reblochon
Selected indexed studies
- Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR. (Int J Food Microbiol, 2015) [PMID:25461609]
- Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses. (Microbiol Spectr, 2014) [PMID:26082119]
- Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis. (Front Microbiol, 2016) [PMID:27148224]
_Worker-drafted node — pending editorial review._
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- Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR. (2015) pubmed
- Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses. (2014) pubmed
- Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis. (2016) pubmed
- Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking. (2014) pubmed
- Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese. (2008) pubmed
- Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie. (2007) pubmed
- The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species. (2010) pubmed
- Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France. (2001) pubmed
- Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds. (2019) pubmed
- Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. (2019) pubmed