Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses?
Dairy Sci. Technol., 90 4 (2010) 375-398
Published online: 2010-03-30
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Microbial community transfers across a pilot ripening cellar are increased by cheese wiping
Reshad Fantelli, Patricia Battais, Sébastien Theil, Elisa Michel, Mathilde Lacalmontie, Sandrine Jacquenet, Sullivan Lechêne, Christophe Chassard, Philippe Duquenne and Céline DelbèsFood Microbiology 136 105006 (2026)
https://doi.org/10.1016/j.fm.2025.105006
In search of the microbial path to Terroir: a place-based history of the ecologization of French cheese microbiology, 1990–2000s
Élise DemeulenaereHistory and Philosophy of the Life Sciences 47 (2) (2025)
https://doi.org/10.1007/s40656-025-00669-3
Microbial Community Associations With Listeria monocytogenes in Food Processing Environments: A Systematic Review and Meta‐Analysis
Jack Burnett, David Buckley, Dale A. Grinstead and Haley F. OliverComprehensive Reviews in Food Science and Food Safety 24 (5) (2025)
https://doi.org/10.1111/1541-4337.70277
961 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00034-8
Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses
Justin Falardeau, Erkan Yildiz, Yifan Yan, Simone D. Castellarin, Siyun Wang and Johanna BjörkrothApplied and Environmental Microbiology 89 (4) (2023)
https://doi.org/10.1128/aem.02004-22
A Pilot Study: the Development of a Facility-Associated Microbiome and Its Association with the Presence of Listeria Spp. in One Small Meat Processing Facility
Aeriel D. Belk, A. Nathan Frazier, Luke K. Fuerniss, Robert Delmore, Keith Belk, Brad Borlee, Ifigenia Geornaras, Jennifer N. Martin, Jessica L. Metcalf and Kalliopi RantsiouMicrobiology Spectrum 10 (5) (2022)
https://doi.org/10.1128/spectrum.02045-22
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses
Justin Falardeau, Aljoša Trmčić and Siyun WangComprehensive Reviews in Food Science and Food Safety 20 (4) 4019 (2021)
https://doi.org/10.1111/1541-4337.12768
Des indicateurs pour accompagner « les éleveurs de microbes »
Élise Demeulenaere and Mathilde LagrolaRevue d'anthropologie des connaissances 15 (3) (2021)
https://doi.org/10.4000/rac.24953
Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses
Marie Frétin, Christophe Chassard, Céline Delbès, René Lavigne, Etienne Rifa, Sébastien Theil, Benoit Fernandez, Patrice Laforce and Cécile CallonFood Control 115 107282 (2020)
https://doi.org/10.1016/j.foodcont.2020.107282
Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium
Philippe Veisseire, Muriel Bonnet, Taous Saraoui, Cyril Poupet, Olivier Camarès, Marylise Gachinat, Cécile Callon, Guy Febvre, Christophe Chassard and Stéphanie BornesMicroorganisms 8 (6) 922 (2020)
https://doi.org/10.3390/microorganisms8060922
Sources of food contamination in a closed hydroponic system
A.S. Dankwa, R.M. Machado and J.J. PerryLetters in Applied Microbiology 70 (1) 55 (2020)
https://doi.org/10.1111/lam.13243
Uncoupling ‘growth’ and ‘increasing cell numbers’ of Listeria monocytogenes in naturally contaminated milk from a sub-clinically infected cow
Karen Hunt, Francis Butler and Kieran JordanFood Control 71 228 (2017)
https://doi.org/10.1016/j.foodcont.2016.07.002
167 (2015)
https://doi.org/10.1007/978-3-319-10464-5_7
Identification of non-Listeria spp. bacterial isolates yielding a β-d-glucosidase-positive phenotype on Agar Listeria according to Ottaviani and Agosti (ALOA)
Apostolos S. Angelidis, Mary S. Kalamaki and Sofia S. GeorgiadouInternational Journal of Food Microbiology 193 114 (2015)
https://doi.org/10.1016/j.ijfoodmicro.2014.10.022
Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses
Cécile Callon, Emilie Retureau, Robert Didienne and Marie-Christine MontelInternational Journal of Food Microbiology 174 98 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.01.003
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A. Vuitton, Nathalie Desmasures and Françoise BerthierInternational Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes
B.C.T. Schirmer, E. Heir, T. Møretrø, I. Skaar and S. LangsrudJournal of Dairy Science 96 (10) 6161 (2013)
https://doi.org/10.3168/jds.2012-6395
Handbook of cheese in health
P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. SalvatoreHuman Health Handbooks, Handbook of cheese in health 6 359 (2013)
https://doi.org/10.3920/978-90-8686-766-0_25
141 (2013)
https://doi.org/10.1007/978-94-007-7984-6_5
Reduced growth of Listeria monocytogenes in two model cheese microcosms is not associated with individual microbial strains
Muhammad Imran, Jean-Michel Bré, Marielle Guéguen, Jean-Paul Vernoux and Nathalie DesmasuresFood Microbiology 33 (1) 30 (2013)
https://doi.org/10.1016/j.fm.2012.08.008
Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices
Adrien Mallet, Micheline Guéguen, François Kauffmann, Christophe Chesneau, André Sesboué and Nathalie DesmasuresInternational Dairy Journal 27 (1-2) 13 (2012)
https://doi.org/10.1016/j.idairyj.2012.07.009
Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages
Emmanuelle Roth, Susanne Miescher Schwenninger, Elisabeth Eugster-Meier and Christophe LacroixInternational Journal of Food Microbiology 147 (1) 26 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.02.032
Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese
Cécile Callon, Daniel Picque, Georges Corrieu and Marie-Christine MontelFood Control 22 (12) 1911 (2011)
https://doi.org/10.1016/j.foodcont.2011.05.003
From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix
M. Imran, N. Desmasures and J.-P. VernouxFood Microbiology 27 (8) 1095 (2010)
https://doi.org/10.1016/j.fm.2010.07.016