Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
- 28 February 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 34 (2) , 115-129
- https://doi.org/10.1016/s0168-1605(96)01171-3
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Accelerated ripening of Cheddar cheese with the aminopeptidase ofBrevibacterium linensand a commercial neutral proteinaseJournal of Dairy Research, 1990
- Phylogenetic Evidence for the Transfer of Caseobacter polymorphus (Crombach) to the Genus CorynebacteriumInternational Journal of Systematic and Evolutionary Microbiology, 1989
- Identification of cheese-smear coryneform bacteriaJournal of Dairy Research, 1986
- Les levures et les moisissures dans le fromage bleu de CabralesLe Lait, 1981
- Contribution à l'étude de la flore levure du fromage de Camembert (II)Le Lait, 1980
- Contribution à l'étude des aptitudes biochimiques de levures isolées du fromage de Camembert. I. Essais preliminairesLe Lait, 1979
- Caseobacter polymorphus gen. nov., sp. nov., a Coryneform Bacterium from CheeseInternational Journal of Systematic and Evolutionary Microbiology, 1978
- La flore microbienne du fromage de Cantal fabriqué à partir de lait cru. III. - Rôle des levures dans la maturation de la "tome"Le Lait, 1974
- La flore microbienne du fromage de Roquefort. VI. - Les levuresLe Lait, 1970
- The Relationship betweenBrevibacterium linensand Bacteria of the GenusArthrobacterJournal of Applied Bacteriology, 1966