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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheeseDELBES-PAUS, Celine; POCHET, Sylvie; MONTEL, Marie-Christine et al.Food microbiology. 2012, Vol 30, Num 1, pp 74-82, issn 0740-0020, 9 p.Article

Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015BCOTON, Emmanuel; MULDER, Niels; COTON, Monika et al.Applied and environmental microbiology (Print). 2010, Vol 76, Num 16, pp 5570-5576, issn 0099-2240, 7 p.Article

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