Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review, J. Soc. Dairy Technol, vol.49, pp.53-56, 1996. ,
Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races, Food Microbiol, vol.21, pp.579-588, 2004. ,
Review and re-analysis of domain-specific 16S primers, J. Microbiol. Methods, vol.55, pp.541-555, 2003. ,
Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers, Int. Dairy J, vol.11, pp.293-305, 2001. ,
Main microflora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain), Int. J. Food Microbiol, vol.33, pp.307-313, 1996. ,
Comparaison de diverses méthodes de dénombrement de la flore acidifiante du lait cru, Lait, vol.61, pp.555-567, 1981. ,
An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area, Appl. Environ. Microbiol, vol.64, pp.4729-4735, 1998. ,
URL : https://hal.archives-ouvertes.fr/hal-02087666
Microbial diversity in natural whey starters used to make traditional Rocamadour goat cheese and possible relationships with its bitterness, Ital. J. Food Sci, vol.18, pp.261-276, 2006. ,
Environmental Microflora Which Could Contamined the Milk. Traineeship report. Engineering school of Purpan, 2009. ,
Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16SrRNA genes, J. Appl. Microbiol, vol.98, pp.1198-1208, 2005. ,
History, taxonomy, biochemical characteristics and antibiotic susceptibility testing of enterococci, The Enterococci: Pathogenesis, Molecular Biology and Antibiotic Resistance, 2002. ,
Acceleration of cheese ripening, Antonie Leuewenhoek, vol.70, pp.271-297, 1996. ,
Application of 23S rDNA-targeted oligonucleotide probes specific for enterococci to water hygiene control, Syst. Appl. Microbiol, vol.21, pp.450-453, 1998. ,
Enterococcal diversity in the environment of an Irish Cheddar-type cheese making factory, Int. J. Food Microbiol, vol.71, pp.177-188, 2001. ,
Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goat's milk cheese), Int. Dairy J, vol.13, pp.469-479, 2003. ,
Diversity analysis of dairy and nondairy Lactococcus lactis isolates, using a novel multilocus sequence analysis scheme and (GTG) 5-PCR fingerprinting, Appl. Environ. Microbiol, vol.73, pp.7128-7137, 2007. ,
Vancanneyt, 2006. Molecular identification and diversity of enterococci isolated from Slovak Bryndza cheese, J. Genet. Appl. Microbiol, vol.52, pp.329-337 ,
Detection and characterization of lactoseutilizing Lactococcus spp. in natural ecosystems, Appl. Environ. Microbiol, vol.61, pp.788-792, 1995. ,
Biofilms in farms producing goat cheese: localisation, nature and role on products quality, Proceedings of the 11th Rencontres Recherche Ruminant Conference 11. INRA, p.112, 2004. ,
Contribution of starter lactococci and non lactobacilli to proteolysis in cheddar cheese with a controlled microflora, Lait, vol.77, pp.441-459, 1997. ,
URL : https://hal.archives-ouvertes.fr/hal-00929538
Diversité microbienne des laits crus: états des lieux, reservoirs et expression en transformation fromagère: exemple de Camembert de Normandie, 2012. ,
Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices, Int. Dairy J, vol.27, pp.13-21, 2012. ,
URL : https://hal.archives-ouvertes.fr/hal-02087732
Evaluation of different DNA-based fingerprinting methods for typing Photobacterium damselae ssp. Piscicida, Biol Res, vol.40, pp.85-92, 2007. ,
Evolution of microbial population during traditional feta cheese manufacturing and ripening, Int. J. Food Microbiol, vol.82, pp.153-161, 2003. ,
Biofilm formation in milk produduction and processing environments; influence on milk quality and safety, Compr. Rev. Food Saf, vol.11, pp.133-147, 2012. ,
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey, J. Appl. Microbiol, vol.82, pp.153-161, 2001. ,
Raw cowmilk microflora: diversity and influence of conditions of production, Lait, vol.81, pp.575-592, 2001. ,
Traditional cheeses: rich and diverse microbiota with associated benefits, Int. J. Food Microbiol, vol.177, pp.136-154, 2014. ,
Impact of lactic acid bacteria on cheese flavor development, Food Technol, pp.128-135, 1992. ,
MEGA4: molecular evolutionary genetics analysis (MEGA) software version 4.0, Mol. Biol. Evol, vol.24, pp.1596-1599, 2007. ,
Contribution d'un levain naturel à la spécificité des fromages fermiers de chèvre (Natural starter contribution to the typicity of goat farm cheese), 7th International Conference on goats II, pp.583-585, 2000. ,
Relationship between the production conditions of goat's milk and the microbial profiles, Int. J. Dairy Sci, vol.6, pp.13-28, 2011. ,
Do milking practices influence the bacterial diversity of raw milk?, Food Microbiol, vol.26, pp.305-310, 2009. ,
Distribution of repetitive DNA sequences in eubactaria and application of fingerprinting genomes, Nucleic Acids Res, vol.19, pp.6823-6831, 1991. ,
Biodiversity of lactic acid bacteria in Romanian dairy products, Syst. Appl. Microbiol, vol.29, pp.487-495, 2006. ,