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Cheeses

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose

Marta Corzo-Martinez, Alice Luscher, [ ... ], F. Javier Moreno

Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance

Valérie Gagnaire, Julien Jardin, [ ... ], Gwénaël Jan

Insights into Penicillium roqueforti Morphological and Genetic Diversity

Guillaume Gillot, Jean-Luc Jany, [ ... ], Emmanuel Coton

Streptococcus thermophilus Biofilm Formation: A Remnant Trait of Ancestral Commensal Life?

Benoit Couvigny, Claire Thérial, [ ... ], Eric Guédon

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Eric Dugat-Bony, Cécile Straub, [ ... ], Pascal Bonnarme

Identification of a Novel Dehydroergosterol Enhancing Microglial Anti-Inflammatory Activity in a Dairy Product Fermented with Penicillium candidum

Yasuhisa Ano, Toshiko Kutsukake, [ ... ], Hiroyuki Nakayama

Detection and Viability of Lactococcus lactis throughout Cheese Ripening

Marianna Ruggirello, Paola Dolci, Luca Cocolin

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

Jun Mei, Qizhen Guo, Yan Wu, Yunfei Li

Gene Knockout and Overexpression Analysis Revealed the Role of N-Acetylmuramidase in Autolysis of Lactobacillus delbrueckii subsp. bulgaricus Ljj-6

Xiao-Yang Pang, Wen-Ming Cui, [ ... ], Jia-Ping Lv

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Gilles Feron, Charfedinne Ayed, [ ... ], Elisabeth Guichard

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Francesca De Filippis, Antonietta La Storia, [ ... ], Danilo Ercolini

Advantageous Direct Quantification of Viable Closely Related Probiotics in Petit-Suisse Cheeses under In Vitro Gastrointestinal Conditions by Propidium Monoazide - qPCR

Martha Lissete Morales Villarreal, Marina Padilha, [ ... ], Susana Marta Isay Saad

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

Mirna Mrkonjić Fuka, Stefanie Wallisch, [ ... ], Michael Schloter

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