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

scientific article published in January 1996

The occurrence and growth of yeasts in Camembert and blue-veined cheeses. is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1016/0168-1605(95)00018-6
P698PubMed publication ID8652347

P2093author name stringFleet GH
Roostita R
P433issue3
P304page(s)393-404
P577publication date1996-01-01
P1433published inInternational Journal of Food MicrobiologyQ15762218
P1476titleThe occurrence and growth of yeasts in Camembert and blue-veined cheeses.
P478volume28

Reverse relations

cites work (P2860)
Q36458746Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk
Q36855638Biodiversity of yeasts from Illinois maize
Q33958812Candida catenulata fungemia in a cancer patient
Q73028477Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese
Q42047535Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
Q43758578Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk.
Q110451152Diversity in the yeast Cryptococcus albidus and related species as revealed by ribosomal DNA sequence analysis
Q50511145Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.
Q33703672Epidemiology of Candida kefyr in patients with hematologic malignancies
Q50484888Factors affecting killer activity of some yeast species occurring in Rokpol cheese.
Q98159392Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium-deficient Rats
Q34093979Identification and biochemical characteristics of yeast microflora of Rokpol cheese
Q41833155In vitro activity of seven systemically active antifungal agents against a large global collection of rare Candida species as determined by CLSI broth microdilution methods.
Q35579206Infections due to non-neoformans cryptococcal species
Q34393885Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
Q90591373Metabolic engineering in the host Yarrowia lipolytica
Q28544660Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods
Q61827208Microbiological changes in a soft raw goat's milk cheese during ripening
Q33710558Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China
Q74598513Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese
Q74598488Saccharomyces cerevisiae as a starter culture in Mycella
Q97072639Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283
Q33253844Sources of the adventitious microflora of a smear-ripened cheese
Q84582870Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates
Q48737445Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese
Q50503341The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses.
Q57007175Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions
Q34620008Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential
Q44408291Yeasts associated with Manteca.
Q43758574Yeasts associated with Sardinian ewe's dairy products

Search more.