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Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota
Kristyna Korena, Anna Klimesova, Martina Florianova, Miroslava Krzyzankova, Daniela Karasova, Vladimir Babak and Helena Juricova Applied Sciences 15(7) 3787 (2025) https://doi.org/10.3390/app15073787
Rafaela da Silva Rodrigues, Solimar Gonçalves Machado and Luís Augusto Nero 113 519 (2025) https://doi.org/10.1016/bs.afnr.2024.09.014
The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety
Different types of packaging influence sensory profile of Canastra artisanal cheese
Thayane Sabino Nogueira, Gustavo Augusto Lacorte, Sônia Duque de Oliveira Paciulli and Jéssica Ferreira Rodrigues Food Packaging and Shelf Life 28 100673 (2021) https://doi.org/10.1016/j.fpsl.2021.100673
Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time
Felipe Machado Sant'Anna, Stefanie Urimarie Wetzels, Sávio Henrique Sandes Cicco, Ranier Chaves Figueiredo, Gilson Assis Sales, Naiara Chaves Figueiredo, Cantini Alvaro Nunes, Stephan Schmitz-Esser, Evelyne Mann, Martin Wagner and Marcelo Resende Souza Food Microbiology 82 349 (2019) https://doi.org/10.1016/j.fm.2019.02.016
Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment
The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis
Microbial Cultures and Enzymes in Dairy Technology
Ayşe Gürsoy and Nazlı Türkmen Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 234 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch013
Fermented Foods as a Dietary Source of Live Organisms
Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds
Elisa Schornsteiner, Evelyne Mann, Othmar Bereuter, Martin Wagner and Stephan Schmitz-Esser International Journal of Food Microbiology 180 88 (2014) https://doi.org/10.1016/j.ijfoodmicro.2014.04.010
Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses
Timothy M. Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jérôme Mounier, Marc Vancanneyt, Micheline Guéguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Françoise Irlinger, Jean-Francois Chamba, Ruediger Beduhn, Siegfried Scherer and Catherine W. Donnelly Microbiology Spectrum 2(1) (2014) https://doi.org/10.1128/microbiolspec.CM-0010-2012
Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry
Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-3
Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese
N. Bora, M. Vancanneyt, R. Gelsomino, et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 58(12) 2687 (2008) https://doi.org/10.1099/ijs.0.64201-0
Antibacterial activities of the surface microflora of Kefalograviera cheese
Microbial Interactions within a Cheese Microbial Community
Jérôme Mounier, Christophe Monnet, Tatiana Vallaeys, Roger Arditi, Anne-Sophie Sarthou, Arnaud Hélias and Françoise Irlinger Applied and Environmental Microbiology 74(1) 172 (2008) https://doi.org/10.1128/AEM.01338-07
Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses
Nagamani Bora, Marc Vancanneyt, Roberto Gelsomino, et al. International Journal of Systematic and Evolutionary Microbiology 57(1) 92 (2007) https://doi.org/10.1099/ijs.0.64270-0
Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese
Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses
Françoise Irlinger, François Bimet, Jérome Delettre, Martine Lefèvre and Patrick A. D. Grimont International Journal of Systematic and Evolutionary Microbiology 55(1) 457 (2005) https://doi.org/10.1099/ijs.0.63125-0
HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9
Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods
Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis
J.-C. Ogier, V. Lafarge, V. Girard, A. Rault, V. Maladen, A. Gruss, J.-Y. Leveau and A. Delacroix-Buchet Applied and Environmental Microbiology 70(9) 5628 (2004) https://doi.org/10.1128/AEM.70.9.5628-5643.2004
Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?
Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese
Noelle M. Brennan, Alan C. Ward, Thomas P. Beresford, Patrick F. Fox, Michael Goodfellow and Timothy M. Cogan Applied and Environmental Microbiology 68(2) 820 (2002) https://doi.org/10.1128/AEM.68.2.820-830.2002
DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption
