Traditional cheeses: Rich and diverse microbiota with associated benefits

International Journal of Food Microbiology

Volumn 177, Issue , 2014, Pages 136-154

  Montel, Marie Christine ^a   Buchin, Solange ^b   Mallet, Adrien ^c,d   Delbes Paus, Céline ^a   Vuitton, Dominique A ^d,e   Desmasures, Nathalie ^c,d   Berthier, Françoise ^b  

^a Institut National de la Recherche Agronomique   (France)

^b Natl Inst of Agricultural Research   (France)

^c NORMANDIE UNIVERSITÉ   (France)

^d UNIVERSITÉ DE CAEN   (France)

^e UNIVERSITÉ DE FRANCHE COMTÉ   (France)

Author keywords

Diversity; Health benefits; Microbiota; Raw milk; Sensory benefits; Traditional cheeses

Indexed keywords

UNSATURATED FATTY ACID;

CHEESE; CHEESE RIPENING; FOOD INTAKE; FUNGUS ISOLATION; GRAM NEGATIVE BACTERIUM; HEAT TREATMENT; HUMAN; INOCULATION; INTESTINE FLORA; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MICROBIAL COMMUNITY; MICROBIAL CONSORTIUM; MICROBIAL DIVERSITY; MICROFLORA; MILK; NONHUMAN; PATHOGENESIS; RAW FOOD; REVIEW; SURFACE PROPERTY; YEAST;

DIVERSITY; HEALTH BENEFITS; MICROBIOTA; RAW MILK; SENSORY BENEFITS; TRADITIONAL CHEESES;

ANIMALS; BIODIVERSITY; CHEESE; ENVIRONMENTAL MICROBIOLOGY; FOOD MICROBIOLOGY; MICROBIOTA; MILK; SENSATION;

EID: 84896385318     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.019     Document Type: Review

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