Survival of surface ripening cultures during storage and monitoring their development on cheese

Letters in Applied Microbiology

Volumn 42, Issue 4, 2006, Pages 425-431

  Mounier, J ^a   Fitzgerald, G F ^b   Cogan, T M ^a,c  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Brevibacterium; Corynebacterium; Debaryomyces hansenii; Microbacterium; Smear cheese; Staphylococcus

Indexed keywords

ELECTROPHORESIS; FOOD STORAGE; NUCLEIC ACIDS; RECOVERY; SODIUM CHLORIDE;

BACTERIAL SURFACES; BREVIBACTERIUM; CHEESE RIPENING; CORYNEBACTERIUM; DEBARYOMYCES HANSENII; MICROBACTERIUM; PULSED FIELD GEL ELECTROPHORESIS; SMEAR CHEESE; STAPHYLOCOCCUS; SURVIVAL OF BACTERIA;

BACTERIA;

SODIUM CHLORIDE;

BACTERIA; BACTERIOLOGY; CELL CULTURE; CONDITION MONITORING; FOOD PRODUCTS; SODIUM CHLORIDE; YEAST;

BACTERIUM;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM; BACTERIUM CULTURE; BACTERIUM ISOLATION; BREVIBACTERIUM; BREVIBACTERIUM AURANTIACUM; CHEESE; CHEESE RIPENING; CORYNEBACTERIUM; CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; COST BENEFIT ANALYSIS; DEBARYOMYCES HANSENII; MICROBACTERIUM GUBBEENENSE; MITOCHONDRION; MONITORING; NONHUMAN; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; STAPHYLOCOCCUS SAPROPHYTICUS; STORAGE; TEMPERATURE; YEAST;

BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM AURANTIACUM; CORYNEBACTERIUM; CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; DEBARYOMYCES HANSENII; MICROBACTERIUM; MICROBACTERIUM GUBBEENENSE; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 33645054852     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01836.x     Document Type: Article

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