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Items: 1 to 20 of 102

1.

Spatial distribution of bacterial colonies in a model cheese.

Jeanson S, Chadœuf J, Madec MN, Aly S, Floury J, Brocklehurst TF, Lortal S.

Appl Environ Microbiol. 2011 Feb;77(4):1493-500. doi: 10.1128/AEM.02233-10. Epub 2010 Dec 17.

2.

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.

Le Boucher C, Gagnaire V, Briard-Bion V, Jardin J, Maillard MB, Dervilly-Pinel G, Le Bizec B, Lortal S, Jeanson S, Thierry A.

Appl Environ Microbiol. 2015 Oct 23;82(1):202-10. doi: 10.1128/AEM.02621-15. Print 2016 Jan 1.

3.

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.

Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.

Food Microbiol. 2018 Sep;74:132-142. doi: 10.1016/j.fm.2018.03.012. Epub 2018 Mar 23.

4.

Porosity of Lactococcus lactis subsp. lactis LD61 colonies immobilised in model cheese.

Floury J, Jeanson S, Madec MN, Lortal S.

Int J Food Microbiol. 2013 May 15;163(2-3):64-70. doi: 10.1016/j.ijfoodmicro.2013.02.014. Epub 2013 Mar 1.

PMID:
23558188
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7.

Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer.

Rilla N, Martínez B, Delgado T, Rodríguez A.

Int J Food Microbiol. 2003 Aug 15;85(1-2):23-33.

PMID:
12810268
8.

Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.

J Dairy Sci. 2002 Oct;85(10):2471-8.

9.

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile.

Picon A, de Torres B, Gaya P, Nuñez M.

Int J Food Microbiol. 2005 Oct 25;104(3):299-307. Epub 2005 Jun 21.

PMID:
15975677
10.
13.

Streptococcus thermophilus in cheddar cheese--production and fate of galactose.

Michel V, Martley FG.

J Dairy Res. 2001 May;68(2):317-25.

PMID:
11504394
14.

Detection and viability of Lactococcus lactis throughout cheese ripening.

Ruggirello M, Dolci P, Cocolin L.

PLoS One. 2014 Dec 15;9(12):e114280. doi: 10.1371/journal.pone.0114280. eCollection 2014.

15.

Behaviour of Listeria monocytogenes during the manufacture and ripening of Manchego and Chihuahua Mexican cheeses.

Solano-López C, Hernández-Sánchez H.

Int J Food Microbiol. 2000 Dec 5;62(1-2):149-53.

PMID:
11139015
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17.

Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stresses.

Cretenet M, Laroute V, Ulvé V, Jeanson S, Nouaille S, Even S, Piot M, Girbal L, Le Loir Y, Loubière P, Lortal S, Cocaign-Bousquet M.

Appl Environ Microbiol. 2011 Jan;77(1):247-57. doi: 10.1128/AEM.01174-10. Epub 2010 Nov 12.

18.

Influence of traditional brine washing of smear Taleggio cheese on the surface spreading of Listeria innocua.

Carminati D, Perrone A, Neviani E, Mucchetti G.

J Food Prot. 2000 Oct;63(10):1353-8.

PMID:
11041134
19.

Brucella melitensis survival during manufacture of ripened goat cheese at two temperatures.

Méndez-González KY, Hernández-Castro R, Carrillo-Casas EM, Monroy JF, López-Merino A, Suárez-Güemes F.

Foodborne Pathog Dis. 2011 Dec;8(12):1257-61. doi: 10.1089/fpd.2011.0887.

PMID:
22129442
20.

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese.

Casalta E, Sorba JM, Aigle M, Ogier JC.

Int J Food Microbiol. 2009 Aug 15;133(3):243-51. doi: 10.1016/j.ijfoodmicro.2009.05.022. Epub 2009 May 27.

PMID:
19545924

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