Maison du lait
42 rue du Châteaudun
75314 PARIS Cedex 9
Lactobacillus
delbrueckii
lactis
bactérie
France
Recuite
CNIEL
ACTALIA Pôle d'Expertise Analytique
1988
CHAMBA J.F., PERREARD E. 2002. Contribution of propionic acid bacteria to lipolysis of Emmental cheese. Lait. 82:33-34
CHAMBA J.F., BEAL C., DELBES C., MONTEL M.C., PANOFF J.M., THAMMAVONGS B., THOMAS A. 2005. Sauvegarde de consortia microbiens fromagers : mise au point de méthodes de conservation ex situ à long terme. Les actes du BRG. 5:393-409
KERJEAN J.R., CONDON S., LODI R., KALANTZOPOULOS G., CHAMBA J.F., SUOMALAINEN S., COGAN T., MOREAU D. 2000. Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria. Food Res. Intern. 33:281-287
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
cgtgctatacatgcaagtcgagcgagctgaattcaaagatcccttcggggtgatttgttggacgctagcggcggatgggtgagtaacacgtgggcaatctgccctaaagactgggataccacttggaaacaggtgctaataccggataacaacatgaatcgcatgattcaagtttgaaaggcggcgcaagctgtcactttaggatgagcccgcggcgcattagctagttggtggggtaaaggcctaccaaggcaatgatgcgtagccgagttgagagactgatcggccacattgggactgagacacggcccaaactcctacgggaggcagcagtagggaatcttccacaatggacgcaagtctgatggagcaacgccgcgtgagtgaagaaggtcttcggatcgtaaagctctgttgttggtgaagaaggatagaggcagtaactggtctttatttgacggtaatcaaccagaaagtcacggctaactacgtgccagcagccgcggtaatacgtaggtggcaagcgttgtccggatttattgggcgtaaagcgagcgcaggcggaatgataagtctgatgtgaaagcccacggctcaaccgtggaactgcatcggaaactgtcattcttgagtgcagaagaggagagtggaactccatgtgtagcggtggaatgcgtagatatatggaagaacaccagtggcgaaggcggctctctggtctgcaactgacgctgaggctcgaaagcatgggtagcgaacaggattagataccctggtagtccatgccgtaaacgatgagcgctaggtgttggggactttccggtcctcagtgccgcagcaaacgcattaagcgctccgcctggggagtacgaccgcaaggttgaaactcaaaggaattgacgggggcccgcacaagcggtggagcatgtggtttaattcgaagcaacgcgaagaaccttaccaggtcttgacatcctgcgctaccacctagagataggtggttcccttcggggacgcagagac