Sources of the adventitious microflora of a smear-ripened cheese
نویسندگان
چکیده
منابع مشابه
Surface microflora of four smear-ripened cheeses.
The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier tra...
متن کاملModeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, prim...
متن کاملGenome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese.
Staphylococcus equorum subsp. equorum is a member of the coagulase-negative staphylococcus group and is frequently isolated from fermented food products and from food-processing environments. It contributes to the formation of aroma compounds during the ripening of fermented foods, especially cheeses and sausages. Here, we report the draft genome sequence of Staphylococcus equorum subsp. equoru...
متن کاملGenome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese.
Corynebacterium casei is one of the most prevalent species present on the surfaces of smear-ripened cheeses, where it contributes to the production of the desired organoleptic properties. Here, we report the draft genome sequence of Corynebacterium casei UCMA 3821 to provide insights into its physiology.
متن کاملDraft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese
Here, we report the draft genome sequence of Corynebacterium variabile Mu292, which was originally isolated from the surface of Munster, a French smear-ripened cheese. This genome investigation will improve our knowledge on the molecular determinants potentially involved in the adaptation of this strain during the Munster-type cheese manufacturing process.
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 2006
ISSN: 1364-5072,1365-2672
DOI: 10.1111/j.1365-2672.2006.02922.x