Microbial interactions in cheese: implications for cheese quality and safety

Cited by (207)

Items 101–200 of 207

1. Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years
   Thomas Paillet, Quentin Lamy-Besnier, Clarisse Figueroa, Marie‐Agnès Petit, Éric Dugat‐Bony · 2024 · mSystems
2. The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis
   Nuthathai Sutthiwong, Mireille Fouillaud, Laurent Dufossé · 2018 · Foods
3. Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening
   Mrázek, Josef, Pachlová, Vendula, Buňka, František, Černíková, Michaela, Dráb, Vladimír, Bejblová, Martina, Staněk, Karel, Buňková, Leona · 2016 · Journal of the Science of Food and Agriculture
4. A Plurality of More-than-Humanness: Feminist Speculations for Designing with the Vaginal Microbiome
   Nadia Campo Woytuk, Fiona Bell, Joo Young Park, Mirela Alistar, Madeline Balaam · 2024 · Halfway to the Future Symposium
5. In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese
   Nadège Adouard, Benoît Foligné, J. Dewulf, Marielle Bouix, Daniel Picque, Pascal Bonnarme · 2014 · International Journal of Food Microbiology
6. Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry
   Nuthathai Sutthiwong, Yanis Caro, Cathie Milhau, Alain R. Valla, Mireille Fouillaud, Laurent Dufossé · 2014 · Food Research International
7. The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses
   Marie Frétin, Anne Ferlay, Isabelle Verdier‐Metz, Florence Fournier, Marie‐Christine Montel, Anne A. Farruggia, Céline Delbès, Bruno Martin · 2016 · International Dairy Journal
8. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
   Sandra Paula de Aguiar e Câmara, Airidas Dapkevicius, H.J.D. Rosa, C.C.G. Silva, Francisco Xavier Malcata, Maria de Lurdes Enes Dapkevicius · 2017 · International Journal of Dairy Technology
9. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment
   João Marcos Scafuro Lima, Kayque Ordonho Carneiro, Uelinton Manoel Pinto, Svetoslav Dimitrov Todorov · 2024 · Journal of Applied Microbiology
10. Microbial association networks in cheese: a meta-analysis
    Eugenio Parente, Teresa Zotta, Annamaria Ricciardi · 2021 · bioRxiv (Cold Spring Harbor Laboratory)
11. Microbial succession and interaction in vacuum-packed beef: a longitudinal study of bacterial and fungal dynamics
    Franz‐Ferdinand Roch, Monika Dzieciol, Cameron R. Strachan, Muhammad Sharjeel Chaughtai, Narciso Martín Quijada, Tea Movsesijan, Evelyne Selberherr · 2025 · npj Science of Food
12. Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
    Jiawang Wang, Liu Xin, Xiang-ao Li, Baohua Kong, Ligang Qin, Qian Chen · 2024 · Food Microbiology
13. Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese
    Toshihiro Suzuki, Minenosuke Matsutani, Mioko Matsuyama, Ryosuke Unno, Hiroto Matsushita, Minami Sugiyama, Kazuhide Yamasato, Yukimichi KOIZUMI, Morio Ishikawa · 2020 · International Dairy Journal
14. Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship
    Zeming Ye, Bitian Jiang, Dongni Gao, Wenxiang Ping, Jingping Ge · 2021 · LWT
15. Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transit
    Armin Tarrah, Shadi Pakroo, Viviana Corich, Alessio Giacomini · 2021 · Fermentation
16. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
    Susanne Facchin, Anne Caroline Barbosa, Luiz Simeão do Carmo, Maria Crisolita C. Silva, Afonso de Liguori Oliveira, Paula B. Morais, Carlos A. Rosa · 2013 · Brazilian Journal of Microbiology
