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Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage
International audience
Document(s)
Title
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Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage
International audience
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia...
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia...
The cheese microbiota contributes to a large extent to the development of the typical color, flavor, and texture of the final product. Its composition is not well defined in most cases and varies from one cheese to another. The aim of the present stu...
Ce numéro d’Innovations Agronomiques rassemble les présentations du colloque « la biodiversité des ferments au service de l’innovation » qui s'est tenu à Paris le 25 juin 2015.
When grown in skim milk, Lactococcus lactis ssp. lactis biovar. diacetylactis D1 accumulated alpha-acetolactic acid at 1.7 mM because of the absence of alpha-acetolactate decarboxylase. The alpha-acetolactic acid produced was unstable and underwent a...
Cell-free extracts of Leuconostoc and Lactococcus species were tested for their alpha-acetolactate synthase and alpha-acetolactate decarboxylase activities. In Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides ...
International audience