Publications by authors named "Sandra Larpin-Laborde"
Can J Microbiol
August 2011
Article Synopsis
- A study analyzed the microflora of Livarot cheeses from three dairies during ripening, focusing on identifying yeast and bacteria species present.
- The predominant yeast was Geotrichum candidum, while the bacterial population mainly consisted of Gram-positive strains, particularly from the genera Arthrobacter, Brevibacterium, and Staphylococcus, along with a significant presence of Gram-negative bacteria like Alcaligenes and Pseudomonas.
- Despite the use of both pasteurized and unpasteurized milk, the biodiversity remained consistent across the dairies, suggesting that some Gram-negative bacteria may have beneficial roles in cheese production that should be further explored.
