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

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

Item
http://www.wikidata.org/entity/Q33281974
Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.Surface microbial consortia from Livarot, a French smear-ripened cheese.Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generationIsolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum.Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products.Cheese rind microbial communities: diversity, composition and origin.Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese.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.Microbial interactions within a cheese microbial community.Growth characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. isolated from surface-ripened cheese.Application of different molecular techniques for characterization of catalase-positive cocci isolated from sucuk.Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat.Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.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.Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR.
P2860

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

Item
http://www.wikidata.org/entity/Q33281974
description
2007 nî lūn-bûn
@nan
2007 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@ast
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@en
type
label
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@ast
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@en
prefLabel
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@ast
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.
@en
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P698
P921
P356
P1433
P1476
Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese
@en
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P698
P921