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Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage

Journal of dairy science, 2021-07, Vol.104 (7), p.7500-7508

2021

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Safety assessment of dairy microorganisms: Coagulase-negative staphylococci

International journal of food microbiology, 2008-09, Vol.126 (3), p.302-310

Irlinger, Françoise

2008

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Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

International journal of cardiology, 2009-07, Vol.133 (1), p.31-37

2009

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Safety assessment of Gram-negative bacteria associated with traditional French cheeses

Food microbiology, 2019-06, Vol.79, p.1-10

2019

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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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Assessment of the rind microbial diversity in a farmhouse‐produced vs a pasteurized industrially produced soft red‐smear cheese using both cultivation and rDNA‐based methods

Journal of applied microbiology, 2004-09, Vol.97 (3), p.546-556

2004

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Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

Journal of dairy science, 2004-10, Vol.87 (10), p.3189-3197

2004

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Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

Applied and Environmental Microbiology, 2009-10, Vol.75 (20), p.6422-6430

2009

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations

International journal of food microbiology, 2006-03, Vol.107 (2), p.171-179

2006

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An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model

Journal of dairy science, 2005-05, Vol.88 (5), p.1671-1684

2005

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Safety assessment of dairy microorganisms: Aerobic coryneform bacteria isolated from the surface of smear-ripened cheeses

International journal of food microbiology, 2008-09, Vol.126 (3), p.311-315

2008

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Safety assessment of Gram-negative bacteria associated with traditional French cheeses

Food microbiology, 2019-06, Vol.79, p.1-10

2019

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Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

Journal of dairy research, 2006-11, Vol.73 (4), p.441-448

2006

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Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

Applied and Environmental Microbiology, 2012-05, Vol.78 (9), p.3185-3192

2012

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Food microbiology, 2012-02, Vol.29 (1), p.88-98

2012

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Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

Frontiers in microbiology, 2016-04, Vol.7, p.536-536

2016

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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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Surface microbial consortia from Livarot, a French smear-ripened cheese

Canadian journal of microbiology, 2011-08, Vol.57 (8), p.651-660

2011

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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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Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR

Applied and Environmental Microbiology, 2006-11, Vol.72 (11), p.6972-6979

2006

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Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR

Applied and Environmental Microbiology, 2013-01, Vol.79 (2), p.469-477

2013

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Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

Journal of dairy research, 2005-05, Vol.72 (2), p.179-187

2005

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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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Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage

Safety assessment of dairy microorganisms: Coagulase-negative staphylococci

Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

Safety assessment of Gram-negative bacteria associated with traditional French cheeses

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

Assessment of the rind microbial diversity in a farmhouse‐produced vs a pasteurized industrially produced soft red‐smear cheese using both cultivation and rDNA‐based methods

Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations

An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model

Safety assessment of dairy microorganisms: Aerobic coryneform bacteria isolated from the surface of smear-ripened cheeses

Safety assessment of Gram-negative bacteria associated with traditional French cheeses

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

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

Surface microbial consortia from Livarot, a French smear-ripened cheese

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

Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR

Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

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

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