Overview of a surface-ripened cheese community functioning by meta-omics analyses

PLoS ONE

Volumn 10, Issue 4, 2015, Pages

  Dugat Bony, Eric ^a   Straub, Cécile ^a   Teissandier, Aurélie ^b   Onésime, Djamila ^c   Loux, Valentin ^d   Monnet, Christophe ^a   Irlinger, Françoise ^a   Landaud, Sophie ^a   Leclercq Perlat, Marie Noëlle ^a   Bento, Pascal ^d   Fraud, Sébastien ^e   Gibrat, Jean François ^d   Aubert, Julie ^b   Fer, Frédéric ^a,b   Guédon, Eric ^c   Pons, Nicolas ^f   Kennedy, Sean ^f   Beckerich, Jean Marie ^a   Swennen, Dominique ^a   Bonnarme, Pascal ^a  

^a Université Paris Saclay   (France)

^b AgroParisTech   (France)

^c UMR1319 MICALIS   (France)

^d INRA Institut National de la Recherche Agronomique   (France)

^e Actalia   (France)

^f University of Paris Saclay   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; DNA; LACTIC ACID; LACTOSE; RNA; TRANSCRIPTOME;

ARTHROBACTER ARILAITENSIS; ARTICLE; BACTERIUM; BREVIBACTERIUM AURANTIACUM; CHEESE RIPENING; CORYNEBACTERIUM CASEI; DEBARYOMYCES HANSENII; DNA SEQUENCE; FERMENTATION TECHNIQUE; GEOTRICHUM CANDIDUM; HAFNIA ALVEI; KLUYVEROMYCES LACTIS; LACTOCOCCUS LACTIS; LIPOLYSIS; MARKER GENE; METAGENOMICS; MICROBIAL COMMUNITY; NONHUMAN; PROTEIN DEGRADATION; REFERENCE DATABASE; RNA SEQUENCE; STAPHYLOCOCCUS EQUORUM; TRANSCRIPTOMICS; CHEESE; MICROFLORA;

EUKARYOTA; PROKARYOTA;

CHEESE; METAGENOMICS; MICROBIOTA; TRANSCRIPTOME;

EID: 84928911036     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0124360     Document Type: Article

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