17. Raw Milk Cheeses
    Emmanuelle Arias‐Roth, H Bachmann, Marie‐Therese Fröhlich‐Wyder, Remo S. Schmidt, Daniel Wechsler, Éric Beuvier, S Buchin, Céline Delbès · 2021 · Encyclopedia of Dairy Sciences
18. The Microbiology of Cheese and Dairy Products is a Critical Step in Ensuring Health, Quality and Typicity
    Silvano Ettore Focardi · 2022
19. Review of the main traditional cheese-making in the Mediterranean basin
    Férial Aziza Benyahia, Adel Bouali, Batoul Meghzili, Esma Foufou, Sami Saâdi, Lamia Elmechta, Ouarda Aissaoui Zitoun · 2025 · Journal of Ethnic Foods
20. Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
    Juan Pega, S. Rizzo, Carolina Daiana Pérez, Luciana Rossetti, G. Díaz, Sandra Mónica Ruzal, M. Nanni, Adriana Maria Descalzo · 2016 · International Journal of Food Microbiology
21. Differential Modulation of Listeria monocytogenes Fitness, In Vitro Virulence, and Transcription of Virulence-Associated Genes in Response to the Presence of Different Microorganisms
    Evangelia A. Zilelidou, Varvara Milina, Spiros Paramithiotis, Γεωργία Ζουμποπούλου, Sofia V. Poimenidou, Eleni Mavrogonatou, Dimitris Kletsas, Konstantinos Papadimitriou, Effie Tsakalidou, Panagiotis N. Skandamis · 2020 · Applied and Environmental Microbiology
22. Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation
    Tara L. Wilson, Myra Siddiqi, Yueqi Xi, Gisèle LaPointe · 2024 · Frontiers in Microbiology
23. Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses
    Timothy M. Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jérôme Mounier, Marc Vancanneyt et al. · 2014 · ASM Press eBooks
24. Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses
    Ryosuke Unno, Toshihiro Suzuki, Yumika Osaki, Minenosuke Matsutani, Morio Ishikawa · 2022 · Microbiology Spectrum
25. - Malaysian Fermented Fish Products
    Nurul Huda · 2012 · CRC Press eBooks
26. Food Spoilage by Cold-Adapted Yeasts
    Anna Maráz, Mónika Kovács · 2013 · Springer eBooks
27. The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms
    César Iván Ojeda-Linares, Alejandro Casas, Tania Ivanova González-Rivadeneira, Gary Paul Nabhan · 2024 · Journal of Ethnobiology and Ethnomedicine
28. Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging
    Wiesław Przybylski, Danuta Jaworska, Paweł Kresa, Grzegorz Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, Julia Pawłowska · 2024 · Applied Sciences
29. Formation and Characterization of Aroma Compounds in Camembert Cheese
    Bruna Fernanda Damasceno Ramirez, Gustavo Aparecido Martins, Juliano Lemos Bicas, Mário Roberto Maróstica · 2025 · Compounds
30. Spread and change in stress resistance of S higa toxin‐producing E scherichia coli O 157 on fungal colonies
    Kenichi Lee, Naoki Kobayashi, Maiko Watanabe, Yoshiko Sugita‐Konishi, Hirokazu Tsubone, Susumu Kumagai, Yukiko Hara‐Kudo · 2013 · Microbial Biotechnology
31. Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach
    Annick Raymond-Fleury, Marie-Hélène Lessard, Julien Chamberland, Yves Pouliot, Éric Dugat‐Bony, Sylvie L. Turgeon, Daniel St‐Gelais, Steve Labrie · 2022 · Microorganisms
32. Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)
    Rachid Tabet, Abdelbasset Mechai, Zidane Branes, Haroun Chenchouni · 2023 · Biocatalysis and Agricultural Biotechnology
33. Solid State Fermentation
    Jarka Glassey, Alan C. Ward · 2014 · Springer eBooks
34. Microbiological quality and safety of cheeses belonging to “Traditional Agri‐Food Products” (T.A.P.) produced in Southern Italy
