Free Access
Volume 84, Number 1-2, January-April 2004
12th Meeting of the " Club des Bactéries Lactiques ".
Page(s) 155 - 167
Published online 12 December 2003
References of  Lait 84 (2004) 155-167
  1. Beimfohr C., Ludwig W., Schleifer K.H., Rapid genotypic differentiation of Lactococcus subspecies and biovar, Syst. Appl. Microbiol. 20 (1997) 216-221.
  2. Berthier F., Ehrlich S.D., Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region, FEMS Microbiol. Lett. 161 (1998) 97-106 [CrossRef] [PubMed].
  3. Berthier F., Beuvier E., Dasen A., Grappin R., Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers, Int. Dairy J. 11 (2001) 293-305 [CrossRef].
  4. Bouton Y., Guyot P., Beuvier E., Tailliez P., Grappin R., Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening, Int. J. Food Microbiol. 76 (2002) 27-38 [CrossRef] [PubMed].
  5. Chamba J.-F., Delacroix-Buchet A., Berdagué J.L., Clément J.-F., Une approche globale de la caractérisation des fromages : l'exemple du fromage de Beaufort, Sci. Aliments 14 (1994) 581-590.
  6. Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Grazia L., Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese, J. Dairy Res. 64 (1997) 305-310 [CrossRef].
  7. Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Chiavari C., Grazia L., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, Lait 80 (2000) 479-490 [EDP Sciences] [CrossRef].
  8. Coppola R., Nanni M., Succi M., Sorrentino A., Iorizzo M., Chiavari C., Grazia L., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, Milchwissenchaft 56 (2001) 140-142.
  9. Dasen A., Berthier F., Grappin R., Williams A.G., Banks J., Genotypic and phenotypic characterisation of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk, J. Appl. Microbiol. 94 (2003) 595-607 [PubMed].
  10. De Man J.C., Rogosa M., Sharpe M.E., A medium for the cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
  11. Deutsch S.M., Ferain T., Delcour J., Lortal S., Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis, Int. Dairy J. 12 (2002) 591-600 [CrossRef].
  12. Drake M., Small C.L., Spence K.D., Swanson B.G., Rapid detection and identification of Lactobacillus sp. in dairy products by using the polymerase chain reaction, J. Food Prot. 59 (1996) 1031-1036.
  13. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature Cheddar, Appl. Environ. Microbiol. 65 (1999) 3418-3426 [PubMed].
  14. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese, J. Appl. Microbiol. 90 (2001) 600-608 [CrossRef] [PubMed].
  15. Giraffa G., Sisto F., Susceptibility to vancomycin of enterococci isolated from dairy products, Lett. Appl. Microbiol. 25 (1997) 335-338 [CrossRef] [PubMed].
  16. Grappin R., Beuvier E., Bouton Y., Pochet S., Advances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 3-22.
  17. Husson-Kao C., Mengaud J., Gripon J.C., Benbadis L., Chapot-Chartier M.P., Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions, Int. J. Food Microbiol. 55 (2000) 209-213 [CrossRef] [PubMed].
  18. Isolini D., Grand M., Glättli H., Selektivmedien zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen, Schweiz Milchwirtsch. Forsch. 19 (1990) 57-59.
  19. Jeanson S., Berthier F., Grappin R., Beuvier E., Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses, Lait 83 (2003) 379-396 [EDP Sciences] [CrossRef].
  20. Lick S., Keller M., Bockelmann W., Hellier K., Rapid identification of Streptococcus thermophilus by primer-specific PCR amplification based on its lacZ gene, Syst. Appl. Microbiol. 19 (1996) 74-77.
  21. Terzaghi B.E., Sandine W.E., Improved medium for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
  22. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L., Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses, Lait 78 (1998) 521-542.