Maison du lait
42 rue du Châteaudun
75314 PARIS Cedex 9
Lactobacillus
helveticus
bactérie
France
Recuite
CNIEL
Actalia Produits Laitiers
1988
THIERRY A., MAILLARD M.B., RICHOUX R., KERJEAN J.R., LORTAL S. 2005. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Le Lait. 85:57-74
RICHOUX R., VALENCE F., THIERRY A., PALVA A., LORTAL S. 1998. Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses : first evidence by using species-specific lysis markers. J. of Dairy Res. 65:609-620
RICHOUX R., VALENCE F., DEUTSCH S.M., GAGNAIRE V., LORTAL S. 2000. Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains. J. of Dairy Res. 67:261-271
CHAMBA J.F. 1994. Interaction entre Lactobacilles thermophiles et bactéries propioniques. Influence sur les carcatéristiques de l'Emmental. Actes du Colloque LACTIC 94 - Caen 7-9 sept. Les bactéries lactiques - lactic acid bacteria . pp 267-277
THIERRY A., RICHOUX R., KERJEAN J.R. 2004.Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese. Int. Dairy J. 14:801-807
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