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Yeasts in dairy products

G.H. Fleet
Journal of Applied Bacteriology 68 (3) 199 (1990)
DOI: 10.1111/j.1365-2672.1990.tb02566.x
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Yeasts associated with Sardinian ewe's dairy products

S Cosentino, M.E Fadda, M Deplano, A.F Mulargia and F Palmas
International Journal of Food Microbiology 69 (1-2) 53 (2001)
DOI: 10.1016/S0168-1605(01)00572-4
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Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

Natalia Valdés-Stauber, Siegfried Scherer and Herbert Seiler
International Journal of Food Microbiology 34 (2) 115 (1997)
DOI: 10.1016/S0168-1605(96)01171-3
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Inhibition of mould growth by oligomycin during quantitative analysis of yeasts

Frieda Eliskases-Lechner and Hansjörg Prillinger
Journal of Dairy Research 63 (3) 483 (1996)
DOI: 10.1017/S0022029900032003
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Global Cheesemaking Technology

Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis
Global Cheesemaking Technology 415 (2017)
DOI: 10.1002/9781119046165.ch11
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Ewes' milk cheese: technology, microbiology and chemistry

Manuel Nuñez, Margarita Medina and Pilar Gaya
Journal of Dairy Research 56 (2) 303 (1989)
DOI: 10.1017/S0022029900026510
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Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Fabrizio Fatichenti, Jean L. Bergere, Pietrino Deiana and Giovanni A. Farris
Journal of Dairy Research 50 (4) 449 (1983)
DOI: 10.1017/S0022029900032684
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert

J.L. Schmidt and J.J. Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/S0769-2609(83)80064-7
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Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese

Anabel Romano, Serge Casaregola, Paloma Torre and Claude Gaillardin
Systematic and Applied Microbiology 19 (2) 255 (1996)
DOI: 10.1016/S0723-2020(96)80052-X
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Cheese

Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva Ardö
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Major Cheese Groups

M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 175 (2004)
DOI: 10.1016/S1874-558X(04)80044-7
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Yeasts associated with Danablu

Tatjana van den Tempel and Mogens Jakobsen
International Dairy Journal 8 (1) 25 (1998)
DOI: 10.1016/S0958-6946(98)00013-2
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Microbiology of Kopanisti, a traditional Greek cheese

N. Tzanetakis, E. Litopoulou-Tzanetaki and K. Manolkidis
Food Microbiology 4 (3) 251 (1987)
DOI: 10.1016/0740-0020(87)90007-4
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert

J.L Schmidt and J.J Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/0769-2609(83)90014-5
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Yeasts and their possible beneficial and negative effects on the quality of dairy products

Mogens Jakobsen and Judy Narvhus
International Dairy Journal 6 (8-9) 755 (1996)
DOI: 10.1016/0958-6946(95)00071-2
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Study of surface yeast flora of Roquefort cheese

X. Besançon, C. Smet, C. Chabalier, et al.
International Journal of Food Microbiology 17 (1) 9 (1992)
DOI: 10.1016/0168-1605(92)90014-T
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1993)
DOI: 10.1007/978-1-4615-2648-3_4
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1999)
DOI: 10.1007/978-1-4615-2800-5_4
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On the safety of Kluyveromyces lactis ? a review

Fons J. Bonekamp and Johannes Oosterom
Applied Microbiology and Biotechnology 41 (1) 1 (1994)
DOI: 10.1007/BF00166072
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Study of physicochemical factors limiting the growth ofKluyveromyces marxianus

D. Vivier, R. Ratomahenina, G. Moulin and P. Galzy
Journal of Industrial Microbiology 11 (3) 157 (1993)
DOI: 10.1007/BF01583717
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