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Issue Lait
Volume 86, Number 6, November-december 2006
Page(s) 407 - 414
DOI http://dx.doi.org/10.1051/lait:2006020
Published online 13 December 2006

References of Lait 86 407-414
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  2. Beresford T.P., Non-starter lactic acid bacteria (NSLAB) and cheese quality, in: Smit G. (Ed.), Dairy processing - Improving quality, Woodhead Publishing Limited, Cambridge, England, 2003, pp. 448-469.
  3. Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M., Recent advances in cheese microbiology, Int. Dairy J. 11 (2001) 259-274 [CrossRef].
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  5. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311-323 [CrossRef].
  6. Bouton Y., Grappin R., Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré, Lait 75 (1995) 31-44.
  7. Chavagnat F., Haueter M., Jimeno J., Casey M.G., Comparison of partial tuf gene sequences for the identification of lactobacilli, FEMS Microbiol. Lett. 217 (2002) 177-183 [CrossRef] [PubMed].
  8. Crow V., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, Int. Dairy J. 11 (2001) 275-283 [CrossRef].
  9. Dasen G., Smutny J., Teuber M., Meile L., Classification and identification of Propionibacteria based on ribosomal RNA genes and PCR, Syst. Appl. Microbiol. 21 (1998) 251-259 [PubMed].
  10. Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics, Lait 77 (1997) 151-167.
  11. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese, Appl. Environ. Microbiol. 65 (1999) 3418-3426 [PubMed].
  12. Gobbetti M., Folkertsma B., Fox P.F., Corsetti A., Smacchi E., De Angelis M., Rossi J., Kilcawley K., Cortini M., Microbiology and biochemistry of Fossa (pit) cheese, Int. Dairy J. 9 (1999) 763-773 [CrossRef].
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  14. Jordan K.N., Cogan T.M., Identification and growth of non starter lactic acid bacteria in Irish Cheddar cheese, Ir. J. Agr. Food Res. 32 (1993) 47-55.
  15. Lapierre L., Undeland P., Cox L.J., Lithium chloride-sodium propionate agar for the enumeration of bifidobacteria in fermented dairy products, J. Dairy Sci. 75 (1992) 1192-1196 [PubMed].
  16. Mannu L., Comunian R., Scintu M.F., Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening, Int. Dairy J. 10 (2000) 383-389 [CrossRef].
  17. McSweeney P.L.H., Fox P.F., Lucey J.A., Jordan K.N., Cogan T.M., Contribution of the indigenous microflora to the maturation of Cheddar cheese, Int. Dairy J. 3 (1993) 613-634 [CrossRef].
  18. Rehman S.U., Banks J.M., McSweeney P.L.H., Fox P.F., Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk, Int. Dairy J. 10 (2000) 45-53 [CrossRef].
  19. Rehman S.U., McSweeney P.L.H., Banks J.M., Brechany E.Y., Muir D.D., Fox P.F., Ripening of Cheddar cheese made from blends of raw and pasteurised milk, Int. Dairy J. 10 (2000) 33-44 [CrossRef].
  20. Versalovic J., Schneider M., de Bruijn F.J., Lupski J.R., Genomic fingerprinting of bacteria using repetitive sequence based polymerase chain reaction, Method. Mol. Cell. Biol. 5 (1994) 25-40.
  21. Williams A.G., Banks J.M., Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom, Int. Dairy J. 7 (1997) 763-774 [CrossRef].



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