Corynebacterium casei

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2001-2016
01220012016

Papers overview

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2014
2014
Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of… (More)
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2012
2012
Corynebacterium casei is one of the most prevalent species present on the surfaces of smear-ripened cheeses, where it contributes… (More)
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2008
2008
A new plasmid pCASE1 was isolated from Gram-positive Corynebacterium casei JCM 12072. It comprised a 2.4-kb nucleotide sequence… (More)
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2008
2008
The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast… (More)
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2007
2007
The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298(T… (More)
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2006
2006
The flora on the surface of smear-ripened cheeses is composed of numerous species of bacteria and yeasts that contribute to the… (More)
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2005
2005
The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates… (More)
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2003
2003
Two staphylococcal strains, RP29T and RP33, were isolated from the main microflora of a surface ripened Swiss mountain cheese… (More)
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2002
2002
The bacteria on the surface of a farmhouse smear-ripened cheese at four stages of ripening (4, 16, 23, and 37 days) from… (More)
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2001
2001
Ten isolates each of two different bacterial species isolated from the surface of a smear-ripened cheese were found to exhibit… (More)
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