(Q43023495)

12 November 2017

title

Ectoine as a natural component of food: detection in red smear cheeses (English)

1 reference

12 November 2017

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Julia Klein

1

1 reference

12 November 2017

Thomas Schwarz

series ordinal

2

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12 November 2017

Georg Lentzen

series ordinal

3

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12 November 2017

publication date

26 October 2007

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Journal of Dairy Research

12 November 2017

published in

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12 November 2017

volume

74

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12 November 2017

issue

4

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12 November 2017

page(s)

446-451

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Sources of the adventitious microflora of a smear-ripened cheese

12 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Quantitative detection of Corynebacterium casei in cheese by real-time PCR

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Ectoin: an effective natural substance to prevent UVA-induced premature photoaging

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Potential of halotolerant and halophilic microorganisms for biotechnology

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Temporal stability and biodiversity of two complex antilisterial cheese-ripening microbial consortia

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Extremolytes: Natural compounds from extremophiles for versatile applications

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Carnitine acts as a compatible solute in Brevibacterium linens

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

1,4,5,6-Tetrahydro-2-methyl-4-pyrimidinecarboxylic acid. A novel cyclic amino acid from halophilic phototrophic bacteria of the genus Ectothiorhodospira

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Organic compatible solutes of halotolerant and halophilic microorganisms

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Surface microflora of four smear-ripened cheeses

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?

21 January 2018

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

inferred from DOI database lookup

7 January 2021

based on heuristic

Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review

1 reference

https://api.crossref.org/works/10.1017%2FS0022029907002774

inferred from DOI database lookup

7 January 2021

based on heuristic

Identifiers

DOI

10.1017/S0022029907002774

0 references

1 reference