Concepedia

Surface-ripened Microflora

Surface-Ripened Microflora is a specialized microbial community intentionally cultivated on the exterior of cheese that differentiates it from other cheese-ripening systems by initiating and guiding the biochemical transformations essential to the development of flavor, texture, and rind characteristics during surface-ripened cheese maturation.

33

Publications

1.7K

Citations

144

Authors

42

Institutions

Publications per year

2017–2026

2

Parents

Publications

33

Surface Microflora of Four Smear-Ripened Cheeses

Jérôme Mounier, Roberto Gelsomino, Stefanie Goerges et al. · Applied and Environmental Microbiology · 2005 · 173 citations · Full text

, , +16

Sources of the adventitious microflora of a smear-ripened cheese

Jérôme Mounier, Stefanie Goerges, Roberto Gelsomino et al. · Journal of Applied Microbiology · 2006 · 125 citations

, , +17

Changes in the microflora of La Serena ewes' milk cheese during ripening

Buensuceso Fernandez Del Pozo, Pilar Gaya, Margarita Médina et al. · Journal of Dairy Research · 1988 · 93 citations

, , +17

Compositional Changes in Surface Mycoflora During Ripening of Naturally Fermented Sausages

Susanne J. Andersen · Journal of Food Protection · 1995 · 88 citations

, , +16

Surface microbial consortia from Livarot, a French smear-ripened cheese

Sandra Larpin-Laborde, Muhammad Imran, Catherine Bonaïti et al. · Canadian Journal of Microbiology · 2011 · 80 citations

, , +17

1–5 of 33

Authors

144

  1. SS
    Siegfried Scherer

    Technical University of Munich, Germany

    5 publications · 497 citations

    5

    h-index

  2. RG
    Roberto Gelsomino

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  3. MV
    Marc Vancanneyt

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  4. JS
    Jean Swings

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  5. FI
    Françoise Irlinger

    Food Process Engineering and Microbiology, France

    5 publications · 295 citations

    5

    h-index

1–5 of 144

Institutions

42

  1. Ghent University

    Ghent, Belgium

    5 h-index

    19 publications

    2K citations

  2. Technical University of Munich

    Munich, Germany

    5 h-index

    9 publications

    845 citations

  3. Food Process Engineering and Microbiology

    Paris, France

    5 h-index

    14 publications

    775 citations

  4. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    7 publications

    819 citations

  5. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    10 publications

    979 citations

  6. AgroParisTech

    Palaiseau, France

    3 h-index

    8 publications

    379 citations

  7. Newcastle University

    Newcastle upon Tyne, United Kingdom

    3 h-index

    9 publications

    462 citations

  8. University College Cork

    Cork, Ireland

    2 h-index

    2 publications

    298 citations

1–8 of 42

Venues

  1. Applied and Environmental Microbiology

    AEM · 3 publications · 288 citations

    3

    h-index

  2. Journal of Dairy Research

    3 publications · 205 citations

    3

    h-index

  3. International Journal of Food Microbiology

    3 publications · 157 citations

    3

    h-index

  4. Food Microbiology

    3 publications · 139 citations

    3

    h-index

  5. International Dairy Journal

    3 publications · 115 citations

    3

    h-index

1–5