Microbial composition and viability of natural whey starters used in PDO Comté cheese-making-Reference-Cited by-同舟云学术

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Microbial composition and viability of natural whey starters used in PDO Comté cheese-making

Published:2024-08 Issue: Volume:121 Page:104521
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lutin Jade,Dufrene Franck,Guyot Philippe,Palme Romain,Achilleos Christine,Bouton Yvette^ORCID,Buchin Solange

Publisher

Elsevier BV

Reference56 articles.

1. Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese;Achilleos;Food Microbiol.,2017

2. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples;Achilleos;Food Microbiol.,2013

3. XLSTAT statistical and data analysis solution;New York,2023

4. Dynamics of starter and non-starter lactic acid bacteria populations in long-ripened cheddar cheese using propidium monoazide (PMA) treatment;Barzideh;Microorganisms,2022

5. Application of flow cytometry for rapid bacterial enumeration and cells physiological state detection to predict acidification capacity of natural whey starters;Bellassi;Heliyon,2023

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