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Page 1
Microbial interactions within a cheese microbial community.
Mounier J, Monnet C, Vallaeys T, Arditi R, Sarthou AS, Hélias A, Irlinger F. Mounier J, et al. Among authors: sarthou as. Appl Environ Microbiol. 2008 Jan;74(1):172-81. doi: 10.1128/AEM.01338-07. Epub 2007 Nov 2. Appl Environ Microbiol. 2008. PMID: 17981942 Free PMC article.
Highlighting the microbial diversity of 12 French cheese varieties.
Dugat-Bony E, Garnier L, Denonfoux J, Ferreira S, Sarthou AS, Bonnarme P, Irlinger F. Dugat-Bony E, et al. Among authors: sarthou as. Int J Food Microbiol. 2016 Dec 5;238:265-273. doi: 10.1016/j.ijfoodmicro.2016.09.026. Epub 2016 Sep 28. Int J Food Microbiol. 2016. PMID: 27710867 Free article.
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.
Irlinger F, Yung SA, Sarthou AS, Delbès-Paus C, Montel MC, Coton E, Coton M, Helinck S. Irlinger F, et al. Among authors: sarthou as. Int J Food Microbiol. 2012 Feb 15;153(3):332-8. doi: 10.1016/j.ijfoodmicro.2011.11.022. Epub 2011 Nov 29. Int J Food Microbiol. 2012. PMID: 22177851
Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S. Dugat-Bony E, et al. Among authors: sarthou as. Food Res Int. 2019 Nov;125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23. Food Res Int. 2019. PMID: 31554056
14 results