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Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods

机译：使用培养和基于rDNA的方法评估农舍生产的农舍生成的VS Pasteed Pressized Passed Soft Red-Sear Cheese的评估

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C. Feurer; F. Irlinger; H.E. Spinnler; P. Glaser; T. Vallaeys;
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年度 2004
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1. Assessment of the rind microbial diversity in a farm house-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods [J] . Feurer C, Irlinger F, Spinnler HE, Journal of applied microbiology . 2004,第3期

机译：使用栽培和基于rDNA的方法评估农场自制和巴氏灭菌工业生产的软红涂干酪中皮的微生物多样性
2. First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles [J] . Galaup P, Gautier A, Piriou Y, Innovative Food Science & Emerging Technologies . 2007,第3期

机译：来自Frency PDO红涂片的首先颜料指纹成熟的软奶酪epoisses，Mont d'或和Marailles
3. Potent antilisterial cell-free supernatants produced by complex red-smear cheese microbial consortia [J] . A. Bleicher, T. Stark, T. Hofmann, Journal of dairy science . 2010,第10期

机译：复杂的红涂奶酪微生物联盟产生的有效的抗李斯特菌无细胞上清液
4. Analysis of food associated bacterial diversity with molecular methods comparing lettuce from organic and conventional agriculture and cheese from pasteurized versus unpasteurized milk [C] . Jutta Zwielehner, Michael Handschur, Norbert Zeichen, Congress of the European Society for Agricultural and Food Ethics . 2007

机译：用分子方法对食物相关细菌多样性的分析与有机和常规农业和乳酪的莴苣与未腐败牛奶的莴苣
5. High Voltage Atmospheric Cold Plasma Treatment on Soft Cheeses for Microbial Inactivation and Quality Assessment [D] . Wan, Zifan. 2019

机译：高压大气冷等离子体处理软奶酪以进行微生物灭活和质量评估
6. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity [O] . Benjamin E. Wolfe, Julie E. Button, Marcela Santarelli, -1

机译：奶酪果皮群落为微生物多样性的原位和体外研究提供了易于处理的系统
7. Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion [O] . Lotti Egger, Olivia Ménard, Lychou Abbühl, 2021

机译：在体外消化后，原生的微生物乳渣型奶酪中的较高微生物多样性比在巴氏杀菌牛奶基Raclette型奶酪中提高肽和代谢物多样性

Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods

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