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Titolo:
Interactions between yeasts and bacteria in the smear surface-ripened cheeses
Autore:
Corsetti, A; Rossi, J; Gobbetti, M;
Indirizzi:
Univ Perugia, Dipartimento Sci Alimenti, Sez Microbiol Agroalimentare, I-06126 Perugia, Italy Univ Perugia Perugia Italy I-06126 groalimentare, I-06126 Perugia, Italy Univ Bari, Fac Agr Bari, Dipartimento Difesa Piante & Microbiol Applicata,I-70126 Bari, Italy Univ Bari Bari Italy I-70126 e & Microbiol Applicata,I-70126 Bari, Italy
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
fascicolo: 1-2, volume: 69, anno: 2001,
pagine: 1 - 10
SICI:
0168-1605(20010919)69:1-2<1:IBYABI>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTIC-ACID BACTERIA; DAIRY-PRODUCTS; LACTOBACILLUS-SANFRANCISCO; BREVIBACTERIUM LINENS; TALEGGIO CHEESE; FLORA; MICROFLORA; ARTHROBACTER-NICOTIANAE-9458; IDENTIFICATION; PURIFICATION;
Keywords:
Arthrobacter spp.; Corynebacterium spp.; smear; surface-ripened cheeses; yeasts;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
57
Recensione:
Indirizzi per estratti:
Indirizzo: Corsetti, A Univ Perugia, Dipartimento Sci Alimenti, Sez Microbiol Agroalimentare, ViaS Costanzo, I-06126 Perugia, Italy Univ Perugia Via S Costanzo Perugia Italy I-06126 ugia, Italy
Citazione:
A. Corsetti et al., "Interactions between yeasts and bacteria in the smear surface-ripened cheeses", INT J F MIC, 69(1-2), 2001, pp. 1-10

Abstract

In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Munster and Saint-Paulin and that of surface mould-ripened cheeses such as Camembert and Brie may be similar, but at the end of the ripening, bacteria such as Brevibacteium spp., Arthrobacter spp., Micrococcus spp,, Corynebacterium spp. and moulds such as Penicillium. camemberti are, respectively, the dominant microorganisms. Yeasts such as Candida spp., Cryptococcus spp., Debaowinyces spp., Geotrichan? candidum, Pichia spp., Rhodotorula spp., Saccharomyces spp. and Yarrowia lipolytica are often and variably isolated from the smear surface-ripened cheeses. Although not dominant within the microorganisms of the smear surface-ripened cheeses, yeasts establish significant interactions with moulds and especially bacteria, including surface bacteria and lactic acid bacteria. Some aspects of the interactions between yeasts and bacteria in such type of cheeses are considered in this paper. (C) 2001 Elsevier ScienceB.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/07/20 alle ore 18:03:29