Microbial Interactions in Smear-Ripened Cheeses-Reference-Cited by-同舟云学术

Microbial Interactions in Smear-Ripened Cheeses

Published:2014-09-30 Issue: Volume: Page:155-166
ISSN:
Container-title:Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses
language:
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Author:

Mounier Jérôme

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-10464-5_6

Reference55 articles.

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2. Bleicher A, Stark T, Hofmann T, Matijasić BB, Rogelj I, Scherer S, Neuhaus K (2010b) Potent antilisterial cell-free supernatants produced by complex red-smear cheese microbial consortia. J Dairy Sci 93:4497–4505

3. Bockelmann W, Hoppe-Seyler T (2001) The surface flora of bacterial smear-ripened cheeses from cow’s and goat’s milk. Int J Food Microbiol 11:307–314

4. Bonnefoy V, Holmes DS (2012) Genomic insights into microbial iron oxidation and iron uptake strategies in extremely acidic environments. Environ Microbiol 14:1597–1611

5. Carlton RM, Noordman WH, Biswas B, de Meester ED, Loessner MJ (2005) Bacteriophage P100 for control of Listeria monocytogenes in foods: genome sequence, bioinformatic analyses, oral toxicity study, and application. Regul Toxicol Pharmacol 43:301–312

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