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Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

机译：从涂有油脂的奶酪表面分离出可变棒杆菌DSM 44702的完整基因组序列，并深入了解奶酪的成熟和风味生成

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Jasmin Schröder; Irena Maus; Eva Trost; Andreas Tauch;
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年度 2011
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1. Complete genome sequence of Corynebacterium casei LMG S-19264(T) (=DSM 44701(T)), isolated from a smear-ripened cheese [J] . Walter Frederik, Albersmeier Andreas, Kalinowski Joern, Journal of Biotechnology . 2014,第Null期

机译：从涂油干酪中分离出来的干酪杆菌LMG S-19264（T）（= DSM 44701（T））的完整基因组序列
2. Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese [J] . Eric Dugat-Bony, Anne-Sophie Sarthou, Valentin Loux, Genome Announcements . 2016,第4期

机译：变异棒状杆菌Mu292的基因组序列草案，从法国涂片干酪Munster分离
3. Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese [J] . Christophe Monnet, Valentin Loux, Pascal Bento, Journal of bacteriology . 2012,第3期

机译：干酪棒杆菌UCMA 3821的基因组序列，分离自涂油干酪
4. Analysis of Main Flavor Substances of Low- and Full-fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process [C] . Ruixiang Zhao, Cuiqing Hu, Shengyang Niu International Conference on Chemical Engineering and Advanced Materials . 2011

机译：乳杆菌嗜酸性嗜酸性肝嗜酸性肝硬化过程中乳杆菌发酵的主要风味物质分析
5. Effect of adjunct cultures, sodium gluconate, and ripening temperature on low-fat cheddar cheese flavor. [D] . Lance, Rebekah M. 2011

机译：辅助培养，葡萄糖酸钠和成熟温度对低脂切达干酪风味的影响。
6. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [O] . Jasmin Schröder, Irena Maus, Eva Trost, 2011

机译：从涂有油脂的奶酪表面分离出可变棒杆菌DSM 44702的完整基因组序列并深入了解奶酪的成熟和风味生成
7. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [O] . Schröder, Jasmin, Maus, Irena, Trost, Eva, 2011

机译：从涂有油脂的奶酪表面分离出可变棒杆菌DSM 44702的完整基因组序列，并深入了解奶酪的成熟和风味生成

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

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