Sources of the adventitious microflora of a smear-ripened cheese

Journal of Applied Microbiology

Volumn 101, Issue 3, 2006, Pages 668-681

  Mounier, J ^a   Goerges, S ^b   Gelsomino, R ^c   Vancanneyt, M ^c   Vandemeulebroecke, K ^c   Hoste, B ^c   Brennan, N M ^a   Scherer, S ^b   Swings, J ^c,d   Fitzgerald, G F ^e   Cogan, T M ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c GHENT UNIVERSITY   (Belgium)

^d GHENT UNIVERSITY   (Belgium)

^e UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Brine; Corynebacterium; Debaryomyces hansenii; Microflora; Smear cheese; Staphylococcus

Indexed keywords

BACTERIA; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GENE ENCODING; PERSONNEL; POLYMERASE CHAIN REACTION;

16S RDNA SEQUENCING; CHEESE MAKING; CORYNEBACTERIUM; DEBARYOMYCES HANSENII; DNA RESTRICTION FRAGMENTS; MICROFLORAE; MITOCHONDRIAL DNA; PULSED FIELD GEL ELECTROPHORESIS; SMEAR CHEESE; STAPHYLOCOCCUS;

YEAST;

BACTERIAL DNA; DNA 16S; MITOCHONDRIAL DNA;

ANALYTICAL METHOD; ANIMAL PRODUCT; BACTERIUM; BRINE; DNA; INFRARED SPECTROSCOPY; POLYMORPHISM; YEAST;

ARM; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CHEESE RIPENING; CHEESEMAKING; CLONE; CORYNEBACTERIUM; CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; DAIRY INDUSTRY; DEBARYOMYCES HANSENII; DNA SEQUENCE; ENVIRONMENTAL FACTOR; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; HAND; INFRARED SPECTROSCOPY; MACRORESTRICTION ANALYSIS; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PERSONNEL; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RESTRICTION MAPPING; SKIN FLORA; SMEAR RIPENED CHEESE; STAPHYLOCOCCUS SAPROPHYTICUS; YEAST;

CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; DEBARYOMYCES HANSENII; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 33747090845     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02922.x     Document Type: Article

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