Production of carotenoids byArthrobacter arilaitensisstrains isolated from smear-ripened cheeses-Reference-Cited by-同舟云学术

Production of carotenoids byArthrobacter arilaitensisstrains isolated from smear-ripened cheeses

Published:2014-10-02 Issue:2 Volume:360 Page:174-181
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:FEMS Microbiol Lett

Author:

Sutthiwong Nuthathai¹²,Dufossé Laurent²^ORCID

Affiliation:

1. Agricultural Technology Department; Thailand Institute of Scientific and Technological Research; Pathum Thani Thailand

2. Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments; Université de La Réunion; ESIROI Agroalimentaire; Parc Technologique; Sainte-Clotilde France

Funder

Conseil RÃ©gional de La RÃ©union

Royal Thai Government

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Reference22 articles.

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3. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses;Deetae;Appl Microbiol Biotechnol,2007

4. Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?;Feurer;J Dairy Sci,2004

5. HPLC analysis of the pigment produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot;Galaup;Food Res Int,2005

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