(Q51661937)

English

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.

scientific article published on 24 April 2009

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese. (English)

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

Proteus vulgaris

object named as

Proteus vulgaris

1 reference

based on heuristic

inferred from title

Henry-Eric Spinnler

4

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

author name string

P Deetae

1

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

J Mounier

2

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

P Bonnarme

3

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

F Irlinger

5

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

S Helinck

6

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

publication date

24 April 2009

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

Journal of Applied Microbiology

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

107

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

4

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

1404-1413

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

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

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

The color of Brevibacterium linens depends on the yeast used for cheese deacidification

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

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

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Surface microflora of four smear-ripened cheeses

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Microbial interactions within a cheese microbial community.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Numerical taxonomy of microorganisms isolated from goat cheese made in Chile.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

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

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2009.04315.X

21 January 2018

Identifiers

10.1111/J.1365-2672.2009.04315.X

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

release_3wffxedvrrf6rlpja3e22q6zx4

1 reference

https://api.fatcat.wiki/v0/release/3wffxedvrrf6rlpja3e22q6zx4

24 November 2022

based on heuristic

mapped directly with Wikidata item

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

9 April 2018

http://europepmc.org/abstract/MED/19426267

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