raclette
Selected indexed studies
- Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion. (Food Chem, 2021) [PMID:33010641]
- Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019. (Sci Rep, 2021) [PMID:34824349]
- Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis. (Front Microbiol, 2022) [PMID:35308356]
_Worker-drafted node — pending editorial review._
Connections
raclette helps
Sources
- Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria. (2007) pubmed
- Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion. (2021) pubmed
- Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019. (2021) pubmed
- Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis. (2022) pubmed
- Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth. (2021) pubmed
- The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development. (2005) pubmed
- Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species. (2022) pubmed
- Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis. (2010) pubmed
- Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages. (2011) pubmed
- Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. (2014) pubmed