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Traditional cheeses: rich and diverse microbiota with associated benefits.
Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Montel MC, et al. Among authors: desmasures n. Int J Food Microbiol. 2014 May 2;177:136-54. doi: 10.1016/j.ijfoodmicro.2014.02.019. Epub 2014 Mar 3. Int J Food Microbiol. 2014. PMID: 24642348 Review.
Surface microbial consortia from Livarot, a French smear-ripened cheese.
Larpin-Laborde S, Imran M, Bonaïti C, Bora N, Gelsomino R, Goerges S, Irlinger F, Goodfellow M, Ward AC, Vancanneyt M, Swings J, Scherer S, Guéguen M, Desmasures N. Larpin-Laborde S, et al. Among authors: desmasures n. Can J Microbiol. 2011 Aug;57(8):651-60. doi: 10.1139/w11-050. Epub 2011 Aug 4. Can J Microbiol. 2011. PMID: 21815832
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC. Delbès-Paus C, et al. Among authors: desmasures n. Food Microbiol. 2012 May;30(1):74-82. doi: 10.1016/j.fm.2011.12.008. Epub 2011 Dec 14. Food Microbiol. 2012. PMID: 22265286
34 results