    Angela Dambrosio, Federica Ioanna, Maria Maddalena Storelli, Domenico Castiglia, Francesco Giannico, Maria Antonietta Colonna, Michele De Rosa, Nicoletta Cristiana Quaglia · 2018 · Journal of Food Safety
35. Lactic Acid Bacteria (Lab)Bacteriocins: An Ecologicaland Sustainable Biopreservativeapproach to Improve The Safety and Shelf Life of Foods
    Ami R. Patel, Nihir Shah, Deepak Kumar Verma · 2017 · Apple Academic Press eBooks
36. Lactic Acid Bacteria-Based Food Fermentations
    Xiaoming Liu, Arjan Narbad · 2018 · Springer eBooks
37. Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy
    Harshkumar Patel, Violetta Aru, Klavs Martin Sørensen, Søren Balling Engelsen · 2024 · Food Chemistry
38. Microbial screening of animal skin bags used in traditional cheesemaking
    Asma Senoussi, Ouarda Aissaoui Zitoun, Haroun Chenchouni, Sana Senoussi, Zineddine Saoudi, Concetta Pediliggieri, Mohammed Nasreddine Zidoune, Stefania Carpino · 2023 · International Journal of Food Microbiology
39. Microbial Interactions in Smear-Ripened Cheeses
    Jérôme Mounier · 2014 · Springer eBooks
40. Methods to assess lactic acid bacteria diversity and compatibility in food
    Marco Geria, Andrea Caridi · 2014 · Acta Alimentaria
41. Rola paciorkowców mlekowych i pałeczek propionowych w procesie dojrzewania sera typu szwajcarsko-holenderskiego
    Marta Mikš‐Krajnik · 2012 · Zywnosc-nauka Technologia Jakosc
42. Protective culture: Is it a solution to improve the quality of culture‐free white cheese?
    Ufuk Eren Vapur, Aycan Çınar, Seda Altuntaş · 2022 · Journal of Food Processing and Preservation
43. Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses
    Amal Shaukat, Muhammad Nadeem, Muhammad Modassar Ali Nawaz Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan · 2022 · International Journal of Food Properties
44. The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses
    Alessandra Gonçalves de Melo, Marie-Laurence Lemay, Sylvain Moineau · 2023 · International Journal of Food Microbiology
45. Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica
    Reine Malek, Pascal Bonnarme, Françoise Irlinger, Pascale Frey‐Klett, Djamila Onésime, Julie Aubert, Valentin Loux, Jean-Marie Beckerich · 2017 · International Journal of Food Microbiology
46. Bacterias ácido lácticas nativas como cultivo iniciador para la elaboración de queso crema mexicano
    Rodrigo Cobo-Monterroza, Raymundo Rosas‐Quijano, Didiana Gálvez-López, Lourdes Adriano-Anaya, Alfredo Vázquez-Ovando · 2019 · Agronomía Mesoamericana
47. Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
    Antonio A. Câmara, Larissa Pereira Margalho, Émilie Läng, Ramon Peres Brexó, Anderson S. Sant’Ana · 2024 · Food Research International
48. Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process
    Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, Alicia Bertry, Éric Coissac, Frédéric Boyer, Aurélie Bonin, Nelly Colomb-Boeckler, Bruno Mathieu, Manon Recour et al. · 2024 · International Journal of Food Microbiology
49. Effect of alginate beads on olfactory sensory perception of paraffin coated cheese
    Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Syed Muhammad Usman Shah, Haroon Ahmed, Muriel Jacquot, Catherine Cailliez‐Grimal · 2018 · Czech Journal of Food Sciences
50. Microbiological safety of street vended ayib in Jimma town, southwest Ethiopia
