相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold
Marion Dalmasso et al.
PLOS ONE (2012)
Dynamic Analysis of the Lactococcus lactis Transcriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses
Marina Cretenet et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Dairy propionibacteria as human probiotics: A review of recent evidence
Fabien J. Cousin et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Multilocus sequence typing of Propionibacterium freudenreichii
Marion Dalmasso et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
New insights into physiology and metabolism of Propionibacterium freudenreichii
Anne Thierry et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Unexpected and widespread connections between bacterial glycogen and trehalose metabolism
Govind Chandra et al.
MICROBIOLOGY-SGM (2011)
Identification of a Secreted Lipolytic Esterase in Propionibacterium freudenreichii, a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis
J. Dherbecourt et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture
Helene Falentin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Physiology and Genetics of Listeria Monocytogenes Survival and Growth at Cold Temperatures
Yvonne C. Chan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese
Julien Dherbecourt et al.
MICROBIAL CELL FACTORIES (2008)
The PEP-pyruvate-oxaloacetate node as the switch point for carbon flux distribution in bacteria
U Sauer et al.
FEMS MICROBIOLOGY REVIEWS (2005)
Enhancement of trehalose production in dairy propionibacteria through manipulation of environmental conditions
FS Cardoso et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
分享论文
