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A temporal-omic study of Propionibacterium freudenreichii CIRM-BIA1 adaptation strategies in conditions mimicking cheese ripening in the cold.

Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. It grows when cheeses are ripened in a warm room (about 24°C). Cheeses with an acceptable eye formation level are transferred to a cold room (about 4°C), inducing a marked slowdown of propionic fermentation,...

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Principais autores: Marion Dalmasso, Julie Aubert, Valérie Briard-Bion, Victoria Chuat, Stéphanie-Marie Deutsch, Sergine Even, Hélène Falentin, Gwénaël Jan, Julien Jardin, Marie-Bernadette Maillard, Sandrine Parayre, Michel Piot, Jarna Tanskanen, Anne Thierry
Format: Artigo
Sprog:Inglês
Udgivet: Public Library of Science (PLoS) 2012-01-01
Serier:PLoS ONE
Online adgang:http://europepmc.org/articles/PMC3258244?pdf=render
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