    Tadesse Solomon, Tsige Ketema · 2011 · Ethiopian Journal of Education and Sciences
51. Yeasts as adjunct starter cultures in cheese making
    Ngwekazi Nwabisa Mehlomakulu · 2011
52. Control of Listeria contamination on the surface of semi-hard cheeses by natural ecosystems and protective cultures
    Emmanuelle Roth · 2009 · Repository for Publications and Research Data (ETH Zurich)
53. Functional Foods and Their Health Benefits
    Rwivoo Baruah, Krishan Kumar, Arun Goya · 2019
54. Metagenomic Profiling and Genome‐Centric Analysis Reveal Iron Acquisition Systems in Cheese‐Associated Bacteria and Fungi
    Sibylle Tabuteau, Vincent Hervé, Françoise Irlinger, Christophe Monnet · 2025 · Environmental Microbiology
55. Proteolysis as a function of distance from surface to centre in a smear-ripened Irish farmhouse cheese
    Anuya Mane, Paul L.H. McSweeney · 2019 · Cork Open Research Archive (University College Cork, Ireland)
56. Qualidade microbiológica do queijo tipo minas “frescal” comercializado na cidade de Fernandópolis-SP / Microbiology quality of Minas "frescal" cheese commercialized in the city of Fernandopolis-SP
    Ana Carolina Bom CAMARGO, Ian Pagnozzi Jacinto, Jeferson Leandro de Paiva, Joyce Mara de Paula, Larissa Rossini Fação, Laryssa Gabrielle Katon Alves, Maria Cristina Dias Mattos · 2020 · Brazilian Journal of Health Review
57. Influence of some Abiotic Anti-Fungi and Saccharomyces cerevisiae on Aflatoxin B1 and Isolated Fungi from some Cheese Types
    Ibrahim A.A. Abou Ayana, A.A. Gamal El D, Khaled Ayyad, M.A. El-Metwall · 2014 · International Journal of Dairy Science
58. Evaluation of the innocuousness and microbiological characterization of minas artisanal cheese produced in Santa Vitória, Brasil
    Mariana Tôrres de Castro, Eduardo José Borges, Kelsiane Alves Marques de Oliveira, Mariana Oliveira Silva, Lismaíra Gonçalves Caixeta Garcia, Priscila Alonso dos Santos · 2020 · Research Society and Development
59. Smear-Ripened Cheeses
    Jérôme Mounier, Monika Coton · 2021 · Encyclopedia of Dairy Sciences
60. Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota
    Kristýna Kořená, Anna Klimešová, Martina Florianová, Miroslava Krzyžanková, Daniela Karasová, Vladimír Babák, Helena Juřicová · 2025 · Applied Sciences
61. Fungi and mycotoxins in Brazilian artisanal cheese
    Fernanda Zantedeschi Rodrigues, Caio V.P. Marcelão, Josué José da Silva, Marta Hiromi Taniwaki · 2025 · Brazilian journal of food technology/Brazilian Journal of Food Technology
62. THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR
    Ana Karina Albuja Landi, Janneth Gallegos, Paola Vargas Cali, Paola Argüello Hernández · 2020 · Anales de la Real Academia Nacional de Farmacia
63. Modeling the effects of ripening at refrigeration and ambient temperatures on physic-chemical and microbiological parameters of artisanal Minas cheese
    Giovanna de Faria, Franciny Campos Schmidt, Daniel Angelo Longhi · 2024 · International Dairy Journal
64. Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity
    Claudia Teso-Pérez, Areli López-Gazcón, Juan Manuel Peralta‐Sánchez, Manuel Martínez‐Bueno, Eva Valdivia, María Esther Fárez‐Vidal, Antonio Manuel Martín-Platero · 2024 · Microbial Ecology
65. A functional approach to cheese production: Boosting gamma-aminobutyric acid content with Kluyveromyces marxianus
    Giorgia Perpetuini, Alessio Pio Rossetti, Arianna Rapagnetta, Rosanna Tofalo · 2025 · LWT
66. Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential
