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。Characterization of the yeast ecosystem in grape must and wine using real-time PCR
K. Zott et al.
FOOD MICROBIOLOGY (2010)
Development and evaluation of a real-time quantitative PCR assay for detection and enumeration of yeasts of public health interest in dairy products
Hiroshi Makino et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese
G. Le Drean et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Microbial interactions within a cheese microbial community
Jerome Mounier et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
K. Gori et al.
JOURNAL OF DAIRY SCIENCE (2007)
Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy
S. T. Martin-del-Campo et al.
JOURNAL OF DAIRY SCIENCE (2007)
Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese
Sandra Larpin et al.
FEMS YEAST RESEARCH (2006)
Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd
Jerome Mounier et al.
JOURNAL OF DAIRY RESEARCH (2006)
Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening
D. Picque et al.
JOURNAL OF DAIRY SCIENCE (2006)
Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber
M. -N. Leclercq-Perlat et al.
JOURNAL OF DAIRY SCIENCE (2006)
Surface microflora of four smear-ripened cheeses
J Mounier et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Comparison of six DNA extraction methods for recovery of fungal DNA as assessed by quantitative PCR
DN Fredricks et al.
JOURNAL OF CLINICAL MICROBIOLOGY (2005)
Interests in Geotrichum candidum for cheese technology
R Boutrou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Risk assessment of false-positive quantitative real-time PCR results in food, due to detection of DNA originating from dead cells
P Wolffs et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2005)
Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions
MN Leclercq-Perlat et al.
JOURNAL OF DAIRY RESEARCH (2004)
The effect of lactate addition on the growth of Penicillium camembertii on glutamate
L Adour et al.
JOURNAL OF BIOTECHNOLOGY (2004)
Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions:: Relative humidity and temperature influences
C Bonaïti et al.
JOURNAL OF DAIRY SCIENCE (2004)
Biochemistry of cheese ripening
PLH McSweeney
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Yeasts as adjunct starters in matured Cheddar cheese
AD Ferreira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products
G Bleve et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Reconstruction of the biomass history from carbon and nitrogen substrate consumption, ammonia release and proton transfer during solid cultures of Geotrichum candidum and Penicillium camembertii
M Aldarf et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2002)
Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis
K Arfi et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2002)
Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses
KM Petersen et al.
JOURNAL OF DAIRY SCIENCE (2002)
The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses
E Addis et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Evolution of the taste of a bitter Camembert cheese during ripening:: Characterization of a matrix effect
E Engel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Impact of ripening strains on the typical flavour of goat cheeses
P Gaborit et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk:: Growth and substrate consumption
MN Leclercq-Perlat et al.
JOURNAL OF DAIRY SCIENCE (2000)
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk:: Protein degradation
MN Leclercq-Perlat et al.
JOURNAL OF DAIRY SCIENCE (2000)
Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production
T van den Tempel et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
A simple method for extraction of fungal genomic DNA
TH Al-Samarrai et al.
LETTERS IN APPLIED MICROBIOLOGY (2000)
The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu
T van den Tempel et al.
INTERNATIONAL DAIRY JOURNAL (2000)
分享论文
