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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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Overview of a surface-ripened cheese community functioning by meta-omics analyses

PloS one, 2015-04, Vol.10 (4), p.e0124360-e0124360

2015

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Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat

BMC genomics, 2017-12, Vol.18 (1), p.955-955, Article 955

2017

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Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii , Brevibacterium aurantiacum , and Hafnia alvei

Frontiers in microbiology, 2019-08, Vol.10, p.1901-1901

2019

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Microbial Interactions within a Cheese Microbial Community

Applied and Environmental Microbiology, 2008-01, Vol.74 (1), p.172-181

2008

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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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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

BMC genomics, 2014-12, Vol.15 (1), p.1101-1101, Article 1101

2014

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The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese

PloS one, 2010-11, Vol.5 (11), p.e15489-e15489

2010

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Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

Journal of Bacteriology, 2012-09, Vol.194 (18), p.5141-5142

2012

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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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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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Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese

Journal of Bacteriology, 2012-02, Vol.194 (3), p.738-739

2012

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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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Extraction of RNA from Cheese without Prior Separation of Microbial Cells

Applied and Environmental Microbiology, 2008-09, Vol.74 (18), p.5724-5730

2008

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Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity

Applied and Environmental Microbiology, 2007-09, Vol.73 (18), p.5789-5796

2007

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Glutamine Synthesis Is Essential for Growth of Streptococcus thermophilus in Milk and Is Linked to Urea Catabolism

Applied and Environmental Microbiology, 2005-06, Vol.71 (6), p.3376-3378

2005

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Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment

International journal of food microbiology, 2022-07, Vol.373, p.109701-109701, Article 109701

2022

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Growth and adaptation of microorganisms on the cheese surface

FEMS microbiology letters, 2015-01, Vol.362 (1), p.1-9

2015

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Molecular approaches to uncover phage-lactic acid bacteria interactions in a model community simulating fermented beverages

Food microbiology, 2022-10, Vol.107, p.104069-104069, Article 104069

2022

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Halomonas citrativorans sp. nov., Halomonas casei sp. nov. and Halomonas colorata sp. nov., isolated from French cheese rinds

International journal of systematic and evolutionary microbiology, 2024-01, Vol.74 (1)

2024

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Urease biogenesis in Streptococcus thermophilus

Research in microbiology, 2005-11, Vol.156 (9), p.897-903

2005

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Complete nisin A gene cluster from Lactococcus lactis M78 (HM219853) — obtaining the nucleic acid sequence and comparing it to other published nisin sequences

Genes & Genomics, 2011, 33(3), , pp.217-221

2011

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Diacetyl and α-acetolactate overproduction by Lactococcus lactis subsp. lactis biovar diacetylactis mutants that are deficient in α-acetolactate decarboxylase and have a low lactate dehydrogenase activity

Applied and environmental microbiology, 2000-12, Vol.66 (12), p.5518-5520

2000

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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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Characterisation of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis

International dairy journal, 2016-04, Vol.55, p.10-16

2016

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

Overview of a surface-ripened cheese community functioning by meta-omics analyses

Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat

Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii , Brevibacterium aurantiacum , and Hafnia alvei

Microbial Interactions within a Cheese Microbial Community

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

Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese

Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

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

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

Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese

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

Extraction of RNA from Cheese without Prior Separation of Microbial Cells

Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity

Glutamine Synthesis Is Essential for Growth of Streptococcus thermophilus in Milk and Is Linked to Urea Catabolism

Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment

Growth and adaptation of microorganisms on the cheese surface

Molecular approaches to uncover phage-lactic acid bacteria interactions in a model community simulating fermented beverages

Halomonas citrativorans sp. nov., Halomonas casei sp. nov. and Halomonas colorata sp. nov., isolated from French cheese rinds

Urease biogenesis in Streptococcus thermophilus

Complete nisin A gene cluster from Lactococcus lactis M78 (HM219853) — obtaining the nucleic acid sequence and comparing it to other published nisin sequences

Diacetyl and α-acetolactate overproduction by Lactococcus lactis subsp. lactis biovar diacetylactis mutants that are deficient in α-acetolactate decarboxylase and have a low lactate dehydrogenase activity

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

Characterisation of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis

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