Analysis of the bacterial surface ripening flora of German and French smeared cheeses with respect to their anti-listerial potential: a huge experiment -- and thought-provoking

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Analysis of the bacterial surface ripening flora of German and French smeared cheeses with respect to their anti-listerial potential: a huge experiment -- and thought-provoking

机译：关于德国和法国涂抹干酪的细菌表面成熟菌群的抗李斯特菌潜力的分析：一项巨大的实验-令人深思

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The anti-listerial potential of 19 different French smeared cheese bacterial consortia was analyzed semi-quantitatively. Comparison of the total viable cell count to the direct microscopic count yielded no indication that nonculturable bacteria contribute significantly to the undefined, complex ripening floras.

机译：半定量分析了19个法国涂抹干酪奶酪菌群的抗李斯特菌潜力。将总活细胞计数与直接显微镜计数进行比较，没有迹象表明不可培养细菌对不确定的复杂成熟菌群有显着贡献。

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《International Food Safety News》 |1999年第6期|共1页
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正文语种 eng
中图分类营养卫生、食品卫生;
关键词
food safety; pot pourri;

机译：食品安全;锅装;

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1. Analysis of the bacterial surface ripening flora of German and French smeared cheeses with respect to their anti-listerial potential: a huge experiment -- and thought-provoking [J] . International Food Safety News . 1999,第6期

机译：关于德国和法国涂抹干酪的细菌表面成熟菌群的抗李斯特菌潜力的分析：一项巨大的实验-令人深思
2. Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses [J] . Christophe Monnet, Anne Bleicher, Klaus Neuhaus, Food microbiology . 2010,第2期

机译：评估涂油干酪表面微生物群落的抗李斯特菌活性
3. Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese? [J] . Feurer C, Vallaeys T, Corrieu G, Journal of dairy science . 2004,第10期

机译：涂抹涂抹液是否能反映法国软涂抹红色涂抹奶酪成熟时涂抹的细菌成分？
4. Does surface microbial flora growth act on water transfers inside cheeses during ripening? [C] . Pierre-Sylvain Mirade, Jean-Fran?ois Le Page, Rapha?l Favier, International congress on engineering and food . 2011

机译：表面微生物菌群生长是否在成熟期间对奶酪内的水转移作用？
5. Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese [O] . Stefanie Goerges, Jérôme Mounier, Mary C. Rea, 2008

机译：奶酪牛奶中接种的商业化成熟发酵微生物无法成功地在德国南部红色涂抹奶酪的常驻微生物成熟联盟中建立自己的地位
6. Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese▿ [O] . Goerges, Stefanie, Mounier, Jérôme, Rea, Mary C., 2008

机译：奶酪牛奶中接种的商业化成熟发酵微生物未能成功地在德国南部红色涂抹奶酪的常驻微生物成熟联盟中建立自己的地位▿

Analysis of the bacterial surface ripening flora of German and French smeared cheeses with respect to their anti-listerial potential: a huge experiment -- and thought-provoking

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