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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

Journal of dairy science, 2000-08, Vol.83 (8), p.1665-1673

2000

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

Journal of dairy science, 2000-08, Vol.83 (8), p.1674-1683

2000

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Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

Journal of dairy research, 1999-05, Vol.66 (2), p.271-281

1999

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Taxonomic Characterization of Coagulase-Negative Staphylococci in Ripening Flora from Traditional French Cheeses

Systematic and applied microbiology, 1997, Vol.20 (2), p.319-328

1997

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Use of conventional biochemical tests and analyses of ribotype patterns for classification of micrococci isolated from dairy products

Journal of dairy research, 1999-02, Vol.66 (1), p.91-103

1999

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Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters

Applied microbiology and biotechnology, 1997-09, Vol.48 (3), p.393-397

1997

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Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. I. Effect of substrates and pH on their formation by Brevibacterium linens GC171

Applied microbiology and biotechnology, 1997-03, Vol.47 (3), p.279-283

1997

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A high-molecular-mass cell wall protein released from Clostridium tyrobutyricum by heat treatment

FEBS letters, 1984-09, Vol.174 (2), p.284-288

1984

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Aptitude of cheese bacteria for volatile S-methyl thioester synthesis I. Effect of substrates and pHon their formation by Brevibacterium linens GC171

Applied microbiology and biotechnology, 1997-03, Vol.47 (3), p.279-283

1997

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Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

Journal of dairy science, 1977-10, Vol.60 (10), p.1532-1538

1977

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Peptide hydrolases of Lactobacillus casei: isolation and general properties of various peptidase activities

Journal of dairy research, 1978-10, Vol.45 (3), p.445-455

1978

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Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods

Journal of dairy science, 2000-08, Vol.83 (8), p.1665-1673

2000

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Major protein components in the cell envelope of Clostridium Tyrobutyricum

Annales de l'Institut Pasteur. Microbiology, 1986, Vol.137 (1), p.271-282

1986

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Nature du caractère épaississant de certaines souches de Streptococcus thermophilus: étude préliminaire

Lait, 1987, Vol.67 (3), p.285-297

1987

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Detection and localization of peptide hydrolases in Lactobacillus casei

Journal of dairy research, 1978-10, Vol.45 (3), p.519

1978

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Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

Lait, 1997, Vol.77 (5), p.543-559

1997

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(Symposium on Bacterial Spores: Paper XIV). Spore Properties of Clostridia Occurring in Cheese

Journal of Applied Bacteriology, 1970-03, Vol.33 (1), p.167-179

1970

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Use of conventional biochemical tests and analyses of ribotype patterns for classification of micrococci isolated from diary products

Journal of dairy research, 1999-02, Vol.66 (1), p.91

1999

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Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Journal of dairy research, 1983-11, Vol.50 (4), p.449-457

1983

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Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle

Lait, 1995, Vol.75 (2), p.151-168

1995

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Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée

Lait, 1996, Vol.76 (4), p.389-404

1996

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APTITUDE DES STREPTOCOQUES LACTIQUES A LA PROTÉOLYSE. II. — ÉTUDE DE L'ACTION DU SYSTÈME PROTÉOLYTIQUE DE STREPTOCOCCUS LACTIS SUR LA CASÉINE ENTIÈRE

Annales de biologie animale, biochimie, biophysique, 1974, Vol.14 (2), p.313-326

1974

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Production massive de cellules de streptocoques lactiques. I. - Méthodes générales d'étude et facteurs de la croissance de " Streptococcus lactis " souche C10

Lait, 1968, Vol.48 (471-472), p.1-11

1968

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Non-sporing and sporing anaerobes in dairy products

Society for Applied Bacteriology symposium series, 1986, Vol.13, p.373

1986

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La numération des spores de Clostridium et son application au lait et aux produits laitiers. II. Numération des différents groupes de Clostridium

Lait, 1968, Vol.48 (478), p.501-519

1968

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

Taxonomic Characterization of Coagulase-Negative Staphylococci in Ripening Flora from Traditional French Cheeses

Use of conventional biochemical tests and analyses of ribotype patterns for classification of micrococci isolated from dairy products

Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters

Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. I. Effect of substrates and pH on their formation by Brevibacterium linens GC171

A high-molecular-mass cell wall protein released from Clostridium tyrobutyricum by heat treatment

Aptitude of cheese bacteria for volatile S-methyl thioester synthesis I. Effect of substrates and pHon their formation by Brevibacterium linens GC171

Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

Peptide hydrolases of Lactobacillus casei: isolation and general properties of various peptidase activities

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods

Major protein components in the cell envelope of Clostridium Tyrobutyricum

Nature du caractère épaississant de certaines souches de Streptococcus thermophilus: étude préliminaire

Detection and localization of peptide hydrolases in Lactobacillus casei

Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

(Symposium on Bacterial Spores: Paper XIV). Spore Properties of Clostridia Occurring in Cheese

Use of conventional biochemical tests and analyses of ribotype patterns for classification of micrococci isolated from diary products

Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle

Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée

APTITUDE DES STREPTOCOQUES LACTIQUES A LA PROTÉOLYSE. II. — ÉTUDE DE L'ACTION DU SYSTÈME PROTÉOLYTIQUE DE STREPTOCOCCUS LACTIS SUR LA CASÉINE ENTIÈRE

Production massive de cellules de streptocoques lactiques. I. - Méthodes générales d'étude et facteurs de la croissance de " Streptococcus lactis " souche C10

Non-sporing and sporing anaerobes in dairy products

La numération des spores de Clostridium et son application au lait et aux produits laitiers. II. Numération des différents groupes de Clostridium

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