Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
Deetae, P, Mounier, J, Bonnarme, P, Spinnler, H.E, Irlinger, F, Helinck, S
Published in Journal of applied microbiology (01.10.2009)
Published in Journal of applied microbiology (01.10.2009)
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Journal Article
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
Feurer, C., Irlinger, F., Spinnler, H.E., Glaser, P., Vallaeys, T.
Published in Journal of applied microbiology (01.09.2004)
Published in Journal of applied microbiology (01.09.2004)
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Journal Article
The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification
Leclercq-Perlat, M.-N., Corrieu, G., Spinnler, H.-E.
Published in Journal of dairy science (01.05.2004)
Published in Journal of dairy science (01.05.2004)
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Journal Article
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures
López del Castillo-Lozano, M, Delile, A, Spinnler, H. E, Bonnarme, P, Landaud, S
Published in Applied microbiology and biotechnology (01.07.2007)
Published in Applied microbiology and biotechnology (01.07.2007)
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Journal Article
Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria
Martin, N., Berger, C., Le Du, C., Spinnler, H.E.
Published in Journal of dairy science (01.10.2001)
Published in Journal of dairy science (01.10.2001)
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Journal Article
Production of sulfur compounds by several yeasts of technological interest for cheese ripening
Spinnler, H.E, Berger, C, Lapadatescu, C, Bonnarme, P
Published in International dairy journal (01.01.2001)
Published in International dairy journal (01.01.2001)
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Journal Article
Conference Proceeding
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation
Leclercq-Perlat, M.-N., Oumer, A., Buono, F., Bergere, J.-L., Spinnler, H.-E., Corrieu, G.
Published in Journal of dairy science (01.08.2000)
Published in Journal of dairy science (01.08.2000)
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Journal Article
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption
Leclercq-Perlat, M.-N., Oumer, A., Bergere, J.-L., Spinnler, H.-E., Corrieu, G.
Published in Journal of dairy science (01.08.2000)
Published in Journal of dairy science (01.08.2000)
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Journal Article
Production of sulfur flavors by ten strains of Geotrichum candidum
BERGER, C, KHAN, J. A, MOLIMARD, P, MARTIN, N, SPINNLER, H. E
Published in Applied and environmental microbiology (01.12.1999)
Published in Applied and environmental microbiology (01.12.1999)
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Journal Article
Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid
Burgé, G, Saulou-Bérion, C, Moussa, M, Pollet, B, Flourat, A, Allais, F, Athès, V, Spinnler, H.E
Published in Applied biochemistry and biotechnology (01.10.2015)
Published in Applied biochemistry and biotechnology (01.10.2015)
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Journal Article
L-methionine degradation potentialities of cheese-ripening microorganisms
BONNARME, PASCAL, LAPADATESCU, CARMEN, YVON, MIREILLE, SPINNLER, HENRY-ERIC
Published in Journal of dairy research (01.11.2001)
Published in Journal of dairy research (01.11.2001)
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Journal Article
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
Martin, N., Savonitto, S., Molimard, P., Berger, C., Brousse, M., Spinnler, H.E.
Published in Journal of dairy science (01.06.1999)
Published in Journal of dairy science (01.06.1999)
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Journal Article
Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening
Arfi, K., Leclercq-Perlat, M.N., Spinnler, H.E., Bonnarme, P.
Published in International dairy journal (01.06.2005)
Published in International dairy journal (01.06.2005)
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Journal Article
Conference Proceeding