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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
Fermented Foods as a Dietary Source of Live Organisms
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
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
Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment
Narciso M. Quijada, Evelyne Mann, Martin Wagner, David Rodríguez-Lázaro, Marta Hernández and Stephan Schmitz-Esser International Journal of Food Microbiology 267 54 (2018) https://doi.org/10.1016/j.ijfoodmicro.2017.12.025
Unique Bacteria Community Composition and Co-occurrence in the Milk of Different Ruminants
Zhipeng Li, André-Denis G. Wright, Yifeng Yang, Huazhe Si and Guangyu Li Scientific Reports 7(1) (2017) https://doi.org/10.1038/srep40950
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
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
Fermentation
Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-3
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
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
First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles
Patrick Galaup, Alexandra Gautier, Yohann Piriou, Albane de Villeblanche, Alain Valla and Laurent Dufossé Innovative Food Science & Emerging Technologies 8(3) 373 (2007) https://doi.org/10.1016/j.ifset.2007.03.017
A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening
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
Ammonia Production and Its Possible Role as a Mediator of Communication for Debaryomyces hansenii and Other Cheese-Relevant Yeast Species
Jérôme Mounier, Roberto Gelsomino, Stefanie Goerges, Marc Vancanneyt, Katrien Vandemeulebroecke, Bart Hoste, Siegfried Scherer, Jean Swings, Gerald F. Fitzgerald and Timothy M. Cogan Applied and Environmental Microbiology 71(11) 6489 (2005) https://doi.org/10.1128/AEM.71.11.6489-6500.2005
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
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
The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria
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
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
Development of defined surface starter cultures for the ripening of smear cheeses
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation
