M. W. Pfaffl, A new mathematical model for relative quantification in real-time RT-PCR, Nucleic Acids Research, vol.29, issue.9, p.45, 2001.
DOI : 10.1093/nar/29.9.e45

K. Arfi, F. Amarita, H. Spinnler, and P. Bonnarme, Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem, Journal of Biotechnology, vol.105, issue.3, pp.245-253, 2003.
DOI : 10.1016/j.jbiotec.2003.07.003

N. Kondjoyan, J. , and B. , A compilation of relative retention indices for the analysis of aromatic compounds, Station de recherche sur la viande, 1996.

J. J. Derek, Oxidative stress responses of the yeast Saccharomyces cerevisiae, pp.1511-1527, 1998.

J. R. Pedrajas, A. Miranda-vizuete, N. Javanmardy, J. Gustafsson, and G. Spyrou, Mitochondria of Saccharomyces cerevisiae Contain One-conserved Cysteine Type Peroxiredoxin with Thioredoxin Peroxidase Activity, Journal of Biological Chemistry, vol.275, issue.21, pp.16296-16301, 2000.
DOI : 10.1074/jbc.275.21.16296

Q. Chang, T. M. Harter, L. T. Rikimaru, and J. M. Petrash, Aldo-keto reductases as modulators of stress response. Chemico-Biological Interact, pp.143-144, 2003.

J. Becker and E. A. Craig, Heat-shock proteins as molecular chaperones, European Journal of Biochemistry, vol.7, issue.1-2, pp.11-23, 1994.
DOI : 10.1038/358245a0

B. Bukau and A. L. Horwich, The Hsp70 and Hsp60 Chaperone Machines, Cell, vol.92, issue.3, pp.351-366, 1998.
DOI : 10.1016/S0092-8674(00)80928-9

W. Voos and K. Röttgers, Molecular chaperones as essential mediators of mitochondrial biogenesis, Biochimica et Biophysica Acta (BBA) - Molecular Cell Research, vol.1592, issue.1, pp.51-62, 2002.
DOI : 10.1016/S0167-4889(02)00264-1

T. K. Pham and P. C. Wright, in Very High Glucose Conditions with Amino Acid Supplementation, Journal of Proteome Research, vol.7, issue.11, pp.4766-4774, 2008.
DOI : 10.1021/pr800331s

G. B. Kohlhaw, Leucine Biosynthesis in Fungi: Entering Metabolism through the Back Door, Microbiology and Molecular Biology Reviews, vol.67, issue.1, pp.1-15, 2003.
DOI : 10.1128/MMBR.67.1.1-15.2003

T. M. Zabriskie and M. D. Jackson, Lysine biosynthesis and metabolism in fungi, Natural Product Reports, vol.17, issue.1
DOI : 10.1039/a801345d

M. Lilly, F. F. Bauer, G. Styger, M. G. Lambrechts, and I. S. Pretorius, The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates, FEMS Yeast Research, vol.6, issue.5, pp.726-743, 2006.
DOI : 10.1111/j.1567-1364.2006.00057.x

E. , G. H. Fleet, J. M. Cox, D. Kolak, and T. Leung, The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses, Int. J. Food Microbiol, vol.69, pp.25-36, 2001.

D. A. Abbott, E. Suir, G. Duong, E. De-hulster, J. T. Pronk et al., Catalase Overexpression Reduces Lactic Acid-Induced Oxidative Stress in Saccharomyces cerevisiae, Applied and Environmental Microbiology, vol.75, issue.8, pp.2320-2325, 2009.
DOI : 10.1128/AEM.00009-09

M. A. Ali and T. Konishi, Enhancement of hydroxyl radical generation in the fenton reaction by alpha-hydroxy acid, IUBMB Life, vol.46, issue.1, pp.137-145, 1998.
DOI : 10.1080/15216549800203642

M. A. Ali, F. Yasui, S. Matsugo, and T. Konishi, The lactate-dependent enhancement of hydroxyl radical generation by the Fenton reaction, Free Radical Research, vol.17, issue.5, pp.429-438, 2000.
DOI : 10.1080/10715760000300431

M. H. Coutinho and . Rocha-leão, Beneficial effects of enhanced aeration using perfluorodecalin in Yarrowia lipolytica cultures for lipase production, World Journal of Microbiology and Biotechnology, vol.23, pp.339-344, 2006.

T. Belazzi, A. Wagner, R. Wieser, M. Schanz, G. Adam et al., Negative regulation of transcription of the Saccharomyces cerevisiae catalase T (CTT1) gene by cAMP is mediated by a positive control element, EMBO Journal, vol.10, pp.585-592, 1991.

T. P. Beresford, N. A. Fitzsimons, N. L. Brennan, and T. M. Cogan, Recent advances in cheese microbiology, International Dairy Journal, vol.11, issue.4-7, pp.259-274, 2001.
DOI : 10.1016/S0958-6946(01)00056-5

S. Blanchin-roland, G. D. Costa, and C. Gaillardin, ESCRT-I components of the endocytic machinery are required for Rim101-dependent ambient pH regulation in the yeast Yarrowia lipolytica, Microbiology, vol.151, issue.11, pp.3627-3637, 2005.
DOI : 10.1099/mic.0.28196-0

C. Bona?ti, F. Irlinger, H. E. Spinnler, E. Engel-casaregola, S. et al., An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model, Genomic Exploration of the Hemiascomycetous Yeasts: 17. Yarrowia lipolytica, pp.1671-168495, 2000.
DOI : 10.3168/jds.S0022-0302(05)72839-3

O. Cholet, A. Henaut, S. Casaregola, and P. Bonnarme, Gene Expression and Biochemical Analysis of Cheese-Ripening Yeasts: Focus on Catabolism of L-Methionine, Lactate, and Lactose, Applied and Environmental Microbiology, vol.73, issue.8, pp.2561-2570, 2007.
DOI : 10.1128/AEM.02720-06
URL : https://hal.archives-ouvertes.fr/hal-00164069

G. S. Cobon and J. M. Haslam, The effect of altered membrane sterol composition on the temperature dependence of yeast mitochondrial ATPase, Biochemical and Biophysical Research Communications, vol.52, issue.1, pp.320-326, 1973.
DOI : 10.1016/0006-291X(73)90990-X

G. Corzo and S. Revah, Production and characteristics of the lipase from Yarrowia lipolytica 681, Bioresource Technology, vol.70, issue.2, pp.173-180, 1999.
DOI : 10.1016/S0960-8524(99)00024-3

G. Daum, N. D. Lees, M. Bard, and R. Dickson, Biochemistry, cell biology and molecular biology of lipids ofSaccharomyces cerevisiae, Yeast, vol.267, issue.16, pp.1471-1510, 1998.
DOI : 10.1002/(SICI)1097-0061(199812)14:16<1471::AID-YEA353>3.0.CO;2-Y

A. Straub, D. Suleau, F. Swennen, M. Tekaia, E. Wesolowski-louvel et al., Genome evolution in yeasts, Nature, vol.430, pp.35-44, 2004.
URL : https://hal.archives-ouvertes.fr/hal-00104411

C. B. Epstein and R. A. Butow, Microarray technology ??? enhanced versatility, persistent challenge, Current Opinion in Biotechnology, vol.11, issue.1, pp.36-41167, 2000.
DOI : 10.1016/S0958-1669(99)00065-8

P. Galaup, A. Gautier, Y. Piriou, A. De-villeblanche, A. Valla et al., First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles, Innovative Food Science & Emerging Technologies, vol.8, issue.3, pp.373-378, 2007.
DOI : 10.1016/j.ifset.2007.03.017
URL : https://hal.archives-ouvertes.fr/hal-01186460

P. Galaup, C. Flamin, E. Carlet, and L. Dufosse, HPLC analysis of the pigments produced by the microflora isolated from the ???Protected Designation of Origin??? French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot, Food Research International, vol.38, issue.8-9, pp.855-860, 2005.
DOI : 10.1016/j.foodres.2005.01.011

F. Götz, J. Zabielski, L. Philipson, and M. Lindberg, DNA homology between the arsenate resistance plasmid pSX267 from Staphylococcus xylosus and the penicillinase plasmid pI258 from Staphylococcus aureus, Plasmid, vol.9, issue.2, pp.126-137, 1983.
DOI : 10.1016/0147-619X(83)90015-X

J. A. Grunau and J. M. Swiader, Chromatography of 99 amino acids and other ninhydrin-reactive compounds in the Pickering lithium gradient system, Journal of Chromatography A, vol.594, issue.1-2, pp.165-171, 1992.
DOI : 10.1016/0021-9673(92)80326-P

J. A. Hannon, S. M. Deutsch, M. N. Madec, J. Y. Gassi, M. P. Chapot-chartier et al., Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli Oxygen requirements for growth and citric acid production of Yarrowia lipolytica, International Dairy Journal Imlay, J. A. Pathways of oxidative damage Annual Review of Microbiology FEMS Yeast Research, vol.16, issue.3, pp.324-334395, 2003.

T. Kar, F. Delvigne, M. Masson, J. Destain, and P. Thonart, Investigation of the effect of different extracellular factors on the lipase production by Yarrowia lipolityca on the basis of a scale-down approach, Journal of Industrial Microbiology & Biotechnology, vol.206, issue.124, pp.1053-1059, 2008.
DOI : 10.1007/s10295-008-0382-1

M. Leclercq-perlat, A. Oumer, J. Bergere, H. Spinnler, and G. Corrieu, Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese, Journal of Dairy Research, vol.66, issue.2, pp.271-281, 1999.
DOI : 10.1017/S0022029999003362

G. Lenaz, Role of mitochondria in oxidative stress and ageing, Biochimica et Biophysica Acta (BBA) - Bioenergetics, vol.1366, issue.1-2, pp.53-67, 1998.
DOI : 10.1016/S0005-2728(98)00120-0

G. G. Lennon, High-throughput gene expression analysis for drug discovery, Drug Discovery Today, vol.5, issue.2, pp.59-66, 2000.
DOI : 10.1016/S1359-6446(99)01448-8

T. Lodi, A. Alberti, B. Guiard, and I. Ferrero, Regulation of the Saccharomyces cerevisiae DLD1 gene encoding the mitochondrial protein D -lactate ferricytochrome c oxidoreductase by HAP1 and HAP2/3/4/5, Molecular and General Genetics MGG, vol.262, issue.4-5, pp.623-632, 1999.
DOI : 10.1007/s004380051125

T. Lodi and I. Ferrero, Isolation of the DLD gene of Saccharomyces cerevisiae encoding the mitochondrial enzyme D-lactate ferricytochrome c oxidoreductase, MGG Molecular & General Genetics, vol.104, issue.3, pp.315-324, 1993.
DOI : 10.1007/BF00291989

T. Lodi, F. Fontanesi, and B. Guiard, Co-ordinate regulation of lactate metabolism genes in yeast: the role of the lactate permease gene JEN1 Molecular Genetics and Genomics, pp.838-847, 2002.

T. Lodi and B. Guiard, Complex transcriptional regulation of the Saccharomyces cerevisiae CYB2 gene encoding cytochrome b2: CYP1(HAP1) activator binds to the CYB2 upstream activation site UAS1-B2., Molecular and Cellular Biology, vol.11, issue.7, pp.3762-3772, 1991.
DOI : 10.1128/MCB.11.7.3762

M. Maligoy, M. Mercade, M. Cocaign-bousquet, and P. Loubiere, Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae, Applied and Environmental Microbiology, vol.74, issue.2, pp.485-494, 2008.
DOI : 10.1128/AEM.01531-07

C. Monnet, K. Correia, A. Sarthou, and F. Irlinger, Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR, Applied and Environmental Microbiology, vol.72, issue.11, pp.6972-6979, 2006.
DOI : 10.1128/AEM.01303-06

C. Monnet, V. Ulve, A. Sarthou, and F. Irlinger, Extraction of RNA from Cheese without Prior Separation of Microbial Cells, Applied and Environmental Microbiology, vol.74, issue.18, pp.5724-5730, 2008.
DOI : 10.1128/AEM.00716-08
URL : https://hal.archives-ouvertes.fr/hal-01195423

J. Mounier, C. Monnet, N. Jacques, A. Antoinette, F. Irlinger-palmer et al., Assessment of the microbial diversity at the surface of Livarot cheese using culturedependent and independent approaches Rapid quantitative profiling of complex microbial populations, Journal of Food Microbology Nucl. Acids Res, vol.34, p.5, 2006.

M. W. Pfaffl, A new mathematical model for relative quantification in real-time RT-PCR, Nucleic Acids Research, vol.29, issue.9, p.45, 2001.
DOI : 10.1093/nar/29.9.e45

M. W. Pfaffl, L. Pcr, C. Jolla, M. Poza, A. B. Sestelo et al., Cloning and Expression of the XPR2 Gene from Yarrowia lipolytica in Pichia pastoris Metabolic and Transcriptomic Adaptation of Lactococcus lactis subsp. lactis Biovar diacetylactis in Response to Autoacidification and Temperature Downshift in Skim Milk Diagnostic microbial microarrays in soil ecology, Quantification strategies in real-time Requirement of heme to replace the sparking sterol function in the yeast Saccharomyces cerevisiaeBBA) -Lipids and Lipid Metabolism, pp.3944-39488016, 1997.

M. Yvon and L. Rijnen, Cheese flavour formation by amino acid catabolism, International Dairy Journal, vol.11, issue.4-7, pp.185-201, 2001.
DOI : 10.1016/S0958-6946(01)00049-8

J. Zhou, Microarrays for bacterial detection and microbial community analysis, Current Opinion in Microbiology, vol.6, issue.3, pp.288-294, 2003.
DOI : 10.1016/S1369-5274(03)00052-3

E. Zinser, F. Paltauf, and G. Daum, Sterol composition of yeast organelle membranes and subcellular distribution of enzymes involved in sterol metabolism., Journal of Bacteriology, vol.175, issue.10, pp.2853-2858, 1993.
DOI : 10.1128/jb.175.10.2853-2858.1993

. Désacidification-du-caillé, et jouerait un rôle de signalisation entre les levures (Gori et coll, Palkova et coll, 1997.

H. Abriouel, A. Martín-platero, M. Maqueda, E. Valdivia, and M. Martínez-bueno, Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods, International Journal of Food Microbiology, vol.127, issue.3, pp.200-208, 2008.
DOI : 10.1016/j.ijfoodmicro.2008.07.004

H. M. Abu-tarboush, Comparison of Associative Growth and Proteolytic Activity of Yogurt Starters in Whole Milk from Camels and Cows, Journal of Dairy Science, vol.79, issue.3, pp.366-371, 1996.
DOI : 10.3168/jds.S0022-0302(96)76373-7

M. R. Adams and C. J. Hall, Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures, International Journal of Food Science & Technology, vol.5, issue.4, pp.287-292, 1988.
DOI : 10.1111/j.1365-2621.1988.tb00581.x

E. Addis, G. H. Fleet, J. M. Cox, D. Kolak, and T. Leung, The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses, International Journal of Food Microbiology, vol.69, issue.1-2, pp.25-36, 2001.
DOI : 10.1016/S0168-1605(01)00569-4

N. Ahamad and E. H. Marth, Behavior of Listeria monocytogenes at 7, 13, 21, and 35??C in Tryptose Broth Acidified with Acetic, Citric, or Lactic Acid, Journal of Food Protection, vol.52, issue.10, pp.688-695, 1989.
DOI : 10.4315/0362-028X-52.10.688

H. Akin, Evolution du pH pendant la fermentation alcoolique de moûts de raisins : modélisation et interprétation métabolique, Thèse de doctorat. Génie des Procédés et Environnement. Institut national polytechnique de Toulouse, pp.21-30, 2008.

J. C. Alwine, D. J. Kemp, and G. R. Stark, Method for detection of specific RNAs in agarose gels by transfer to diazobenzyloxymethyl-paper and hybridization with DNA probes., Proceedings of the National Academy of Sciences of the United States of America, pp.5350-5354, 1977.
DOI : 10.1073/pnas.74.12.5350

M. J. Amoroso, M. C. Manca-de-nadra, and G. Olivier, isolated from market yogurt, Le Lait, vol.69, issue.6, pp.519-528, 1989.
DOI : 10.1051/lait:1989635
URL : https://hal.archives-ouvertes.fr/hal-00929181

L. Anderson and J. Seilhamer, A comparison of selected mRNA and protein abundances in human liver, Electrophoresis, vol.89, issue.3-4, pp.533-537, 1997.
DOI : 10.1002/elps.1150180333

C. Andrighetto, G. Marcazzan, and A. Lombardi, Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese, Letters in Applied Microbiology, vol.24, issue.5, pp.400-405, 2004.
DOI : 10.1128/AEM.69.1.220-226.2003

K. Arfi, F. Amarita, H. E. Spinnler, and P. Bonnarme, Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem, Journal of Biotechnology, vol.105, issue.3, pp.245-253, 2003.
DOI : 10.1016/j.jbiotec.2003.07.003

K. Arfi, M. N. Leclercq-perlat, H. E. Spinnler, and P. Bonnarme, Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening, International Dairy Journal, vol.15, issue.6-9, pp.883-891, 2005.
DOI : 10.1016/j.idairyj.2004.07.019

K. Arfi, H. E. Spinnler, R. Tache, and P. Bonnarme, Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis, Applied and Microbiology Biotechnology, vol.58, pp.503-510, 2002.

K. Arfi, R. Tâche, H. E. Spinnler, and P. Bonnarme, Dual influence of the carbon source and l-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum, Applied Microbiology and Biotechnology, vol.8, issue.4, pp.359-365, 2003.
DOI : 10.1007/s00253-002-1217-z

D. B. Ascon-reyes, M. A. Ascon-cabrera, N. Cochet, and J. M. Lebeault, Indirect Conductance for Measurements of Carbon Dioxide Produced by Streptococcus salivarius ssp. thermophilus TJ 160 in Pure and Mixed Cultures, Journal of Dairy Science, vol.78, issue.1, pp.8-16, 1995.
DOI : 10.3168/jds.S0022-0302(95)76610-3

G. C. Baker, J. J. Smith, and D. A. Cowan, Review and re-analysis of domain-specific 16S primers, Journal of Microbiological Methods, vol.55, issue.3, pp.541-555, 2003.
DOI : 10.1016/j.mimet.2003.08.009

V. Balasubramanyam, Cultural conditions for the production of bacteriocin by a native isolate of Lactobacillus delbruecki ssp. bulgaricus CFR 2028 in milk medium, Journal of Applied Microbiology, vol.84, issue.1, pp.97-102, 1998.
DOI : 10.1046/j.1365-2672.1997.00326.x

A. Barczak, M. W. Rodriguez, K. Hanspers, L. L. Koth, Y. C. Tai et al., Spotted Long Oligonucleotide Arrays for Human Gene Expression Analysis, Genome Research, vol.13, issue.7, pp.1775-1785, 2003.
DOI : 10.1101/gr.1048803

C. Baroiller and J. L. Schmidt, Contribution ?? l'??tude de l'origine des levures du fromage de Camembert, Le Lait, vol.70, issue.1, pp.67-84, 1990.
DOI : 10.1051/lait:199017

C. Béal and I. Sodini, Fabrication des yaourts et des laits fermentés, Les techniques de l'Ingénieur. Editions TI Sciences et Techniques, pp.1-16, 2003.

N. Benkerroum, H. Oubel, and L. B. Mimoun, Behavior of Listeria monocytogenes and Staphylococcus aureus in Yogurt Fermented with a Bacteriocin-Producing Thermophilic Starter, Journal of Food Protection, vol.65, issue.5, pp.799-805, 2002.
DOI : 10.4315/0362-028X-65.5.799

S. Benthin and J. Villadsen, Different inhibition of Lactobacillus delbrueckii subsp.bulgaricus by D-and L-lactic acid: effects on lag phase, growth rate and cell yield, Journal of Applied Microbiology, vol.78, pp.647-654, 1995.

D. Bizani, J. A. Morrissy, A. P. Dominguez, and A. Brandelli, Inhibition of Listeria monocytogenes in dairy products using the bacteriocin-like peptide cerein 8A, International Journal of Food Microbiology, vol.121, issue.2, pp.229-233, 2008.
DOI : 10.1016/j.ijfoodmicro.2007.11.016

W. J. Blake, M. Kaern, C. R. Cantor, and J. J. Collins, Noise in eukaryotic gene expression, Nature, vol.17, issue.6932, pp.633-637, 2003.
DOI : 10.1074/jbc.M105276200

S. Blanchin-roland, C. Otero, R. R. Gaillardin, and C. , Two upstream activation sequences control the expression of the XPR2 gene in the yeast Yarrowia lipolytica., Molecular and Cellular Biology, vol.14, issue.1, pp.327-338, 1994.
DOI : 10.1128/MCB.14.1.327

W. Bockelman, U. Krusch, G. Engel, N. Klijn, G. Smit et al., The microflora of Tilsit cheese. Part 1. Variability of the smear flora, Food / Nahrung, vol.13, issue.4, pp.208-212, 1997.
DOI : 10.1002/food.19970410405

W. Bockelmann and T. Hoppe-seyler, The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk, International Dairy Journal, vol.11, issue.4-7, pp.307-314, 2001.
DOI : 10.1016/S0958-6946(01)00060-7

W. Bockelmann, K. P. Willems, H. Neve, and K. H. Heller, Cultures for the ripening of smear cheeses, International Dairy Journal, vol.15, issue.6-9, pp.719-732, 2005.
DOI : 10.1016/j.idairyj.2004.08.022

C. Bonaïti, F. Irlinger, H. E. Spinnler, and E. Engel, An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model, Journal of Dairy Science, vol.88, issue.5, pp.1671-1684, 2005.
DOI : 10.3168/jds.S0022-0302(05)72839-3

P. Bonnarme, K. Arfi, C. Dury, S. Helinck, M. Yvon et al., Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step, FEMS Microbiology Letters, vol.205, pp.247-252, 2001.

H. Brassow, Phages of Dairy Bacteria, Annual Review of Microbiology, vol.55, issue.1, pp.283-303, 2001.
DOI : 10.1146/annurev.micro.55.1.283

N. M. Brennan, R. Brown, M. Goodfellow, A. C. Ward, T. P. Beresford et al., Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, vol.51, issue.3, pp.843-852, 2001.
DOI : 10.1099/00207713-51-3-843

N. M. Brennan, R. Brown, M. Goodfellow, A. C. Ward, T. P. Beresford et al., Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, vol.51, issue.6, pp.1969-1976, 2001.
DOI : 10.1099/00207713-51-6-1969

N. E. Brinkman, R. A. Haugland, L. J. Wymer, M. Byappanahalli, R. L. Whitman et al., Evaluation of a Rapid, Quantitative Real-Time PCR Method for Enumeration of Pathogenic Candida Cells in Water, Applied and Environmental Microbiology, vol.69, issue.3, pp.1775-1782, 2003.
DOI : 10.1128/AEM.69.3.1775-1782.2003

G. Brûlé, J. Lenoir, and F. Remeuf, La micelle de caséine et la coagulation du lait Le fromage, pp.7-39, 1997.

S. Bustin, A-Z of Quantitative PCR, IUL Biotechnology Series, pp.102-104, 2004.

S. A. Bustin, Absolute quantification of mRNA using real-time reverse transcription polymerase chain reaction assays, Journal of Molecular Endocrinology, vol.25, issue.2, pp.169-193, 2000.
DOI : 10.1677/jme.0.0250169

S. A. Bustin, Quantification of mRNA using real-time reverse transcription PCR (RT-PCR): trends and problems, Journal of Molecular Endocrinology, vol.29, issue.1, pp.23-39, 2002.
DOI : 10.1677/jme.0.0290023

S. A. Bustin, V. Benes, T. Nolan, and M. W. Pfaffl, Quantitative real-time RT-PCR - a perspective, Journal of Molecular Endocrinology, vol.34, issue.3, pp.597-601, 2005.
DOI : 10.1677/jme.1.01755

C. N. Paris, Centre National Interprofessionnel de l'Économie Laitière, 2005.

C. Callon, C. Delbès, F. Duthoit, and M. Montel, Application of SSCP???PCR fingerprinting to profile the yeast community in raw milk Salers cheeses, Systematic and Applied Microbiology, vol.29, issue.2, pp.172-180, 2006.
DOI : 10.1016/j.syapm.2005.07.008

G. Cantéri, Les levains lactiques Le fromage, 1997.

E. Caplice and G. F. Fitzgerald, Food fermentations: role of microorganisms in food production and preservation, International Journal of Food Microbiology, vol.50, issue.1-2, pp.131-149, 1999.
DOI : 10.1016/S0168-1605(99)00082-3

A. Carreira, L. M. Ferreira, and V. Loureiro, Brown Pigments Produced by Yarrowia lipolytica Result from Extracellular Accumulation of Homogentisic Acid, Applied and Environmental Microbiology, vol.67, issue.8, pp.3463-3468, 2001.
DOI : 10.1128/AEM.67.8.3463-3468.2001

C. Bondar, D. Beckerich, J. Bonnarme, and P. , Involvement of a Branched-Chain Aminotransferase in Production of Volatile Sulfur Compounds in Yarrowia lipolytica, Applied and Environmental Microbiology, vol.71, issue.8, pp.4585-4591, 2005.
DOI : 10.1128/AEM.71.8.4585-4591.2005

J. F. Chich, A mini review: proteomic analysis, a post-genomic approach, Le Lait, vol.81, issue.1-2, pp.13-18, 2001.
DOI : 10.1051/lait:2001108
URL : https://hal.archives-ouvertes.fr/hal-00895454

C. Choisy, M. Desmazeaud, J. Gripon, G. Lambert, and J. Lenoir, La biochimie de l, pp.86-153, 1997.

E. Dako, M. Soda, J. Vuillemard, and R. E. Simard, Autolytic properties and aminopeptidase activities of lactic acid bacteria, Food Research International, vol.28, issue.5, pp.503-509, 1995.
DOI : 10.1016/0963-9969(95)00032-1

S. Das, R. Holland, V. L. Crow, R. J. Bennett, and G. J. Manderson, Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese, International Dairy Journal, vol.15, issue.6-9, pp.807-815, 2005.
DOI : 10.1016/j.idairyj.2004.08.023

P. Deetae, P. Bonnarme, E. Spinnler, H. E. Helinck, and S. , Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses Applied microbiology and biotechnology 76, pp.1161-1171, 2007.

C. Delbes, L. Ali-mandjee, and M. Montel, Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses, Applied and Environmental Microbiology, vol.73, issue.6, pp.1882-1891, 2007.
DOI : 10.1128/AEM.01716-06

C. Delbes and M. C. Montel, Design and application of a Staphylococcus-specific single strand conformation polymorphism-PCR analysis to monitor Staphylococcus populations diversity and dynamics during production of raw milk cheese, Letters in Applied Microbiology, vol.49, issue.2, pp.169-74, 2005.
DOI : 10.1016/0168-1605(96)00952-X

J. J. Devoyod, Flore microbienne du fromage de Roquefort. II. - Staphylocoques et microcoques, Le Lait, vol.49, issue.481-482, pp.20-39, 1969.
DOI : 10.1051/lait:1969481-4823
URL : https://hal.archives-ouvertes.fr/hal-00928517

J. R. Dickinson, S. J. Harrison, and M. J. Hewlins, An Investigation of the Metabolism of Valine to Isobutyl Alcohol in Saccharomyces cerevisiae, Journal of Biological Chemistry, vol.273, issue.40, pp.25751-25756, 1998.
DOI : 10.1074/jbc.273.40.25751

J. R. Dickinson and V. Norte, A study of branched-chain amino acid aminotransferase and isolation of mutations affecting the catabolism of branched-chain amino acids in Saccharomyces cerevisiae, FEBS letters, pp.29-32, 1993.

P. Dolci, A. Barmaz, S. Zenato, R. Pramotton, V. Alessandria et al., Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods, Journal of Applied Microbiology, vol.26, issue.1, pp.278-287, 2009.
DOI : 10.1111/j.1365-2672.2008.04001.x

U. Dorigo, L. Volatier, and J. Humbert, Molecular approaches to the assessment of biodiversity in aquatic microbial communities, Water Research, vol.39, issue.11, pp.2207-2218, 2005.
DOI : 10.1016/j.watres.2005.04.007

S. Dudoit, Y. Yang, T. Speed, and M. Callow, Statistical methods for identifying differentially expressed genes in replicated cDNA microarray experiments, Statistica Sinica, vol.12, pp.111-139, 2002.

J. P. Dummont, S. J. Roger, and A. , Etude de compos??s volatils neutres pr??sents dans le Vacherin, Le Lait, vol.54, issue.535-536, pp.243-251, 1974.
DOI : 10.1051/lait:1974535-53611

F. Duthoit, C. Callon, L. Tessier, and M. Montel, Relationships between sensorial characteristics and microbial dynamics in ???Registered Designation of Origin??? Salers cheese, International Journal of Food Microbiology, vol.103, issue.3, pp.259-270, 2005.
DOI : 10.1016/j.ijfoodmicro.2004.11.040

F. Duthoit, J. Godon, and M. Montel, Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis, Applied and Environmental Microbiology, vol.69, issue.7, pp.3840-3848, 2003.
DOI : 10.1128/AEM.69.7.3840-3848.2003

F. Duthoit, L. Tessier, and M. C. Montel, Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes, Journal of Applied Microbiology, vol.54, issue.5, pp.1198-1208, 2005.
DOI : 10.1046/j.1462-2920.2000.00072.x

H. Eisler, K. Fröhlich, and E. Heidenreich, Starvation for an essential amino acid induces apoptosis and oxidative stress in yeast, Experimental Cell Research, vol.300, issue.2, pp.345-353, 2004.
DOI : 10.1016/j.yexcr.2004.07.025

G. El-baradei, A. Delacroix-buchet, and J. Ogier, Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese, Applied and Environmental Microbiology, vol.73, issue.4, pp.1248-1255, 2007.
DOI : 10.1128/AEM.01667-06

E. Soda and M. A. , The role of lactic acid bacteria in accelerated cheese ripening, FEMS Microbiology Reviews, vol.12, issue.1-3, pp.239-251, 1993.
DOI : 10.1111/j.1574-6976.1993.tb00021.x

F. Eliskases-lechner and W. Ginzinger, The bacterial flora of surface-ripened cheeses with special regard to coryneforms, Le Lait, vol.75, issue.6, pp.571-584, 1995.
DOI : 10.1051/lait:1995644
URL : https://hal.archives-ouvertes.fr/hal-00929460

F. Eliskases-lechner and W. Ginzinger, The yeast flora of surface-ripened cheeses, Milchwissenschaft-Milk Science International, vol.50, pp.458-462, 1995.

K. D. Entian and W. M. De-vos, Genetics of subtilin and nisin biosyntheses, Antonie van Leeuwenhoek, vol.202, issue.2, pp.109-117, 1997.
DOI : 10.1007/BF00399416

D. Ercolini, G. Blaiotta, G. Moschetti, and S. Coppola, Evaluation of PCR-DGGE analysis for molecular typing cheeses, Annals of Microbiology, vol.52, pp.81-87, 2002.

G. H. Fleet, Yeasts in foods and beverages: impact on product quality and safety, Current Opinion in Biotechnology, vol.18, issue.2, pp.170-175, 2007.
DOI : 10.1016/j.copbio.2007.01.010

A. B. Flórez and B. Mayo, Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE, International Journal of Food Microbiology, vol.110, issue.2, pp.165-171, 2006.
DOI : 10.1016/j.ijfoodmicro.2006.04.016

P. Fournier, L. Guyaneux, M. Chasles, and C. Gaillardin, Scarcity of ars sequences isolated in a morphogenesis mutant of the yeast Yarrowia lipolytica, pp.25-36, 1991.

P. F. Fox and P. L. Mcsweeney, Cheese, chemistry, physics and microbiology. General aspects, 2004.

P. F. Fox and J. M. Wallace, Formation of Flavor Compounds in Cheese, Advances in Applied Microbiology, vol.45, pp.17-85, 1997.
DOI : 10.1016/S0065-2164(08)70261-2

W. M. Freeman, D. J. Robertson, and K. Vrana, Fundamentals of DNA hybridization arrays for gene expression analysis, Biotechniques, vol.29, pp.1042-1046, 2000.

J. Furet, P. Quénée, and P. Tailliez, Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR, International Journal of Food Microbiology, vol.97, issue.2, pp.197-207, 2004.
DOI : 10.1016/j.ijfoodmicro.2004.04.020

T. H. Gadaga, A. N. Mutukumira, and J. A. Narvhus, The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk, International Journal of Food Microbiology, vol.68, issue.1-2, pp.21-32, 2001.
DOI : 10.1016/S0168-1605(01)00466-4

C. Gaillardin and A. M. Ribet, LEU2 directed expression of ?-galactosidase activity and phleomycin resistance in Yarrowia lipolytica, Current Genetics, vol.76, issue.5, pp.369-375, 1987.
DOI : 10.1007/BF00378179

C. Gaillardin, A. M. Ribet, and H. Heslot, Integrative transformation of the yeast Yarrowia lipolytica Current Genetics, pp.49-58, 1985.

E. Y. Gavrish, V. I. Vrauzova, N. V. Potekhina, S. G. Karasev, E. G. Poltnikova et al., Three new spices of Brevibacteria, Brevibacterium antiquum sp. nov, pp.176-183, 2004.

R. Gelsomino, M. Vancanneyt, C. Snauwaert, K. Vandemeulebroecke, B. Hoste et al., Corynebacterium mooreparkense, a later heterotypic synonym of Corynebacterium variabile, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, vol.55, issue.3, pp.1129-1131, 2005.
DOI : 10.1099/ijs.0.63420-0

T. Gingeras and C. Rosenow, Studying microbial genomes with high-density oligonucleotide arrays, ASM News, vol.66, pp.463-469, 2000.

D. G. Ginzinger, Gene quantification using real-time quantitative PCR, Experimental Hematology, vol.30, issue.6, pp.503-512, 2002.
DOI : 10.1016/S0301-472X(02)00806-8

S. Goerges, J. Mounier, M. C. Rea, R. Gelsomino, V. Heise et al., Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese, Applied and Environmental Microbiology, vol.74, issue.7, pp.2210-2217, 2008.
DOI : 10.1128/AEM.01663-07
URL : https://hal.archives-ouvertes.fr/hal-00557107

K. Gori, H. D. Mortensen, N. Arneborg, and L. Jespersen, Ammonia Production and Its Possible Role as a Mediator of Communication for Debaryomyces hansenii and Other Cheese-Relevant Yeast Species, Journal of Dairy Science, vol.90, issue.11, pp.5032-5041, 2007.
DOI : 10.3168/jds.2006-750

S. Granjeaud, F. Bertucci, and B. R. Jordan, Expression profiling: DNA arrays in many guises, BioEssays, vol.14, issue.9, pp.781-790, 1999.
DOI : 10.1002/(SICI)1521-1878(199909)21:9<781::AID-BIES10>3.0.CO;2-2

M. Guéguen, Les levures, agents indispensables en industries agro-alimentaires Bulletin de la Société Française de Microbiologie 10, pp.273-278, 1995.

L. Guillier, V. Stahl, B. Hezard, E. Notz, and R. Briandet, Modelling the competitive growth between Listeria monocytogenes and biofilm microflora of smear cheese wooden shelves, International Journal of Food Microbiology, vol.128, issue.1, pp.51-57, 2008.
DOI : 10.1016/j.ijfoodmicro.2008.06.028

A. Guillot, C. Gitton, P. Anglade, and M. Mistou, Proteomic analysis of Lactococcus lactis, a lactic acid bacterium, PROTEOMICS, vol.3, issue.3, pp.337-354, 2003.
DOI : 10.1002/pmic.200390047

S. Gummalla and J. R. Broadbent, Tyrosine and Phenylalanine Catabolism by Lactobacillus Cheese Flavor Adjuncts, Journal of Dairy Science, vol.84, issue.5, pp.1011-1019, 2001.
DOI : 10.3168/jds.S0022-0302(01)74560-2
URL : https://works.bepress.com/jeff_broadbent/116/download/

O. Gvozdiak, T. M. Nogina, and P. Schumann, Taxonomic Study of the Genus Brachybacterium: Brachybacterium nesterenkovii sp. nov., International Journal of Systematic Bacteriology, vol.42, issue.1, pp.74-78, 1992.
DOI : 10.1099/00207713-42-1-74

S. P. Gygi, Y. Rochon, B. R. Franza, and R. Aebersold, Correlation between Protein and mRNA Abundance in Yeast, Molecular and Cellular Biology, vol.19, issue.3, pp.1720-1730, 1999.
DOI : 10.1128/MCB.19.3.1720

B. V. Hansena, B. U. Houlbergb, and Y. Ardö, Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain, International Dairy Journal, vol.11, issue.4-7, pp.225-233, 2001.
DOI : 10.1016/S0958-6946(01)00052-8

M. Hassouna and N. Guizani, Evolution de la flore microbienne et des caractéristiques physico-chimiques au cours de la maturation du fromage tunisien de type Camembert fabriqué avec du lait pasteurisé, Revue. Association africaine de microbiologie et d'hygiène alimentaire, S. Microbiologie, hygiène alimentaire, pp.14-23, 1989.

L. Herve-jimenez, I. Guillouard, E. Guedon, S. Boudebbouze, P. Hols et al., Postgenomic Analysis of Streptococcus thermophilus Cocultivated in Milk with Lactobacillus delbrueckii subsp. bulgaricus: Involvement of Nitrogen, Purine, and Iron Metabolism, Applied and Environmental Microbiology, vol.75, issue.7, pp.2062-2073, 2009.
DOI : 10.1128/AEM.01984-08

L. Herve-jimenez, I. Guillouard, E. Guedon, C. Gautier, S. Boudebbouze et al., Physiology of Streptococcus thermophilus during the late stage of milk fermentation with special regard to sulfur amino-acid metabolism, PROTEOMICS, vol.70, issue.20, pp.4273-4286, 2008.
DOI : 10.1002/pmic.200700489

J. Hinfray, Les puces à, ADN Biofutur, vol.166, pp.1-15, 1997.

T. Hoen, A. C. Peter, R. Turk, J. M. Boer, E. Sterrenburg et al., Intensity-based analysis of two-colour microarrays enables efficient and flexible hybridization designs, Nucleic Acids Research, vol.32, issue.4, p.41, 2004.
DOI : 10.1093/nar/gnh038

W. H. Holzapfel, R. Geisen, and U. Schillinger, Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes, International Journal of Food Microbiology, vol.24, issue.3, pp.343-362, 1995.
DOI : 10.1016/0168-1605(94)00036-6

T. S. Hoppe-seyler, B. Jaeger, W. Bockelmann, W. H. Noordman, A. Geis et al., Molecular Identification and Differentiation of Staphylococcus Species and Strains of Cheese Origin, Systematic and Applied Microbiology, vol.27, issue.2, pp.211-219, 2004.
DOI : 10.1078/072320204322881835

A. J. Hyde, J. Parisot, A. Mcnichol, and B. B. Bonev, Nisin-induced changes in Bacillus morphology suggest a paradigm of antibiotic action, Proceedings of the National Academy of Sciences of the United States of America, 2006.
DOI : 10.1073/pnas.0608373104

F. Irlinger, Caractérisation phénotypique et moléculaire de la diversité des bactéries d'intérêt technologique, de la surface des fromages, Thèse de doctorat, 2000.

F. Irlinger, Safety assessment of dairy microorganisms: Coagulase-negative staphylococci???, International Journal of Food Microbiology, vol.126, issue.3, pp.302-310, 2008.
DOI : 10.1016/j.ijfoodmicro.2007.08.016

F. Irlinger and A. Morvan, Taxonomic Characterization of Coagulase-Negative Staphylococci in Ripening Flora from Traditional French Cheeses, Systematic and Applied Microbiology, vol.20, issue.2, pp.319-328, 1997.
DOI : 10.1016/S0723-2020(97)80079-3

F. Irlinger and J. Mounier, Microbial interactions in cheese: implications for cheese quality and safety, Current Opinion in Biotechnology, vol.20, issue.2, 2009.
DOI : 10.1016/j.copbio.2009.02.016
URL : https://hal.archives-ouvertes.fr/hal-00557069

R. Iseppi, F. Pilati, M. Marini, M. Toselli, S. De-niederhäusern et al., Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging, International Journal of Food Microbiology, vol.123, issue.3, pp.281-287, 2008.
DOI : 10.1016/j.ijfoodmicro.2007.12.015

T. Jacobsen and O. M. Poulsen, Comparison of lipases from different strains of the fungus Geotrichum candidum, Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, vol.1257, issue.2, pp.96-102, 1995.
DOI : 10.1016/0005-2760(95)00059-L

J. E. Jameson, A discussion of the dynamics of salmonella enrichment, Journal of Hygiene, vol.52, issue.02, pp.193-207, 1962.
DOI : 10.1016/S0140-6736(01)16933-3

J. Jany and G. Barbier, Culture-independent methods for identifying microbial communities in cheese, Food Microbiology, vol.25, issue.7, pp.839-848, 2008.
DOI : 10.1016/j.fm.2008.06.003
URL : https://hal.archives-ouvertes.fr/hal-00561679

J. Jauniaux and M. G. , GAP1, the general amino acid permease gene of Saccharomyces cerevisiae. Nucleotide sequence, protein similarity with the other bakers yeast amino acid permeases, and nitrogen catabolite repression, European Journal of Biochemistry, vol.157, issue.1, pp.39-44, 1990.
DOI : 10.1146/annurev.biochem.54.1.631

V. Juillard, L. Bars, D. Kunji, E. R. Konings, W. N. Gripon et al., Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk, Applied and Environmental Microbiology, vol.61, pp.3024-3030, 1995.

D. Kagkli, P. Bonnarme, C. Neuveglise, T. M. Cogan, and S. Casaregola, L-Methionine Degradation Pathway in Kluyveromyces lactis: Identification and Functional Analysis of the Genes Encoding L-Methionine Aminotransferase, Applied and Environmental Microbiology, vol.72, issue.5, pp.3330-3335, 2006.
DOI : 10.1128/AEM.72.5.3330-3335.2006
URL : https://hal.archives-ouvertes.fr/hal-00164087

S. D. Kohlwein and F. Paltauf, Uptake of fatty acids by the yeasts, Saccharomyces uvarum and Saccharomycopsis lipolytica, Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, vol.792, issue.3, pp.310-317, 1984.
DOI : 10.1016/0005-2760(84)90198-X

T. Komprda, J. Neznalovà, S. Standara, and S. Bover-cid, Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poli??an, Meat Science, vol.59, issue.3, pp.267-276, 2001.
DOI : 10.1016/S0309-1740(01)00079-1

N. Kreger-van-rij, The yeasts, a taxonomic study, 1984.

P. J. Lagoda and F. Regad, Les puces à ADN : outils pour une nouvelle vision de la diversité et des ressources génétiques. Cahiers Agricultures, Cahiers d'études et de recherches francophones, pp.329-340, 2000.

J. Law and A. Haandrikman, Proteolytic enzymes of lactic acid bacteria, International Dairy Journal, vol.7, issue.1, pp.1-11, 1997.
DOI : 10.1016/0958-6946(95)00073-9

L. Bourhis, A. Doré, J. Carlier, J. Chamba, J. Popoff et al., Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese, International Journal of Food Microbiology, vol.113, issue.2, pp.154-163, 2007.
DOI : 10.1016/j.ijfoodmicro.2006.06.027

L. Bourhis, A. Saunier, K. Dore, J. Carlier, J. Chamba et al., Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis, Applied and Environmental Microbiology, vol.71, issue.1, pp.29-38, 2005.
DOI : 10.1128/AEM.71.1.29-38.2005

L. Dall, M. T. Nicaud, J. M. Gaillardin, and C. , Multiple-copy integration in the yeast Yarrowia lipolytica, Current Genetics, vol.14, issue.1, pp.38-44, 1994.
DOI : 10.1007/BF00326302

L. Graët, Y. Brûlé, G. Maubois, J. L. Oeuvrard, and G. , R??partition et ??volution des ??l??ments min??raux au cours de l'affinage des fromages ?? p??te cuite type Beaufort, Le Lait, vol.66, issue.4, pp.391-404, 1986.
DOI : 10.1051/lait:1986425

J. Lecocq, M. Gueguen, and O. Coiffier, Importance de l'association Geotrichum candidum-Brevibacterium linens pour l'affinage de fromages à croûte lavée, Science des Aliments, vol.16, pp.317-327, 1996.

C. Lee, S. Lucas, and M. J. Desmazeaud, Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria, FEMS Microbiology Letters, vol.26, issue.2, pp.201-205, 1985.
DOI : 10.1111/j.1574-6968.1985.tb01591.x

G. Lefresne, Identification aromatique par phénotypie et ribotypie de la flore corynéforme de la surface des fromages, Thèse de doctorat, 2000.

G. G. Lennon and H. Lehrach, Hybridization analyses of arrayed cDNA libraries, Trends in Genetics, vol.7, issue.10, pp.314-317, 1991.
DOI : 10.1016/0168-9525(91)90420-U

P. Liang and A. B. Pardee, Differential display of eukaryotic messenger RNA by means of the polymerase chain reaction, Science, vol.257, issue.5072, pp.967-971, 1992.
DOI : 10.1126/science.1354393

L. Liu, P. O-'conner, P. D. Cotter, C. Hill, and R. P. Ross, Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis, Journal of Applied Microbiology, vol.62, issue.4, pp.1059-1066, 2008.
DOI : 10.1023/A:1020660321724

K. J. Livak and T. D. Schmittgen, Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2-[Delta][Delta]CT Method, pp.402-408, 2001.

M. Loessner, S. Guenther, S. Steffan, and S. Scherer, A Pediocin-Producing Lactobacillus plantarum Strain Inhibits Listeria monocytogenes in a Multispecies Cheese Surface Microbial Ripening Consortium, Applied and Environmental Microbiology, vol.69, issue.3, pp.1854-1857, 2003.
DOI : 10.1128/AEM.69.3.1854-1857.2003

S. Lortal and M. Chapot-chartier, Role, mechanisms and control of lactic acid bacteria lysis in cheese, International Dairy Journal, vol.15, issue.6-9, pp.857-871, 2005.
DOI : 10.1016/j.idairyj.2004.08.024

V. Lucia, B. Daniela, and L. Rosalba, Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening, International Journal of Food Microbiology, vol.69, issue.1-2, pp.113-123, 2001.
DOI : 10.1016/S0168-1605(01)00578-5

F. Lücke, Utilization of microbes to process and preserve meat, Meat Science, vol.56, issue.2, pp.105-115, 2000.
DOI : 10.1016/S0309-1740(00)00029-2

A. Maoz, R. Mayr, and S. Scherer, Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia, Applied and Environmental Microbiology, vol.69, issue.7, pp.4012-4018, 2003.
DOI : 10.1128/AEM.69.7.4012-4018.2003

N. Marcellino and D. R. Benson, Scanning electron and light microscopic study of microbial succession on Bethlehem St. Nectaire cheese, Applied and Environmental Microbiology, vol.58, pp.3448-3454, 1992.

L. Marilley and M. G. Casey, Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains, International Journal of Food Microbiology, vol.90, issue.2, pp.139-159, 2004.
DOI : 10.1016/S0168-1605(03)00304-0

W. Masoud and M. Jakobsen, The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria, International Dairy Journal, vol.15, issue.1, pp.69-77, 2005.
DOI : 10.1016/j.idairyj.2004.05.008

S. Massa and G. C. Turtura, Identification of Staphylococci and Micrococci isolated from hard cheese made from raw cow and sheep milk, Milchwissenschaft, vol.44, pp.219-221, 1989.

T. Matsuki, K. Watanabe, J. Fujimoto, T. Takada, and R. Tanaka, Use of 16S rRNA Gene-Targeted Group-Specific Primers for Real-Time PCR Analysis of Predominant Bacteria in Human Feces, Applied and Environmental Microbiology, vol.70, issue.12, pp.7220-7228, 2004.
DOI : 10.1128/AEM.70.12.7220-7228.2004

G. Mauriello, L. Moio, A. Genovese, and D. Ercolini, Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture, Journal of Dairy Science, vol.86, issue.2, 2003.
DOI : 10.3168/jds.S0022-0302(03)73627-3

M. Sweeney and P. L. , Biochemistry of cheese ripening, International Journal of Dairy Technology, vol.57, pp.127-144, 2004.

