Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese

Autor: Lorenz Timo Ryser, Emmanuelle Arias-Roth, Hélène Berthoud, Céline Delbès-Paus, Christophe Chassard, Rémy Bruggmann, Stefan Irmler

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2022, 129, pp.105362. ⟨10.1016/j.idairyj.2022.105362⟩
Ryser, Lorenz Timo; Arias-Roth, Emmanuelle; Berthoud, Hélène; Delbès-Paus, Céline; Chassard, Christophe; Bruggmann, Rémy; Imler, Stefan (2022). Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese. International dairy journal, 129, p. 105362. Elsevier 10.1016/j.idairyj.2022.105362

International audience; The influence of Morganella morganii isolated from cheese on the formation of biogenic amines was studied in raclette-type cheeses. Three variants were produced. One variant containing a cadaverine-and histamine-forming strain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2b7ace24a3b118b10b8659431e08dfd
https://hal.inrae.fr/hal-03718071

Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp. cremoris Genotype and an L. lactis subsp. lactis Phenotype, Isolated from Greek Raw Milk

Autor: Anna-Irini Koukkou, Céline Delbès-Paus, Maria Parapouli, Athanasia Kakouri, Marie-Christine Montel, John Samelis

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2013, 79 (11), pp.3476-3484. ⟨10.1128/aem.00436-13⟩

Several molecular taxonomic studies have revealed that many natural (wild) Lactococcus lactis strains of dairy origin which are phenotypically representative of the L. lactis subspecies lactis cluster genotypically within subspecies cremoris and vice

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36f32d593986038dc469ffe7f2f0ec68
https://doi.org/10.1128/aem.00436-13

FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese

Autor: John Samelis, Anne Bleicher, Céline Delbès-Paus, Klaus Neuhaus, Marie-Christine Montel, Athanasia Kakouri

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2011, 28 (1), pp.76-83. ⟨10.1016/j.fm.2010.08.009⟩

International audience; This study used a combination of phenotypic, physical (Fourier Transformed Infra-Red [FTIR] spectroscopy) and molecular (RFLP and SSCP analysis of 16S rRNA genes) methods to identify the lactic acid bacteria (LAB) flora presen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a138ebfb6e0b33d261cca7a2b7dda675
https://doi.org/10.1016/j.fm.2010.08.009

Cow teat skin, a potential source of diverse microbial populations for cheese production

Autor: Marie-Christine Montel, Geneviève Gagne, Céline Delbès-Paus, Isabelle Verdier-Metz, F. Monsallier, Philippe Veisseire, Stéphanie Bornes

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (2), pp.326-333. ⟨10.1128/AEM.06229-11⟩
Applied and Environmental Microbiology 2 (78), 326-333. (2012)

The diversity of the microbial community on cow teat skin was evaluated using a culture-dependent method based on the use of different dairy-specific media, followed by the identification of isolates by 16S rRNA gene sequencing. This was combined wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ba5bab3e6f80390cac8206ee9543039
https://hal.archives-ouvertes.fr/hal-01137155/document

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

Autor: Marie-Christine Montel, Françoise Irlinger, Emmanuel Coton, Monika Coton, Sandra Helinck, Anne-Sophie Sarthou, Stéphane Ah Yuen In Yung, Céline Delbès-Paus

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩

The impact of the growth of two Gram-negative bacteria, Psychrobacter celer and Hafnia alvei, inoculated at 10(2) and 10(6) cfu/g, on the dynamics of a multispecies community as well as on volatile aroma compound production during cheese ripening was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::400de41b4912dda7db9347556f72c93d
https://hal.archives-ouvertes.fr/hal-01001503