A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1(T) 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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Hlavní autoři: Dalmasso, Marion, Aubert, Julie, Briard-Bion, Valérie, Chuat, Victoria, Deutsch, Stéphanie-Marie, Even, Sergine, Falentin, Hélène, Jan, Gwénaël, Jardin, Julien, Maillard, Marie-Bernadette, Parayre, Sandrine, Piot, Michel, Tanskanen, Jarna, Thierry, Anne
Médium: Artigo
Jazyk:Inglês
Vydáno: Public Library of Science 2012
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Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3258244/
https://ncbi.nlm.nih.gov/pubmed/22253706
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0029083
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