    Priscilla Vieira de Souza, Cristina Bergman Zaffari Grecellé, Fabiano Barreto, Maurício Ramírez-Castrillón, Patrícia Valente, Marisa da Costa · 2021 · Brazilian journal of food technology/Brazilian Journal of Food Technology
67. AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DE RICOTAS FRESCAS COMERCIALIZADAS NO MUNICÍPIO DE NITERÓI, RIO DE JANEIRO, BRASIL
    Kênia de Fátima Carrijo, Fernanda Lima Cunha, Monique da Silva Neves, Priscila Nogueira de Souza Ferreira, Emília do Socorro Conceição de Lima Nunes, Róbson Maia Franco, Raquel Milhomem, Francesca Silva Dias Nobre · 2011
68. Yield and quality of cheese from milk of cows of different genotypes by halloumi technology
    Николай Федорович Щегольков, Vyacheslav Leonidovich Zakharov, Tatyana V. Zubkova, I. M. Volokhov · 2022 · IOP Conference Series Earth and Environmental Science
69. Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products
    Tomislav Pogačić, Dafni Maria Kagkli, Sanja Sikora, Samir Kalit, Jasmina Havranek, Dubravka Samaržija · 2011 · University of Zagreb University Computing Centre (SRCE)
70. Effect of non-starter lactic acid bacteria, Marinilactibacillus psychrotolerans, on metabolites and bacterial microbiota of smear-ripened cheese during storage
    Ryosuke Unno, Sakura Kamekura, Toshihiro Suzuki, Morio Ishikawa · 2025 · International Dairy Journal
71. Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
    Josué Jara, Claudio Alba, Javier Calzada, Lucía Largo, Marta Kellermann, Sara Rosado, Marta Ávila, Sonia Garde, Juan Miguel Rodríguez · 2026 · Foods
72. DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN
    Nabaraj Banjara · 2014 · Lincoln (University of Nebraska)
73. Microbiological quality of smear-ripened cheeses stored in different temperature regimes
    Olga Cwiková · 2015 · Potravinarstvo Slovak Journal of Food Sciences
74. Cheese as Probiotic Carrier
    Flávia Carolina Alonso Buriti, Cínthia de Souza, Susana Marta Isay Saad · 2012 · CRC Press eBooks
75. Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive
    Samuele Voyron, Francesca Bietto, Mauro Fontana, Elisa Martello, Natascia Bruni, Enrica Pessione · 2024 · Applied Microbiology
76. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies
    Danilo José Machado de Abreu, Fernanda Pereira, Mário Sérgio Lorenço, Silvia Juliana Martinez, Nádia Nara Batista, Elisângela Elena Nunes Carvalho, Rosane Freitas Schwan, Roberta Hilsdorf Píccoli · 2024 · Food Research International
77. Structure–Function Relationships of Microbial Communities
    Nathalie Desmasures, Muhammad Imran, Marina Cretenet · 2014 · Springer eBooks
78. Cutting wedge: bacterial community diversity and structure associated with the cheese rind and curd of seven natural rind cheeses
    Lei Wei, Rebecca J. Rubenstein, Kathleen M. Hanlon, Heidi M. Wade, Celeste N. Peterson, Vanja Klepac‐Ceraj · 2017 · Fine Focus
79. Ciudadanía, universalismo y alteridad
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80. C50 Carotenoids: Occurrence, Biosynthesis, Glycosylation, and Metabolic Engineering for their Overproduction
    Nadja Alina Henke, Petra G. Peters-Wendisch, Volker F. Wendisch, Sabine A. E. Heider · 2017 · Wiley eBooks
81. Study of Plant Microbial Interaction in Formation of Cheese Production: A Vegan's Delight
    Sundaresan Bhavaniramya, Ramar Vanajothi, Selvaraju Vishnupriya, Dharmar Baskaran · 2019 · Wiley eBooks