P. Molimard and H. E. Spinnler, Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties, Journal of Dairy Science, vol.79, issue.2, pp.169-184, 1996.
DOI : 10.3168/jds.S0022-0302(96)76348-8

M. Morín, L. Monteoliva, M. Insenser, C. Gil, and Á. Domínguez, Proteomic analysis reveals metabolic changes during yeast to hypha transition inYarrowia lipolytica, Journal of Mass Spectrometry, vol.787, issue.11, pp.1453-1462, 2007.
DOI : 10.1002/jms.1284

J. Mounier, R. Gelsomino, S. Goerges, M. Vancanneyt, K. Vandemeulebroecke et al., Surface Microflora of Four Smear-Ripened Cheeses, Applied and Environmental Microbiology, vol.71, issue.11, pp.6489-6500, 2005.
DOI : 10.1128/AEM.71.11.6489-6500.2005

J. Mounier, S. Goerges, R. Gelsomino, M. Vancanneyt, K. Vandemeulebroecke et al., Sources of the adventitious microflora of a smear-ripened cheese, Journal of Applied Microbiology, vol.5, issue.3, pp.668-681, 2006.
DOI : 10.1016/S0168-1605(98)00042-7

J. Mounier, C. Monnet, N. Jacques, A. Antoinette, and F. Irlinger, Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches, International Journal of Food Microbiology, vol.133, issue.1-2, 2009.
DOI : 10.1016/j.ijfoodmicro.2009.04.020
URL : https://hal.archives-ouvertes.fr/hal-00557000

J. Mounier, C. Monnet, T. Vallaeys, R. Arditi, A. Sarthou et al., Microbial Interactions within a Cheese Microbial Community, Applied and Environmental Microbiology, vol.74, issue.1, pp.172-181, 2008.
DOI : 10.1128/AEM.01338-07
URL : https://hal.archives-ouvertes.fr/hal-00556971

J. Mounier, M. C. Rea, P. M. O-'connor, G. F. Fitzgerald, and T. M. Cogan, Growth Characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. Isolated from Surface-Ripened Cheese, Applied and Environmental Microbiology, vol.73, issue.23, pp.7732-7739, 2007.
DOI : 10.1128/AEM.01260-07
URL : https://hal.archives-ouvertes.fr/hal-00557184

N. Nagase, A. Sasaki, K. Yamashita, A. Shimizu, Y. Wakita et al., Isolation and Species Distribution of Staphylococci from Animal and Human Skin, Journal of Veterinary Medical Science, vol.64, issue.3, pp.245-250, 2002.
DOI : 10.1292/jvms.64.245

J. A. Narvhus and T. H. Gadaga, The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review, International Journal of Food Microbiology, vol.86, issue.1-2, pp.51-60, 2003.
DOI : 10.1016/S0168-1605(03)00247-2

C. Neuveglise, F. Chalvet, P. Wincker, C. Gaillardin, and S. Casaregola, Mutator-Like Element in the Yeast Yarrowia lipolytica Displays Multiple Alternative Splicings, Eukaryotic Cell, vol.4, issue.3, pp.615-624, 2005.
DOI : 10.1128/EC.4.3.615-624.2005
URL : https://hal.archives-ouvertes.fr/hal-00101354

A. Noomen, Proteolysis in cheese: sources and consequences, Netherlands Milk and Dairy Journal, vol.37, pp.96-97, 1983.

&. Smit and G. , Growth stimulation of Brevibacterium sp. by siderophores, Journal of Applied Microbiology, vol.101, pp.637-646, 2006.

O. Sullivan, L. O-'connor, E. B. Ross, R. P. Hill, and C. , Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese, Journal of Applied Microbiology, vol.29, issue.1, pp.135-143, 2006.
DOI : 10.1046/j.1365-2672.1997.00349.x

J. Ogier, O. Son, A. Gruss, P. Tailliez, and A. Delacroix-buchet, Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis, Applied and Environmental Microbiology, vol.68, issue.8, pp.3691-3701, 2002.
DOI : 10.1128/AEM.68.8.3691-3701.2002

J. C. Ogier, V. Lafarge, V. Girard, A. Rault, V. Maladen et al., Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis, Applied and Environmental Microbiology, vol.70, issue.9, pp.5628-5643, 2004.
DOI : 10.1128/AEM.70.9.5628-5643.2004

D. H. Oh and D. L. Marshall, Antimicrobial activity of ethanol, glycerol monolaurate or lactic acid against Listeria monocytogenes, International Journal of Food Microbiology, vol.20, issue.4, pp.239-246, 1993.
DOI : 10.1016/0168-1605(93)90168-G

N. F. Olson, The impact of lactic acid bacteria on cheese flavor, FEMS Microbiology Letters, vol.87, issue.1-2, pp.131-147, 1990.
DOI : 10.1111/j.1574-6968.1990.tb04884.x

M. J. Ortiz-de-apocada, M. D. Selgas, and J. A. Ordonez, Lipolytic and proteolytic activities of micrococci isolated from cheese, Food Research International, vol.26, issue.5, pp.319-325, 1993.
DOI : 10.1016/0963-9969(93)90074-S

Z. Palkova and J. Forstova, Yeast colonies synchronise their growth and development, Journal of Cell Science, vol.113, pp.1923-1928, 2000.

Z. Palkova and L. Vachova, Ammonia signaling in yeast colony formation, Internatinal Review of Cytology, vol.225, pp.229-72, 2003.
DOI : 10.1016/S0074-7696(05)25006-4

Z. Palkova and L. Vachova, Life within a community: benefit to yeast long-term survival, FEMS Microbiology Reviews, vol.30, issue.5, pp.806-824, 2006.
DOI : 10.1111/j.1574-6976.2006.00034.x

S. Papanikolaou and G. Aggelis, Modeling Lipid Accumulation and Degradation in Yarrowia lipolytica Cultivated on Industrial Fats, Current Microbiology, vol.46, issue.6, pp.398-402, 2003.
DOI : 10.1007/s00284-002-3907-2

S. Parayre, H. Falentin, M. Madec, K. Sivieri, L. Dizes et al., Easy DNA extraction method and optimisation of PCR-Temporal Temperature Gel Electrophoresis to identify the predominant high and low GC-content bacteria from dairy products, Journal of Microbiological Methods, vol.69, issue.3, pp.431-441, 2007.
DOI : 10.1016/j.mimet.2007.02.011
URL : https://hal.archives-ouvertes.fr/hal-01454027

L. Pearce and S. Flint, STREPTOCOCCUS THERMOPHILUS, Encyclopedia of Dairy Sciences, pp.2577-2582, 2003.
DOI : 10.1016/B0-12-227235-8/00474-0

S. R. Pennington, M. R. Wilkins, D. F. Hochstrasser, and M. J. Dunn, Proteome analysis: from protein characterization to biological function, Trends in Cell Biology, vol.7, issue.4, pp.168-173, 1997.
DOI : 10.1016/S0962-8924(97)01033-7

T. K. Pham and P. C. Wright, in Very High Glucose Conditions with Amino Acid Supplementation, Journal of Proteome Research, vol.7, issue.11, pp.4766-4774, 2008.
DOI : 10.1021/pr800331s

E. Poitras and A. Houde, La PCR en temps réel: principes et applications, Reviews in Biology and Biotechnology, vol.2, pp.2-11, 2002.

J. L. Rademaker, M. Peinhopf, L. Rijnen, W. Bockelmann, and W. H. Noordman, The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis, International Dairy Journal, vol.15, issue.6-9, pp.785-794, 2005.
DOI : 10.1016/j.idairyj.2004.08.027

J. P. Ramet, Technologie comparée des différents types de caillé Le fromage. Technique et Documentation, pp.334-364, 1997.

C. L. Randazzo, E. E. Vaughan, and C. Caggia, Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR???DGGE analyses, International Journal of Food Microbiology, vol.109, issue.1-2, pp.1-8, 2006.
DOI : 10.1016/j.ijfoodmicro.2005.11.002

F. P. Rattray and P. F. Fox, Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review, Journal of Dairy Science, vol.82, issue.5, pp.891-909, 1999.
DOI : 10.3168/jds.S0022-0302(99)75308-7

M. C. Rea, S. Gorges, R. Gelsomino, N. M. Brennan, J. Mounier et al., Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese, Journal of Dairy Science, vol.90, issue.5, pp.2200-2210, 2007.
DOI : 10.3168/jds.2006-377

A. Relogio, C. Schwager, A. Richter, W. Ansorge, and J. Valcarcel, Optimization of oligonucleotide-based DNA microarrays, Nucleic Acids Research, vol.30, issue.11, p.51, 2002.
DOI : 10.1093/nar/30.11.e51

C. Reviriego, L. Fernández, and J. M. Rodríguez, A Food-Grade System for Production of Pediocin PA-1 in Nisin-Producing and Non???Nisin-Producing Lactococcus lactis Strains: Application To Inhibit Listeria Growth in a Cheese Model System, Journal of Food Protection, vol.70, issue.11, pp.2512-2517, 2007.
DOI : 10.4315/0362-028X-70.11.2512

R. K. Robinson, A. Y. Tamime, and M. Wszolek, Dairy Microbiology Handbook, the Microbiology of Milk and Milk Products, 2002.

