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Cited by 5 publications
(4 citation statements)
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References 42 publications
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“…As with MB, the existence of HALAB in smear-ripened cheeses has been reported previously (Mounier et al, 2017). Previous experiments have shown that Marinilactibacillus psychrotolerans B-7-9-5 produces acetate from lactate during ripening in Brie-type model cheeses, and Vagococcus lutrae 9A8 produces acetate from lactose under aerobic conditions (Unno et al, 2020;Suzuki et al, 2021). Nevertheless, HALAB were less associated with acetic acid and showed a positive correlation with isobutyric acid in this study.…”
Section: Discussionsupporting
confidence: 73%
“…The supernatant was filtered through an Ultrafree ® -MC Centrifugal Filter Unit (pore size, 0.2 μm; EDM Millipore, Billerica, MA, United States) by centrifuging for 5 min at 16,000 × g at 20°C prior to analysis. Organic acids and free amino acids were analyzed using HPLC, as previously described ( Suzuki et al, 2021 ).…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…Brining, i.e., treating, food with dry salt or a salt solution, is one of the oldest methods to preserve and season the eatables in food processing. There are numerous and continual scientific reports on isolating new halophilic microorganisms, the diversity and properties of halophilic Bacteria and Archaea, as well as genomic analyses from commercial salt [70][71][72][73], cheeses [74][75][76][77], table olives [78], kimchi (Asian fermented vegetables) [79][80][81], and shrimp paste [82,83]. Recent years have also brought interest in the halophilic and halotolerant prokaryotes contributing to the human gut microbiota [73,[84][85][86].…”
Section: Biodiversity Of Hypersaline Environmentsmentioning
confidence: 99%