   BIOCHIMIE

RNA extraction from cheese for analysis ofin situgene expression ofLactococcus lactis

(2008) V.M. Ulve et al.   JOURNAL OF APPLIED MICROBIOLOGY