Výsledky vyhledávání - "red-smear cheese"

Akademický článek

The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese

Autor: Jasmine S. Ritschard, Lea Amato, Yadhu Kumar, Britta Müller, Leo Meile, Markus Schuppler

Publikováno v: AIMS Microbiology, Vol 4, Iss 4, Pp 622-641 (2018)

The complex smear microbiota colonizing the surface of red-smear cheese fundamentally impacts the ripening process, appearance and shelf life of cheese. To decipher the prokaryotic composition of the cheese smear microbiome, the surface of a semi-har

Externí odkaz: https://doaj.org/article/18b86e3e2b6e4e21802168747de7c3c9

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Akademický článek

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Fermentations generating the cheese diversity

Autor: Landaud, Sophie, Spinnler, Henry-Eric

Publikováno v: Fermented Foods, Pt II: Technological Interventions
Fermented Foods, Pt II: Technological Interventions, CRC PRESS-TAYLOR & FRANCIS GROUP, pp.14, 2017, Food Biology Series, 978-1-351-79377-3; 978-1-138-63784-9

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::38369e0ac3f35a47c331c03b981d01fa
https://hal.inrae.fr/hal-02784906

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

Autor: Yves Le Mao, Francesco Cacciola, Paola Donato, Yanis Caro, Laurent Dufossé, Daniele Giuffrida, Nuthathai Sutthiwong, Christophe Monnet, Paola Dugo, Emmanuelle Girard-Valenciennes, Mireille Fouillaud

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2016, 55, pp.10-16. ⟨10.1016/j.idairyj.2015.11.005⟩

International audience; Pigments were extracted from cheese-ripening bacteria belonging to the species Arthrobacter arilaitensis, which plays a role in the colour of cheese. A chromatographic method was applied to characterise the pigment profile. Ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47fb050204cb450ae3bff6bd8e512b5e
http://hdl.handle.net/11570/3065533

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Akademický článek

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

Autor: Alexandre Back, Françoise Irlinger, Christophe Monnet

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (9), pp.3185-3192. ⟨10.1128/AEM.00085-12⟩
Applied and Environmental Microbiology 9 (78), 3185-3192. (2012)

The microflora on the surface of smear-ripened cheeses is composed of various species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. The objective of the present study was to show that iron availabili

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c22723b37af40b2e43ad2886cd5a5fc
https://hal.archives-ouvertes.fr/hal-01004196

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Critical effect of oxygen on aroma compound production by Proteus vulgaris

Autor: Anne Saint-Eve, Sandra Helinck, Henry E. Spinnler, Pawinee Deetae

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2011, 126 (1), pp.134-139. ⟨10.1016/j.foodchem.2010.10.089⟩

Aroma compound production by Proteus vulgaris was studied in a liquid medium under two culture conditions, static or shaken. By using a dynamic headspace technique coupled with gas chromatography-mass spectrometry. 30 volatile components, aldehydes,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7528559131a8230d86a7d6d3ad69fb6
https://hal.archives-ouvertes.fr/hal-01001437

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Listeria monocytogenes - Vorkommen in oberflächengereiften Weichkäsen und Entwicklung antagonistischer Reifungskulturen

Autor: Loessner, Melanie

Listeria-Kontaminationen auf Rotschmierekäse stellen in der Praxis nach wie vor ein bedeutendes Problem dar, vor allem aufgrund der Tatsache, daß bis heute keine befriedigende definierte Mehrstammreifungskultur zur Herstellung bestimmter Käsesorte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______518::0ebaed275da19741cd8307c03ac7457c
https://mediatum.ub.tum.de/doc/603187/document.pdf

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Biodiversität von anti-listeriellen, mikrobiellen Käse-Reifungskonsortien und Detektion eines rekombinanten Yersinia enterocolitica Reporterstammes in Weichkäse

Autor: Maoz, Ariel

First, the temporal stability and diversity of the bacterial species composition as well as the anti-listerial potential of two different, complex and undefined microbial consortia from red-smear soft cheeses were investigated. Samples from two food

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______518::cef37c8f20a526ee6de8e3baf167be15
https://mediatum.ub.tum.de/603376

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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 degrees C and 12 degrees C

Autor: Rogga, K. J., Samelis, J., Kakouri, A., Katsiari, M. C., Savvaidis, I. N., Kontominas, M. G.

Galotyri is a traditional Greek soft acid-curd cheese, which is made from ewes' or goats' milk and is consumed fresh. Because cheese processing may allow Listeria monocytogenes post-process contamination, this study evaluated survival of the pathogen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::ed9443a91e721923411ab685edfe1dc0
http://olympias.lib.uoi.gr/jspui/handle/123456789/9375

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