Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese-Reference-Cited by-同舟云学术

Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

Published:2012-02 Issue:3 Volume:153 Page:332-338
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Irlinger Françoise,In Yung Stéphane Ah Yuen,Sarthou Anne-Sophie,Delbès-Paus Céline,Montel Marie-Christine,Coton Emmanuel,Coton Monika,Helinck Sandra

Funder

French National Research Agency (ANR)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

1. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods;Abriouel;International Journal of Food Microbiology,2008

2. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses;Addis;International Journal of Food Microbiology,2001

3. Biodiversity of the bacterial flora on the surface of a smear cheese;Brennan;Applied and Environmental Microbiology,2002

4. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese);Chaves-Lopez;Journal of Applied Microbiology,2006

5. Accelerated ripening of Pecorino Umbro cheese;Corsetti;The Journal of Dairy Research,1998

Cited by 73 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese;Food Research International;2024-09

2. Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization;mSystems;2024-08-20

3. Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota;Foods;2024-07-16

4. Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process;International Journal of Food Microbiology;2024-06

5. Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization;2024-04-02