Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review-Reference-Cited by-同舟云学术

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Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Published:2015-10-30 Issue:6 Volume:95 Page:895-918
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Thierry Anne,Valence Florence,Deutsch Stéphanie-Marie,Even Sergine,Falentin Hélène,Le Loir Yves,Jan Gwenaël,Gagnaire Valérie

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-015-0267-9.pdf

Reference129 articles.

1. Abeijon Mukdsi MC, Falentin H, Maillard MB, Chuat V, Medina RB, Parayre S, Thierry A (2014) The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis. Appl Environ Microbiol 80:751–756

2. Ainsworth S, Stockdale S, Bottacini F, Mahony J, van Sinderen D (2014) The Lactococcus lactis plasmidome: much learnt, yet still lots to discover. FEMS Microbiol Rev 38:1066–1088. doi: 10.1111/1574-6976.12074

3. Alemayehu D, Hannon JA, McAuliffe O, Ross RP (2014) Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk. Int J Food Microbiol 172:57–61. doi: 10.1016/j.ijfoodmicro.2013.11.024

4. Anbukkarasi K, UmaMaheswari T, Hemalatha T, Nanda DK, Singh P, Singh R (2014) Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus. J Food Sci Technol 51:2183–2189. doi: 10.1007/s13197-014-1262-5

5. Auch AF, von Jan M, Klenk H-P, Göker M (2010) Digital DNA-DNA hybridization for microbial species delineation by means of genome-to-genome sequence comparison. Stand Genom Sci 2:117–134. doi: 10.4056/sigs.531120

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