82. Yeast diversity in artisanal cheeses: biotechnological applications
    BEATRIZ PADILLA LÓPEZ · 2014 · RiuNet (Universitat Politècnica de València)
83. The language of cheese-ripening cultures The authors
    Klaus Gori · 2010
84. Systems Biology of Smear Cheese Consortia
    Alan C. Ward · 2014 · Springer eBooks
85. Desarrollo de matrices poliméricas activas para la preservación y extensión de la vida útil de quesos y derivados
    Lucía del Sol González Forte · 2017
86. Quantitative assessment of Lactococcus lactis subsp. cremoris present in artisanal raw cow’s milk cheese
    Milena Alicja Stachelska · 2018 · Acta Veterinaria Brno
87. Fungal Community and Physicochemical Profiles of Ripened Cheeses
    M. Ângela Aragão, Suzana Reis Evangelista, Fabiana Reinis Franca Passamani, João Pedro Guimarães, Luiz Ronaldo de Abreu, Luís Roberto Batista · 2021 · Research Square
88. CALIDAD MICROBIOLÓGICA DE LA SALMUERA UTILIZADA EN EL PROCESO DE ELABORACIÓN DE QUESOS FRESCOS ARTESANALES EN UNA QUESERA DE QUIMIAG-CHIMBORAZO
    Paola Argüello Hernández, Ana Karina Albuja Landi, Ana Rafaela Pacurucu, Carlos Pilamunga · 2020 · Perfiles
89. Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) produced in North Kordofan State, Sudan
    Asmahan Azhari Ali · 2021 · Pakistan Journal of Nutrition
90. Mitigation of microbiological hazards associated with Kareish cheese using selenium nanoparticles
    2023 · Egyptian Journal of Animal Health
91. Application of atmospheric cold plasma, ultraviolet radiation, or natural antimicrobials for control of foodborne pathogenic and spoilage microorganisms
    Emalie Thomas-Popo · 2021
92. Eukaryotic Organisms in Artisanal Cheeses
    José Guilherme Prado Martin, Dalila Luzia de Oliveira Soares, Walmar Oliveira Leite, Michelle de Medeiros Carvalho, Juliano De Dea Lindner · 2024 · Springer eBooks
93. Relationships between the presence of nonstarter bacteria and flavor characteristics in soft-type ripened cheeses
    Ryosuke Unno, Toshihiro Suzuki, Minenosuke Matsutani, Morio Ishikawa · 2024 · Japanese Journal of Lactic Acid Bacteria
94. Smear-Ripened Cheeses
    Jérôme Mounier, Monika Coton, Pascal Bonnarme, Éric Dugat‐Bony, Sophie Landaud, Françoise Irlinger · 2025 · Elsevier eBooks
95. Encapsulation de carbobacterium maltaromaticum LMA28, productrice de composés aromatiques, dans la paraffine d'enrobage du Poro, un fromage artisanal mexicain
    Citlalli Celeste González Ariceaga · 2014 · theses.fr (ABES)
96. Production de métabolites secondaires chez Penicillium roqueforti : incidence des facteurs abiotiques et évaluation de l'innocuité
    Kévin Fontaine · 2015
97. Production d'ingrédients laitiers fonctionnalisés par des microorganismes producteurs de composés antifongiques
    Lucille Garnier · 2017
98. Formuler des consortia microbiens pour piloter les propriétés sensorielles de gels à base de protéines de pois : Mieux comprendre l’effet de la matrice et des communautés microbiennes sur les propriétés sensorielles
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99. Analyses génomiques comparatives de souches de Brevibacterium et étude de leurs interactions biotiques avec Hafnia alvei dans un fromage modèle
    Nguyen-Phuong Pham · 2018 · theses.fr (ABES)
100. Amélioration de la qualité et de la sécurité des produits de la mer par la technologie des barrières incluant la biopréservation - Impact sur les écosystèmes microbiens
     Norman Wiernasz · 2019 · theses.fr (ABES)