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Cheeses

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose

Marta Corzo-Martinez, Alice Luscher, Blanca de las Rivas, Rosario Muñoz, F. Javier Moreno

published 25 Sep 2015

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Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance

Valérie Gagnaire, Julien Jardin, Houem Rabah, Valérie Briard-Bion, Gwénaël Jan

published 14 Aug 2015

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Insights into Penicillium roqueforti Morphological and Genetic Diversity

Guillaume Gillot, Jean-Luc Jany, Monika Coton, Gaétan Le Floch, Stella Debaets, Jeanne Ropars, Manuela López-Villavicencio, Joëlle Dupont, Antoine Branca, Tatiana Giraud, Emmanuel Coton

published 19 Jun 2015

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

Benoit Couvigny, Claire Thérial, Céline Gautier, Pierre Renault, Romain Briandet, Eric Guédon

published 02 Jun 2015

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

Eric Dugat-Bony, Cécile Straub, Aurélie Teissandier, Djamila Onésime, Valentin Loux, Christophe Monnet, Françoise Irlinger, Sophie Landaud, Marie-Noëlle Leclercq-Perlat, Pascal Bento, Sébastien Fraud, Jean-François Gibrat, Julie Aubert, Frédéric Fer, Eric Guédon, Nicolas Pons, Sean Kennedy, Jean-Marie Beckerich, Dominique Swennen, Pascal Bonnarme

published 13 Apr 2015

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

Yasuhisa Ano, Toshiko Kutsukake, Ayaka Hoshi, Aruto Yoshida, Hiroyuki Nakayama

published 11 Mar 2015

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Detection and Viability of Lactococcus lactis throughout Cheese Ripening

Marianna Ruggirello, Paola Dolci, Luca Cocolin

published 15 Dec 2014

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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

published 31 Oct 2014

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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, Lu Liu, Shu-Wen Zhang, Jia-Ping Lv

published 11 Aug 2014

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

Gilles Feron, Charfedinne Ayed, El Mostafa Qannari, Philippe Courcoux, Hélène Laboure, Elisabeth Guichard

published 01 Apr 2014

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

Francesca De Filippis, Antonietta La Storia, Giuseppina Stellato, Monica Gatti, Danilo Ercolini

published 24 Feb 2014

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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, Antonio Diogo Silva Vieira, Bernadette Dora Gombossy de Melo Franco, Rafael Chacon Ruiz Martinez, Susana Marta Isay Saad

published 17 Dec 2013

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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, Marion Engel, Gerhard Welzl, Jasmina Havranek, Michael Schloter

published 20 Nov 2013

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