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Yeasts in dairy products

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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert

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Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
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Diversity of yeasts in selected dairy products

H. Rohm, Frieda Eliskases-Lechner and Martina Bräuer
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DOI: 10.1111/j.1365-2672.1992.tb01848.x
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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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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)
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Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

C. Bonaïti, M.-N. Leclercq-Perlat, E. Latrille and G. Corrieu
Journal of Dairy Science 87 (11) 3976 (2004)
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Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses

B.C. Viljoen, A.R. Khoury and A. Hattingh
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Some probiotic properties of yeast isolates from infant faeces and Feta cheese

E Psomas, C Andrighetto, E Litopoulou-Tzanetaki, A Lombardi and N Tzanetakis
International Journal of Food Microbiology 69 (1-2) 125 (2001)
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Microbiology of brines used to mature feta cheese

THOMAS BINTSIS, EVANTHIA LITOPOULOU-TZANETAKI, RON DAVIES and RICHARD K ROBINSON
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Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

M.Eugenia Tornadijo, José M Fresno, Roberto Martı́n Sarmiento and Javier Carballo
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Production of brown tyrosine pigments by the yeast Yarrowia lipolytica

A. Carreira, L.M. Ferreira and V. Loureiro
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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

M.-N. Leclercq-Perlat, A. Oumer, J.-L. Bergere, H.-E. Spinnler and G. Corrieu
Journal of Dairy Science 83 (8) 1665 (2000)
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