Overview of a surface-ripened cheese community functioning by meta-omics analyses (Q28546089)

15

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Valentin Loux

object named as

Valentin Loux

5

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author name string

Cécile Straub

2

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Aurélie Teissandier

3

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Djamila Onésime

4

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Christophe Monnet

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Françoise Irlinger

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Sophie Landaud

8

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Marie-Noëlle Leclercq-Perlat

9

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Pascal Bento

10

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Sébastien Fraud

11

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Jean-François Gibrat

12

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Julie Aubert

13

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Frédéric Fer

14

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Nicolas Pons

16

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Sean Kennedy

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Jean-Marie Beckerich

18

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Dominique Swennen

19

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Pascal Bonnarme

Creative Commons Attribution 4.0 International

20

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language of work or name

English

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publication date

13 April 2015

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21 June 2019

20 June 2019

20 August 2019

16 September 2019

26 July 2022

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21 June 2019

20 June 2019

20 August 2019

16 September 2019

26 July 2022

10

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issue

4

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page(s)

e0124360

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copyright license

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21 June 2019

20 June 2019

20 August 2019

16 September 2019

describes a project that uses

26 July 2022

copyright status

copyrighted

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DESeq2

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DESeq

1 reference

CZ Software Mentions: A large dataset of software mentions in the biomedical literature

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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.

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Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.

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Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

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Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR

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12 December 2020

Modified colorimetric ninhydrin methods for peptidase assay

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12 December 2020

Characterization of siderophore-mediated iron transport in Geotrichum candidum, a non-siderophore producer

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Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation

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Microbial interactions in cheese: implications for cheese quality and safety

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Starter bacteria are the prime agents of lipolysis in cheddar cheese

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12 December 2020

10.1371/JOURNAL.PONE.0124360

Identifiers

DOI

1 reference

ADS bibcode

2015PLoSO..1024360D

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1 reference

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PubMed publication ID

25867897

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