Free Access
Issue |
Lait
Volume 83, Number 5, September-October 2003
|
|
---|---|---|
Page(s) | 379 - 396 | |
DOI | https://doi.org/10.1051/lait:2003020 | |
Published online | 17 July 2003 |
References
- Accolas J.P., Veaux M., Vassal L., Mocquot G., évolution de la flore lactique thermophile au cours du pressage des fromages à pâte cuite, Lait 573-574 (1978) 118-132.
- Aubert C., Capelle N., Jeanson S., Eckert H., Diviès C., Cachon R., Le potentiel d'oxydo-réduction et sa prise en compte dans les procédés d'utilisation des bactéries lactiques, Sci. Aliments 22 (2002) 177-187.
- Beimfohr C., Ludwig W., Schleifer K.H., Rapid genotypic differentiation of Lactococcus subspecies and biovar, Syst. Appl. Microbiol. 20 (1997) 216-221.
- Bouton Y., Guyot P., Dasen A., Grappin R., Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. Validation sur minifromages des techniques de laboratoire, Lait 73 (1993) 265-279.
- Bouton Y., Guyot P., Grappin R., Preliminary characterization of microflora of Comté cheese, J. Appl. Microbiol. 85 (1998) 123-131.
- Boutrou R., Sepulchre A., Pitel G., Durier C., Vassal L., Gripon J.C., Monnet V., Lactococcal lysis and curd proteolysis: two predictable events important for the development of cheese flavour, Int. Dairy J. 8 (1998) 609-616.
- Cachon R., Jeanson S., Aldarf M., Diviès C., Characterization of lactic acid starters based on acidification and reduction activities, Lait 82 (2002) 281-288.
- Casalta E., Vassal Y., Desmazeaud M.J., Casabianca F., Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de Corse, Lebensm. Wiss. Technol. 28 (1995) 291-299.
- Chamba J.F., L'emmental, un écosystème complexe. Conséquences sur la sélection et l'utilisation des ferments, Sci. Aliments 20 (2000) 37-54.
- Chamba J.F., Prost F., Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite, Lait 69 (1989) 417-431.
- Chamba J.F., Duong C., Fazel A., Prost F., Sélection des souches de bactéries lactiques, in: De Roissart H., Luquet F.M. (Eds.), Bactéries lactiques, Vol. 1, Lorica, Uriage, France, 1994, pp. 499-521.
- Cogan M.T., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Fernandes I., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M.C., Rodriguez E., Characterization of the lactic acid bacteria in artisanal dairy products, J. Dairy Res. 64 (1997) 409-421.
- Corroler D., Mangin I., Desmasures N., Guéguen M., An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area, Appl. Environ. Microbiol. 64 (1998) 4729-4735.
- De los Reyes-Gavilan C.G., Limsowtin G.K.Y., Tailliez P., Séchaud L., Accolas J.P., A Lactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphisms in the species, Appl. Environ. Microbiol. 58 (1992) 3429-3432.
- De Man J.C., Rogosa M., Sharpe M.E., A medium for the cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
- Desmasures N., Mangin I., Corroler D., Guéguen M., Characterization of lactococci isolated from milk produced in the Camembert region of Normandy, J. Appl. Microbiol. 85 (1998) 999-1005.
- Exterkate F.A., Alting A.C., The role of starter peptidases in the initial proteolytic events leading to amino acids in Gouda cheese, Int. Dairy J. 5 (1995) 15-28.
- Fox P.F., McSweeney P.L.H., Proteolysis in cheese during ripening, Food Rev. Int. 12 (1996) 457-509.
- Gilles J., Turner K.W., Martley F.G., Swiss-type cheese. I - Manufacturing and sampling procedures, N. Z. J. Dairy Sci. Technol. 18 (1983) 109-115.
- Giraffa G., Neviani E., Carminati D., Acidifying activity of Streptococcus thermophilus under a thermal cycle process, Milchwissenschaft 48 (1993) 128-130.
- Heap H.A., Lawrence R.C., Recent modifications to the New Zealand activity test for Cheddar cheese starters, N. Z. J. Dairy Sci. Technol. 16 (1981) 91-94.
