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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC. Delbès-Paus C, et al. Among authors: desmasures n. Food Microbiol. 2012 May;30(1):74-82. doi: 10.1016/j.fm.2011.12.008. Epub 2011 Dec 14. Food Microbiol. 2012. PMID: 22265286
Surface microbial consortia from Livarot, a French smear-ripened cheese.
Larpin-Laborde S, Imran M, Bonaïti C, Bora N, Gelsomino R, Goerges S, Irlinger F, Goodfellow M, Ward AC, Vancanneyt M, Swings J, Scherer S, Guéguen M, Desmasures N. Larpin-Laborde S, et al. Among authors: desmasures n. Can J Microbiol. 2011 Aug;57(8):651-60. doi: 10.1139/w11-050. Epub 2011 Aug 4. Can J Microbiol. 2011. PMID: 21815832
Traditional cheeses: rich and diverse microbiota with associated benefits.
Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Montel MC, et al. Among authors: desmasures n. Int J Food Microbiol. 2014 May 2;177:136-54. doi: 10.1016/j.ijfoodmicro.2014.02.019. Epub 2014 Mar 3. Int J Food Microbiol. 2014. PMID: 24642348 Review.
Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.
Cogan TM, Goerges S, Gelsomino R, Larpin S, Hohenegger M, Bora N, Jamet E, Rea MC, Mounier J, Vancanneyt M, Guéguen M, Desmasures N, Swings J, Goodfellow M, Ward AC, Sebastiani H, Irlinger F, Chamba JF, Beduhn R, Scherer S. Cogan TM, et al. Among authors: desmasures n. Microbiol Spectr. 2014 Feb;2(1):CM-0010-2012. doi: 10.1128/microbiolspec.CM-0010-2012. Microbiol Spectr. 2014. PMID: 26082119 Free article.
35 results