Genotypic characterisation of the dynamics of the lactic acid bacterial population of Comté cheese
Lait, 84 1-2 (2004) 155-167
Published online: 2003-12-12
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making
Jade Lutin, Franck Dufrene, Philippe Guyot, Romain Palme, Christine Achilleos, Yvette Bouton and Solange BuchinFood Microbiology 121 104521 (2024)
https://doi.org/10.1016/j.fm.2024.104521
(2023)
https://doi.org/10.5772/intechopen.106856
Prospects for the Use of Non-Starter Strain Lactiplantibacillus Plantarum AG15 in Dairy Technology
Eduard Yunusov, Vsevolod Ponomarev and Elena NikitinaFood Industry 7 (3) 5 (2022)
https://doi.org/10.29141/2500-1922-2022-7-3-1
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
Raimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia L. Randazzo, Luca Settanni and Massimo TodaroFood Research International 136 109335 (2020)
https://doi.org/10.1016/j.foodres.2020.109335
Fermented Foods as a Dietary Source of Live Organisms
Shannon Rezac, Car Reen Kok, Melanie Heermann and Robert HutkinsFrontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.01785
Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Marco Gobbetti, Raffaella Di Cagno, Maria Calasso, et al.Trends in Food Science & Technology 78 244 (2018)
https://doi.org/10.1016/j.tifs.2018.06.010
Microbiological characterisation of whey-based kefir beverages after Bod ljong cheese-making at different fermentation temperature
X Gao, Q Guo, B Li and J MeiIOP Conference Series: Materials Science and Engineering 392 052010 (2018)
https://doi.org/10.1088/1757-899X/392/5/052010
How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
Benedetta Bottari, Alessia Levante, Erasmo Neviani and Monica GattiFrontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.02866
247 (2017)
https://doi.org/10.1002/9781119046165.ch3
Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses
Solange Buchin, Gabriel Duboz and Jean-Christophe SalmonEuropean Food Research and Technology 243 (11) 1943 (2017)
https://doi.org/10.1007/s00217-017-2899-x
Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese
Christine Achilleos and Françoise BerthierFood Microbiology 65 149 (2017)
https://doi.org/10.1016/j.fm.2017.01.024
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
N.M.C. Assohoun-Djeni, N.T. Djeni, S. Messaoudi, et al.Food Control 62 397 (2016)
https://doi.org/10.1016/j.foodcont.2015.09.037
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano MucchettiJournal of Dairy Science 97 (2) 573 (2014)
https://doi.org/10.3168/jds.2013-7187
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A. Vuitton, Nathalie Desmasures and Françoise BerthierInternational Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Cheese and Microbes
Eric Beuvier and Gabriel DubozCheese and Microbes 133 (2014)
https://doi.org/10.1128/9781555818593.ch6
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
Eric Beuvier, Gabriel Duboz and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
https://doi.org/10.1128/microbiolspec.CM-0006-2012
Handbook of cheese in health
A.G. Karahan and M.L. ÇakmakçûHuman Health Handbooks, Handbook of cheese in health 6 343 (2013)
https://doi.org/10.3920/978-90-8686-766-0_24
Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe’s milk with different starters
Fabienne Feutry, María Oneca, Françoise Berthier and Paloma TorreFood Microbiology 29 (1) 33 (2012)
https://doi.org/10.1016/j.fm.2011.08.011
Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity
Fabienne Feutry, Paloma Torre, Ines Arana, et al.Dairy Science & Technology 92 (6) 655 (2012)
https://doi.org/10.1007/s13594-012-0084-3
Surface microbial consortia from Livarot, a French smear-ripened cheese
Sandra Larpin-Laborde, Muhammad Imran, Catherine Bonaïti, et al.Canadian Journal of Microbiology 57 (8) 651 (2011)
https://doi.org/10.1139/w11-050
Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms
Mallory Vacheyrou, Anne-Cécile Normand, Philippe Guyot, Carole Cassagne, Renaud Piarroux and Yvette BoutonInternational Journal of Food Microbiology 146 (3) 253 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.02.033
Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking
Yann Demarigny, Marion Dalmasso, Aline Tonleu, et al.Food and Nutrition Sciences 02 (06) 618 (2011)
https://doi.org/10.4236/fns.2011.26087
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet and Eric BeuvierFood Microbiology 26 (2) 183 (2009)
https://doi.org/10.1016/j.fm.2008.09.002
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise BerthierInternational Journal of Food Microbiology 131 (1) 10 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer, Markus J. Brandt and Christian HertelInternational Journal of Food Microbiology 130 (3) 205 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2009.01.020
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline GuéguenCanadian Journal of Microbiology 54 (3) 218 (2008)
https://doi.org/10.1139/W07-137
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Marion Bernardeau, Micheline Guguen and Jean Paul VernouxFEMS Microbiology Reviews 30 (4) 487 (2006)
https://doi.org/10.1111/j.1574-6976.2006.00020.x
Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation
Cristina Reguant, Ramon Carreté, Noemí Ferrer and Albert BordonsInternational Journal of Food Science and Technology 40 (4) 451 (2005)
https://doi.org/10.1111/j.1365-2621.2004.00946.x