Cheeses with propionic acid fermentation

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Application to the Swiss Emmental cheese, Mit. Gebiete Lebensm. Hyg., 86, 672 Brendehaug, 1985, Amino acid metabolism in propionibacteria: resting cell experiments with four strains, J. Dairy Sci., 68, 281, 10.3168/jds.S0022-0302(85)80823-7 Chamba, 2000, Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of starters, Sci. Alim., 20, 37, 10.3166/sda.20.37-54 Chamba, 2002, Contributrion of propionic acid bacteria to lipolysis of Emmental cheese, Lait, 82, 33, 10.1051/lait:2001003 Crow, 1986, Utilization of lactate isomers by Propionibacterium freudenreichii subsp. shermanii: regulatory role for intracellular pyruvate, Appl. Environ. Microbiol., 52, 352, 10.1128/AEM.52.2.352-358.1986 Crow, 1986, Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: effect on lactate fermentation, Appl. Environ. Microbiol., 52, 359, 10.1128/AEM.52.2.359-365.1986 Crow, 1986, The effect of succinate production on other fermentation products in Swiss-type cheese, NZ J. Dairy Sci. Technol., 21, 217 Crow, 1988, Isolation and properties of aspartase-deficient variants of Propionibacterium freudenreichii subsp. shermanii and their use in the manufacture of Swis, NZ J. Dairy Sci. Technol., 23, 75 Dupuis, 1994 Fessler, 1997, Characterisation of Propionibacteria in Swiss Raw Milk by Biochemical and Molecular-biological Methods Flückiger, 1980, CO2- und Lochbildung im Emmentalerkase, Schweiz. Milchzeitung, 106, 473 Fluckiger, 1978, Beitrag zur Kenntnis der CO2-Bildung im Emmentalerkäse vor Beginn der Propionsauregarung, Schweiz. Milchwirt. Forsch., 7, 73 Fröhlich-Wyder, 2002, Interaction between propionibacteria and starter/ non-starter lactic acid bacteria in Swiss-type cheeses, Lait, 82, 1, 10.1051/lait:2001001 Gobbetti, 1996, Esterolytic and lipolytic activities of mesophilic and thermophylic lactobacilli, Ital. J. Food Sci., 2, 127 Isolini, 2001, Propionsäurebakterien und ihre lipolytische Aktivität: eine mögliche Screening-Methode, FAM Intern. Bericht, 35, 1 Jimeno, 1997, Lactobacillus casei et Lactobacillus rhamnosus citrate (+) et citrate (-) des MK 3007 et 3008: Croissance et antagonisme dans 1'emmental modèle, FAM Intern. Ber. Biochem., 14, 1 Jimeno, 1995, Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait, 75, 401, 10.1051/lait:19954-530 Kerjean, 2000, Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria, Food Res. Int., 33, 281, 10.1016/S0963-9969(00)00048-X Kerjean, 2001, Technical note: Cooking temperature of whey and curd during Emmental cheesemaking, Milchwissenschaft, 56, 556 Lavanchy, 1999, Caractérisation sensorielle de fromages à pâte dure ou mi-dure fabriqués en Suisse, Mitt. Lebensm. Hyg., 90, 670 Perez Chaia, 1987, Interaction between Lactobacillus helveticus and Propionibacterium freudenreichii subsp, shermanii. Microbiol. Aliment. Nutr., 5, 325 Piveteau, 1995, Interactions between lactic and propionic acid bacteria, Lait, 75, 331, 10.1051/lait:19954-525 Piveteau, 2000, Inability of dairy propionibacteria to grow in milk from low inocula, J. Dairy Res., 67, 65, 10.1017/S0022029999004008 Richoux, 1995, Technological properties of pure propionibacteria strains: test in small scale Swiss-type cheese, Lait, 75, 45, 10.1051/lait:199514 Rüegg, 1987, The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses, Food Microstruct., 6, 35 Sebastiani, 1993, Succinatbildung durch Propionsaurebakterien - Eine Ursache der Nachgärung von Emmentaler?, Dt. Molk.-Ztg., 114, 76 Sieber, 1988, Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Emmentaler, Greyerzer, Sbrinz, Appenzeller und Tilsiter, Schweiz. Milchwirt. Forsch., 17, 9 Sollberger, 2000, Propionsaurebakterien und fakultativ heterofermentative Laktobazillen, Schweiz. Milchzeitung, 126, 5 Spahr, 2001, Fate of Mycobacterium avium subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk, Appl. Environ. Microbiol., 67, 4199, 10.1128/AEM.67.9.4199-4205.2001 Steffen, 1978, Erhebungen über den Temperaturverlauf im Emmentalerkäse, Schweiz. Milchzeitung, 104, 383 Thierry, 2002, Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii, Lait, 82, 17, 10.1051/lait:2001002 Warmke, 1996, Evaluation of taste compounds of Swiss cheese (Emmentaler), Z. Lebensm. Untersuch.-Forsch., 203, 230, 10.1007/BF01192869 Wyder, 2001, Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism, Milk Sci. Int., 56, 78 Yvon, 2001, Cheese flavour formation by amino acid catabolism, Int. Dairy J., 11, 185, 10.1016/S0958-6946(01)00049-8