Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Biodiversity of the bacterial flora on the surface of a smear cheese.

Applied and environmental microbiology - 1 Feb 2002

Brennan Noelle M, Ward Alan C, Beresford Thomas P, Fox Patrick F, Goodfellow Michael, Cogan Timothy M

Abstract excerpt

The bacteria on the surface of a farmhouse smear-ripened cheese at four stages of ripening (4, 16, 23, and 37 days) from inoculated (i.e., deliberately inoculated with Brevibacterium linens BL2) and noninoculated (not deliberately inoculated with B. linens BL2) cheese were investigated. The results show that, contrary to accepted belief, B. linens is not a significant member of the surface flora of smear cheese...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Actinomycetales
Share to Bacterial Typing Techniques

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Cheese

Share to DNA, Ribosomal

Share to Electrophoresis, Gel, Pulsed-Field

Share to Food Handling

Share to Random Amplified Polymorphic DNA Technique

Share to Staphylococcus

Source

Open in PubMed Open full text

Identifiers

PMID: 11823224
DOI: 10.1128/AEM.68.2.820-830.2002
PMCID: PMC126715

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 11 closest

Biodiversity of the bacterial flora on the surface of a smear cheese.PMID 11823224Read ↗

Surface microflora of four smear-ripened cheeses.Semantic proximity Read ↗

Sources of the adventitious microflora of a smear-ripened cheese.Semantic proximity Read ↗

Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.Semantic proximity Read ↗

Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses.Semantic proximity Read ↗

Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese FactorySemantic proximity Read ↗

Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.Semantic proximity Read ↗

Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.Semantic proximity Read ↗

Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.Semantic proximity Read ↗

Development of defined surface starter cultures for the ripening of smear cheesesSemantic proximity Read ↗

Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.Semantic proximity Read ↗

Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.