(Q48737445)

15 February 2018

title

Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese (English)

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15 February 2018

author name string

Hansen TK

series ordinal

1

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15 February 2018

Jakobsen M

series ordinal

2

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15 February 2018

publication date

1 September 2001

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15 February 2018

International Journal of Food Microbiology

published in

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15 February 2018

volume

69

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15 February 2018

issue

1-2

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15 February 2018

page(s)

59-68

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15 February 2018

Role of dominant microflora of Picante cheese on proteolysis and lipolysis

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Microbiology and biochemistry of gorgonzola cheese during ripening

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotyping

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Deep agar-diffusion test for preliminary screening of lipolytic activity of fungi

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Proteolytic enzymes of Saccharomyces carlsbergensis

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Yeast extracellular proteases

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

The occurrence and growth of yeasts in Camembert and blue-veined cheeses.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

Yeasts associated with Cheddar and Gouda making

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900573-6

7 January 2021

10.1016/S0168-1605(01)00573-6

Identifiers

DOI

1 reference

15 February 2018

1 reference

15 February 2018