scholarly journals Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese

2007 ◽  
Vol 90 (5) ◽  
pp. 2200-2210 ◽  
Author(s):  
M.C. Rea ◽  
S. Görges ◽  
R. Gelsomino ◽  
N.M. Brennan ◽  
J. Mounier ◽  
...  
Keyword(s):  
Red Smear Cheese

High biodiversity and potent anti-listerial action of complex red smear cheese microbial ripening consortia

2010 ◽  
Vol 60 (3) ◽  
pp. 531-539 ◽  
Author(s):  
Anne Bleicher ◽  
Tanja Obermajer ◽  
Bojana Bogovič Matijašić ◽  
Siegfried Scherer ◽  
Klaus Neuhaus
Keyword(s):  
Red Smear Cheese

Anti-listerial potential of food-borne yeasts in red smear cheese

2011 ◽  
Vol 21 (2) ◽  
pp. 83-89 ◽  
Author(s):  
Stefanie Goerges ◽  
Margarita Koslowsky ◽  
Samir Velagic ◽  
Nicole Borst ◽  
Wilhelm Bockelmann ◽  
...  
Keyword(s):  
Food Borne ◽  
Red Smear Cheese

Ectoine as a natural component of food: detection in red smear cheeses

2007 ◽  
Vol 74 (4) ◽  
pp. 446-451 ◽  
Author(s):  
Julia Klein ◽  
Thomas Schwarz ◽  
Georg Lentzen
Keyword(s):  
Osmotic Stress ◽  
Halophilic Bacteria ◽  
Compatible Solutes ◽  
Compatible Solute ◽  
Brevibacterium Linens ◽  
Food Detection ◽  
Different Types ◽  
Cheese Production ◽  
Natural Component ◽  
Red Smear Cheese

Ectoine is a compatible solute accumulated in halophilic bacteria in response to high salt concentrations and offers protection from osmotic stress. The occurrence of compatible solutes is widespread among bacteria, yet ectoine has never been detected in foods. The use of an ectoine producing microorganism (Brevibacterium linens) in the surface ripening of red smear cheeses led to the question whether ectoine can be found in cheese. Therefore we examined samples from a variety of cheese manufacturers and different types of red smear cheeses for the presence of ectoine using HPLC and HPLC/MS analysis. Ectoine solely appears in the rind and was detected up to 178 mg/200 g red smear cheese, depending on several factors like ripening status and conditions throughout the cheese production process (e.g. salt concentrations of used brine baths).

scholarly journals The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese

2018 ◽  
Vol 4 (4) ◽  
pp. 622-641 ◽  
Author(s):  
Jasmine S. Ritschard ◽  
Lea Amato ◽  
◽  
Yadhu Kumar ◽  
Britta Müller ◽  
...  
Keyword(s):  
Red Smear Cheese

Effect of packaging materials, environmental factors and rRNA transcriptional activity of surface microflora on red-smear cheese defect development

2015 ◽  
Vol 41 ◽  
pp. 50-57 ◽  
Author(s):  
Lea Amato ◽  
Jasmine S. Ritschard ◽  
Isabel Sprecher ◽  
Christophe Lacroix ◽  
Markus Schuppler ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Transcriptional Activity ◽  
Packaging Materials ◽  
Red Smear Cheese

scholarly journals Geotrichum candidumdominates in yeast population dynamics in Livarot, a French red-smear cheese

2006 ◽  
Vol 6 (8) ◽  
pp. 1243-1253 ◽  
Author(s):  
Sandra Larpin ◽  
Céline Mondoloni ◽  
Stefanie Goerges ◽  
Jean-Paul Vernoux ◽  
Micheline Guéguen ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Yeast Population ◽  
Red Smear Cheese
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