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# proj.
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# Ann.
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-016 |
A previous study reported that Psychroflexus casei gave a “red smear” color to Raclette-type cheese |
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2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-012 |
Figure 6 shows that the fecal contaminant E. faecalis
was found to be present in the raw milk chees |
948 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-008 |
Lactococcus lactis ssp. cremoris, widely described in cheeses ( Taïbi et al., 2011), was the main sp |
432 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-005 |
The rind of the raw milk cheeses was mainly composed of Corynebacterium casei (51.17%), L. lactis ss |
936 Bytes |
2020-02-07 |
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BB-kb+ner-F-25064656-001 |
Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas |
167 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-000 |
However, 96.3 and 97.9%
of the total microbiota of the raw milk and pasteurized cheese rind,
respe |
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2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-007 |
After 20 and 34 days of ripening, cheeses tasted and smelled significantly differently (P < 0.05) to |
269 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-17953562-004 |
Among the cocci the most reducing species was, by far, E. faecalis, and among the rods L. paracasei |
497 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-12417169 |
Emergence of resistance of vancomycin-resistant Enterococcus faecium in a thermal injury patient tre |
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2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-14638480 |
Efficacies of vancomycin, arbekacin, and gentamicin alone or in combination against methicillin-resi |
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2020-02-07 |
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