Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment
Author:
Funder
Landwirtschaftskammer Vorarlberg
Landwirtschaftskammer Vorarlberg; Austrian Competence Center for Feed and Food Quality, Safety and Innovation
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-42525-y.pdf
Reference88 articles.
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2. McClure, S. B. et al. Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago. PLOS ONE 13, e0202807, https://doi.org/10.1371/journal.pone.0202807 (2018).
3. Wolfe, B. E., Button, J. E., Santarelli, M. & Dutton, R. J. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity. Cell 158, 422–433, https://doi.org/10.1016/j.cell.2014.05.041 (2014).
4. Irlinger, F., Layec, S., Helinck, S. & Dugat-Bony, E. Cheese rind microbial communities: diversity, composition and origin. FEMS Microbiol Lett 362, 1–11, https://doi.org/10.1093/femsle/fnu015 (2014).
5. Monnet, C., Landaud, S., Bonnarme, P. & Swennen, D. Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiol Lett 362, 1–9, https://doi.org/10.1093/femsle/fnu025 (2015).
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