Fungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study-Reference-Cited by-同舟云学术

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Fungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study

Published:2017-10 Issue: Volume:258 Page:89-93
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ceugniez Alexandre,Taminiau Bernard,Coucheney Françoise,Jacques Philippe,Delcenserie Véronique,Daube Georges,Drider Djamel

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference38 articles.

1. Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain);Atanassova;Food Microbiol.,2016

2. Diversity of yeast and mold species from a variety of cheese types;Banjara;Curr. Microbiol.,2015

3. Recent advances in cheese microbiology;Beresford;Int. Dairy J.,2001

4. Next-generation approaches to the microbial ecology of food fermentations;Bokulich;BMB Rep.,2012

5. Contribution of Geotrichum candidum to the proteolysis of soft cheese;Boutrou;Int. Dairy J.,2006

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