The composition of camembert cheese-ripening cultures modulates both mycelial growth and appearance

Applied and Environmental Microbiology

Volumn 78, Issue 6, 2012, Pages 1813-1819

  Lessard, Marie Hélène ^a,b   Bélanger, Gaétan ^c   St Gelais, Daniel ^a,c   Labrie, Steve ^a,b  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR MEDIA; DEBARYOMYCES HANSENII; FUNGAL COMMUNITY; GEOTRICHUM CANDIDUM; GROWTH DYNAMICS; KLUYVEROMYCES LACTIS; MICROBIOTAS; MULTICELLULAR STRUCTURE; MYCELIAL GROWTH; PETRI DISH; PURE CULTURE; REAL-TIME QUANTITATIVE PCR; RIPENING PERIODS; SINGLE CELLS; TAQMAN PROBES; YEAST COLONY;

ALGAE; CHEESES; ECOSYSTEMS; MOLDS; POLYMERASE CHAIN REACTION; POLYSACCHARIDES; YEAST;

CELL CULTURE;

BIOMASS; CELL ORGANELLE; CHEMICAL COMPOSITION; DEVELOPMENTAL BIOLOGY; GROWTH; MONITORING; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; YEAST;

ARTICLE; BACTERIAL COUNT; BIOMASS; BIOTA; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; CULTURE MEDIUM; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; MYCELIUM; REAL TIME POLYMERASE CHAIN REACTION;

BIOMASS; BIOTA; CHEESE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FUNGI; MYCELIUM; REAL-TIME POLYMERASE CHAIN REACTION;

DEBARYOMYCES HANSENII; FUNGI; GALACTOMYCES GEOTRICHUM; KLUYVEROMYCES LACTIS; PENICILLIUM CAMEMBERTI;

EID: 84857837751     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.06645-11     Document Type: Article

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