- Juillard V., Richard J., étude de l'interaction entre souches protéolytiques de streptocoques lactiques mésophiles et leurs variants non protéolytiques, au cours de leur croissance dans le lait, Lait 69 (1989) 291-304.
- Juillard V., Richard J., Indirect interaction in milk between proteolytic and isogenic non-proteolytic strains of Lactococcus lactis. I. Effect of pre-culturing by a non-proteolytic variant, Lait 70 (1990) 425-438.
- Kamaly K.M., Bacteriolysis and peptidolysis of cheese ripening lactic lactococci, in: Book of abstracts, sixth symposium on Lactic Acid Bacteria, Veldhoven, Pays-Bas, 1999.
- Kell D.B., Kaprelyants A.S., Weichart D.H., Harwood C.R., Barer M.R., Viability and activity in readily culturable bacteria: a review and discussion of the practical issues, Antonie Leeuwenhoek 73 (1998) 169-187.
- Laloy E., El Soda M., Simard R.E., Vuillemard J.C., Evolution of starter bacteria in the cheese microstructure during ripening, in: Book of abstracts, Symposium IDF, Besançon, France, 1996, p. 38.
- Limsowtin G.K.Y., Terzaghi B.E., Agar medium for the differentiation of "fast'' and "slow'' coagulating cells in lactic streptococcal cultures, N. Z. J. Dairy Sci. Technol. 11 (1976) 65-66.
- Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora, Lait 77 (1997) 441-459.
- Mannu L., Paba A., Genetic diversity of lactococci and enterococci isolated from home-made Pecorino Sardo ewes' milk cheese, J. Appl. Microbiol. 92 (2002) 55-62.
- Mannu L., Paba A., Pes M., Scintu M.F., Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese, J. Appl. Microbiol. 89 (2000) 191-197.
- Mc Kellar R.C., Development of off-flavors in ultra high temperature and pasteurized milk as a function of proteolysis, J. Dairy Sci. 64 (1981) 2138-2145.
- Meijer W., Dobbelaar C., Hugenholtz J., Thermoinducible lysis in Lactococcus lactis subsp. cremoris SK 1110: implications for cheese ripening, Int. Dairy J. 8 (1998) 275-280.
- Michel V., Martley F.G., Streptococcus thermophilus in Cheddar cheese - production and fate of galactose, J. Dairy Res. 68 (2001) 317-325.
- Neviani E., Divizia R., Abbiati E., Gatti M., Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheese making, J. Dairy Sci. 78 (1995) 1248-1252.
- O'Sullivan D., Ross R.P., Fitzegerald G.F., Coffey A., Use of prophage integrase genes to predict autolysis in strains of Lactococcus lactis during cheese cooking, in: Book of abstracts, sixth symposium on Lactic Acid Bacteria, Veldhoven, Pays-Bas, 1999.
- Pearce L.E., Activity tests for cheese starter cultures, N. Z. Dairy Sci. Assoc. Conference, N. Z. J. Dairy Sci. Technol. 4 (1969) 246-247.
- Reyrolle J., Chopin M.C., Letellier F., Novel G., Lysogenic strains of lactic acid strepto- cocci and lytic spectra of their temperate bacteriophages, Appl. Environ. Microbiol. 43 (1982) 349-356.
- Schuck P., Piot M., Méjean S., Fauquant J., Brulé G., Maubois J.L., Déshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre, Lait 74 (1994) 47-63.
- Tailliez P., Tremblay J., Ehrlich S.D., Chopin A., Molecular diversity and relationship within Lactococcus lactis, as revealed by randomly amplified polymorphic DNA (RAPD), Syst. Appl. Microbiol. 21 (1998) 530-538.
- Terzaghi B.E., Sandine W.E., Improved medium for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
- Turner K.W., Morris H.A., Martley F.G., Swiss-type cheese. II. Role of thermophilic lactobacilli in sugar fermentation, N. Z. J. Dairy Sci. Technol. 18 (1983) 117-123.
- Weerkamp A.H., Klijn N., Neeter R., Smit G., Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products, Neth. Milk Dairy J. 50 (1996) 319-332.
Abstract
Copyright INRA, EDP Sciences