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The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Journal of dairy science, 2016-04, Vol.99 (4), p.2502-2511

2016

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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Journal of applied microbiology, 2009-10, Vol.107 (4), p.1404-1413

2009

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Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

International journal of food microbiology, 2013-01, Vol.160 (3), p.212-218

2013

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Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

Applied and Environmental Microbiology, 2004-07, Vol.70 (7), p.3855-3861

2004

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The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme

Applied and Environmental Microbiology, 1997-06, Vol.63 (6), p.2124-2130

1997

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Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

Antonie van Leeuwenhoek, 2002-08, Vol.82 (1-4), p.271-278

2002

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Charged casein‐derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis

Journal of applied microbiology, 2003-01, Vol.94 (5), p.900-907

2003

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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese: Effects of Proteus vulgaris in cheese

Journal of applied microbiology, 2009-10, Vol.107 (4), p.1404-1413

2009

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Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

FEMS microbiology letters, 2001-12, Vol.205 (2), p.247-252

2001

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Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

FEMS microbiology letters, 2000-12, Vol.193 (2), p.237-241

2000

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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

International journal of food microbiology, 2012-02, Vol.153 (3), p.332-338

2012

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The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase

Applied and Environmental Microbiology, 1998-06, Vol.64 (6), p.1991-1996

1998

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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Food microbiology, 2012-05, Vol.30 (1), p.74-82

2012

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Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

FEMS microbiology letters, 2001-12, Vol.205 (2), p.247-252

2001

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Critical effect of oxygen on aroma compound production by Proteus vulgaris

Food chemistry, 2011-05, Vol.126 (1), p.134-139

2011

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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Applied microbiology and biotechnology, 2008, Vol.77 (6), p.1191-1205

2008

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Understanding the Experiences and Support Needs of Close Relatives in Psychiatric Euthanasia Trajectories: A Qualitative Exploration

Qualitative health research, 2024-08, p.10497323241237459

2024

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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Foods, 2020-03, Vol.9 (3), p.349

2020

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Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Frontiers in microbiology, 2023-11, Vol.14, p.1245510-1245510

2023

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Cheese rind microbial communities: diversity, composition and origin

FEMS microbiology letters, 2015-01, Vol.362 (2), p.1-11

2015

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Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Microorganisms (Basel), 2024-03, Vol.12 (3), p.512

2024

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Genomic Characterization of Wild ILactobacillus delbrueckii/I Strains Reveals Low Diversity but Strong Typicity

Microorganisms (Basel), 2024-03, Vol.12 (3)

2024

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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Food research international, 2019-11, Vol.125, p.108643-108643, Article 108643

2019

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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Applied microbiology and biotechnology, 2007-10, Vol.76 (5), p.1161-1171

2007

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Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

Applied microbiology and biotechnology, 2009-02, Vol.82 (1), p.169-177

2009

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The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme

Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

Charged casein‐derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese: Effects of Proteus vulgaris in cheese

Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

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

The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

Critical effect of oxygen on aroma compound production by Proteus vulgaris

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Understanding the Experiences and Support Needs of Close Relatives in Psychiatric Euthanasia Trajectories: A Qualitative Exploration

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Cheese rind microbial communities: diversity, composition and origin

Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Genomic Characterization of Wild ILactobacillus delbrueckii/I Strains Reveals Low Diversity but Strong Typicity

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

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