Free Access
Issue
Lait
Volume 82, Number 1, January-February 2002
3rd International Symposium on Propionibacteria
Page(s) 1 - 15
DOI https://doi.org/10.1051/lait:2001001

References

1
Bachmann H.-P., Die Vergärung von Aspartat durch Propionsäurebakterien steigert das Risiko von Nachgärung beim Emmentaler Käse, Agrarforschung 5 (1998) 161-164.
2
Bachmann H.-P., Bütikofer, U., Meyer, J., Prediction of flavour and texture development in Swiss-type cheeses, Lebensm. Wiss. Technol., 32 (1999) 284-289.
3
Badertscher R., Liniger A., Steiger G., Bestimmung der flüchtigen Fettsäuren in Käse aus dem Wasserdampfdestillat mit "Headspace- GD/FID'', FAM Information, 1993.
4
Baer A., Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese, Lait 75 (1995) 391-400.
5
Baer A., Ryba I., Interactions between propionic acid bacteria and thermophilic lactic acid bacteria, Lait 79 (1999) 79-92.
6
Bosset J.O., Pauchard J.P., Flückiger E., Blanc B., Nouvelle méthode de dosage du gaz carbonique dans les produits alimentaires et application au fromage, Anal. Chim. Acta 115 (1980) 315-321.
7
Brendehaug J., Langsrud T., Amino acid metabolism in propionibacteria: resting cells experiments with four strains, J. Dairy Sci. 68 (1985) 281-289.
8
Bütikofer U., Bosset J.O., HPLC-Bestimmungs-methoden in der Qualitätskontrolle von Milch und Milchprodukten, Mitt. Geb. Lebensm. Unters. Hyg. 85 (1994) 594-607.
9
Chamba J.F., Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of starters, Sci. Aliments 20 (2000) 37-54.
10
Crow V.L., Utilization of lactate isomers by Propionibacterium freudenreichii subsp. shermanii: regulatory role for intracellular pyruvate, Appl. Environ. Microbiol. 52 (1986) 352-358.
11
Crow V.L., Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: effect on lactate fermentation, Appl. Environ. Microbiol. 52 (1986) 359-365.
12
Crow V.L., Turner K.W., The effect of succinate production on other fermentation products in Swiss-type cheese, N. Z. J. Dairy Sci. Technol. 21 (1986) 217-227.
13
Crow V.L., Martley F.G., Delacroix A., Isolation and properties of aspartase-deficient variants of Propionibacterium freudenreichii subsp. shermanii and their use in the manufacture of Swiss-type cheese, N. Z. J. Dairy Sci. Technol. 23 (1988) 75-85.
14
El Soda M., Madkor S.A., Tong P.S., Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system, Milk Sci. Int. 54 (1999) 85-89.
15
Fessler D., Characterisation of propionibacteria in Swiss raw milk by biochemical and molecular-biological methods, Ph.D. thesis No. 12328, ETH Zürich, 1997.
16
Glättli H., Dalla Torre M., Zählung von Propionsäurebakterien in Milch, Milchprodukten und Hilfsstoffen, Standard-Arbeitsanweisung, FAM Dokumenten-Nr. ME03001O.530, 1993.
17
IDF, Milk, Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content, standard 20A, Int. Dairy Fed., Brussels, Belgium, 1986.
18
Isolini D., Grand M., Glättli H., Selektivmedien zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen, Schweiz. Milchwirtsch. Forsch. 19 (1990) 57-59.
19
Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait 75 (1995) 401-413.
20
Jimeno J., Lactobacillus casei et Lactobacillus rhamnosus citrate (+) et citrate (-) des MK 3007 et 3008 : Croissance et antagonisme dans l'Emmental modèle FAM, Interner Ber. Biochem. 14 (1997) 1-18.
21
Kerjean J.R., Condon S., Lodi R., Kalantzopoulos G., Chamba J.F., Suomalainen T., Cogan T., Moreau D., Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria, Food Res. Int. 33 (2000) 281-287.
22
Perez Chaia A., Pesce de Ruiz Holgado A., Oliver G., Interaction between Lactobacillus helveticus and Propionibacterium freudenreichii subsp. shermanii, Microbiol. Aliment Nutr., 5 (1987) 325-331.
23
Piveteau P.G., Condon S., Cogan T.M., Interactions between lactic and propionic acid bacteria, Lait 75 (1995) 331-343.
24
Piveteau P., Condon S., Cogan T.M., Inability of dairy propionibacteria to grow in milk from low inocula, J. Dairy Res. 67 (2000) 65-71.
25
Schweizerisches Lebensmittelbuch, Mikrobiologie, 2. Band, Kapitel 56, volume 2, 5th ed. Eidgenössische Drucksachen- und Materialzentrale, Bern, Switzerland, 1988.
26
Sebastiani H., Tschager E., Succinatbildung durch Propionsäurebakterien - Eine Ursache der Nachgärung von Emmentaler? Dtsch. Molk. Ztg. 114 (1993) 76-80.
27
Sollberger H., Wyder M.T., Propionsäure- bakterien und fakultativ heterofermentative Laktobazillen, Schweiz. Milchztg 126 (2000) 5.
28
Wyder M.T., Bosset J.O., Casey M.G., Isolini D., Sollberger H., Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism, Milk Sci. Int. 56 (2001) 78-81.

Abstract

Copyright INRA, EDP Sciences