A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold-Reference-Cited by-同舟云学术

A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold

Published:2012-01-13 Issue:1 Volume:7 Page:e29083
ISSN:1932-6203
Container-title:PLoS ONE
language:en
Short-container-title:PLoS ONE

Author:

Dalmasso Marion,Aubert Julie,Briard-Bion Valérie,Chuat Victoria,Deutsch Stéphanie-Marie,Even Sergine,Falentin Hélène,Jan Gwénaël,Jardin Julien,Maillard Marie-Bernadette,Parayre Sandrine,Piot Michel,Tanskanen Jarna,Thierry Anne

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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4. The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment.;M Yvon;Int Dairy J,2011

5. Flavor development and microbiology of Swiss cheese- A review. III. Ripening and flavor production.;T Langsrud;J Milk Food Technol,1973

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