R. Roostita and G. H. Fleet, The occurrence and growth of yeasts in Camembert and Blue-veined cheeses, International Journal of Food Microbiology, vol.28, issue.3, pp.393-404, 1996.
DOI : 10.1016/0168-1605(95)00018-6

A. D. Saizieu, U. Certa, J. Warrington, C. Gray, W. Keck et al., Bacterial transcript imaging by hybridization of total RNA to oligonucleotide arrays, Nature Biotechnology, vol.92, issue.1, pp.45-48, 1998.
DOI : 10.1046/j.1365-2958.1997.2481617.x

M. Saubusse, L. Millet, C. Delbès, C. Callon, and M. C. Montel, Application of Single Strand Conformation Polymorphism ??? PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes, International Journal of Food Microbiology, vol.116, issue.1, pp.126-135, 2007.
DOI : 10.1016/j.ijfoodmicro.2006.12.024

M. Schena, DNA microarray: a pratical approach, 1999.

T. D. Schmittgen and B. A. Zakrajsek, Effect of experimental treatment on housekeeping gene expression: validation by real-time, quantitative RT-PCR, Journal of Biochemical and Biophysical Methods, vol.46, issue.1-2, pp.69-81, 2000.
DOI : 10.1016/S0165-022X(00)00129-9

T. D. Schmittgen, B. A. Zakrajsek, A. G. Mills, V. Gorn, M. J. Singer et al., Quantitative Reverse Transcription???Polymerase Chain Reaction to Study mRNA Decay: Comparison of Endpoint and Real-Time Methods, Analytical Biochemistry, vol.285, issue.2, pp.194-204, 2000.
DOI : 10.1006/abio.2000.4753

K. Schubert, W. Ludwig, N. Springer, R. M. Kroppenstedt, J. Accolas et al., Two Coryneform Bacteria Isolated from the Surface of French Gruyere and Beaufort Cheeses Are New Species of the Genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov.r, International Journal of Systematic Bacteriology, vol.46, issue.1, pp.81-87, 1996.
DOI : 10.1099/00207713-46-1-81

T. T. Selao, S. Nordlund, and A. Norén, Grown under Different Nitrogen Conditions, Journal of Proteome Research, vol.7, issue.8, pp.3267-3275, 2008.
DOI : 10.1021/pr700771u

Y. Song, C. Liu, and S. M. Finegold, Real-Time PCR Quantitation of Clostridia in Feces of Autistic Children, Applied and Environmental Microbiology, vol.70, issue.11, pp.6459-6465, 2004.
DOI : 10.1128/AEM.70.11.6459-6465.2004

L. E. Soulignac, Propriétés des levures fromagères Influence des sources de carbone utilisées sur leurs aptitudes à désacidifier les caillés et à former des composés d'arôme An improved method for transferring nucleotides from electrophoresis strips to thin layers of ion-exchange cellulose, Thèse de doctorat, pp.317-318, 1974.

H. E. Spinnler and G. Corrieu, Automatic method to quantify starter activity based on pH measurement, Journal of Dairy Research, vol.33, issue.05, pp.755-764, 1989.
DOI : 10.1051/lait:198811

E. Stackebrandt, F. A. Rainey, and N. L. Wardrainey, Proposal for a New Hierarchic Classification System, Actinobacteria classis nov., International Journal of Systematic Bacteriology, vol.47, issue.2, pp.479-491, 1997.
DOI : 10.1099/00207713-47-2-479

M. E. Stiles and W. H. Holzapfel, Lactic acid bacteria of foods and their current taxonomy, International Journal of Food Microbiology, vol.36, issue.1, pp.1-29, 1997.
DOI : 10.1016/S0168-1605(96)01233-0

M. E. Guerzoni, Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese, International Journal of Food Microbiology, vol.69, pp.69-77, 2001.

R. Talon, I. Lebert, A. Lebert, S. Leroy, M. Garriga et al., Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments, Meat Science, vol.77, issue.4, pp.570-579, 2007.
DOI : 10.1016/j.meatsci.2007.05.006

T. Theis, R. A. Skurray, and M. H. Brown, Identification of suitable internal controls to study expression of a Staphylococcus aureus multidrug resistance system by quantitative real-time PCR, Journal of Microbiological Methods, vol.70, issue.2, pp.355-62, 2007.
DOI : 10.1016/j.mimet.2007.05.011

G. Urbach, Contribution of lactic acid bacteria to flavour compound formation in dairy products, International Dairy Journal, vol.5, issue.8, pp.877-903, 1995.
DOI : 10.1016/0958-6946(95)00037-2

L. Váchová, H. Kucerová, F. Devaux, M. Úlehlová, and Z. Palková, Metabolic diversification of cells during the development of yeast colonies, Environmental Microbiology, vol.279, issue.2, pp.494-504, 2009.
DOI : 10.1111/j.1462-2920.2008.01789.x

C. Valance, P. Grignon, N. Valdes-stauber, S. Scherer, and H. Seiler, Amélioration des qualités organoleptiques du Munster par sélection de la flore d'affinage Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses, Thèse de doctorat, pp.115-129, 1996.

T. Van-den-tempel and M. Jakobsen, The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu, International Dairy Journal, vol.10, issue.4, pp.263-270, 2000.
DOI : 10.1016/S0958-6946(00)00053-4

J. Van-der-walt and J. Von-arx, The yeast Yarrowia gen, p.46, 1980.

N. Van-hal, O. Vorst, A. Van-houwelingen, E. Kok, A. Peijnenburg et al., The application of DNA microarrays in gene expression analysis, Journal of Biotechnology, vol.78, issue.3, pp.271-280, 2000.
DOI : 10.1016/S0168-1656(00)00204-2

J. Vandesompele, K. De-preter, F. Pattyn, B. Poppe, N. Van-roy et al., Accurate normalization of real-time quantitative RT-PCR data by geometric averaging of multiple internal control genes, Genome Biology, vol.3, 2002.

L. Vassal, V. Monnet, L. Bars, D. Roux, C. Gripon et al., Relation entre le pH, la composition chimique et la texture des fromages de type Camembert, Le Lait, vol.66, issue.4, 1986.
DOI : 10.1051/lait:1986422
URL : https://hal.archives-ouvertes.fr/hal-00929074

B. C. Viljoen, The interaction between yeasts and bacteria in dairy environments, International Journal of Food Microbiology, vol.69, issue.1-2, pp.37-44, 2001.
DOI : 10.1016/S0168-1605(01)00570-0

B. C. Viljoen, A. R. Khoury, and A. Hattingh, Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses, Food Research International, vol.36, issue.3, pp.275-283, 2003.
DOI : 10.1016/S0963-9969(02)00169-2

R. A. Volkov, I. I. Panchuk, and F. Schoffl, Heat-stress-dependency and developmental modulation of gene expression: the potential of house-keeping genes as internal standards in mRNA expression profiling using real-time RT-PCR, Journal of Experimental Botany, vol.54, issue.391, pp.2343-2349, 2003.
DOI : 10.1093/jxb/erg244

M. G. Weinbauer, Ecology of prokaryotic viruses, FEMS Microbiology Reviews, vol.28, issue.2, pp.127-181, 2004.
DOI : 10.1016/j.femsre.2003.08.001

M. G. Weinbauer and F. Rassoulzadegan, Are viruses driving microbial diversification and diversity?, Environmental Microbiology, vol.68, issue.1, pp.1-11, 2004.
DOI : 10.1046/j.1462-2920.2003.00539.x

L. J. Wickerham, C. P. Kurtzman, and A. I. Herman, Sexual Reproduction in Candida lipolytica, Science, vol.167, issue.3921, 1141.
DOI : 10.1126/science.167.3921.1141

J. Winer, C. K. Jung, I. Shackel, and P. M. Williams, Development and Validation of Real-Time Quantitative Reverse Transcriptase???Polymerase Chain Reaction for Monitoring Gene Expression in Cardiac Myocytesin Vitro, Analytical Biochemistry, vol.270, issue.1, pp.41-49, 1999.
DOI : 10.1006/abio.1999.4085

J. I. Won, Y. L. Yang, B. G. Kim, and C. Y. Choi, Adaptive control of specific growth rate based on proton production in anaerobic fed-batch culture, Biotechnology Letters, vol.30, issue.5, pp.511-516, 1993.
DOI : 10.1007/BF00129328

S. Xu, T. D. Boylston, and B. A. Glatz, Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria, Journal of Agricultural and Food Chemistry, vol.53, issue.23, pp.9064-9072, 2005.
DOI : 10.1021/jf051030u

Y. Yang, M. Buckley, S. Dudoit, and T. Speed, Comparaison of methods for image analysis on cDNA microarray data, Journal of Computational and Graphical Statistics, vol.11, pp.1-40, 2002.

M. L. Yarmush and A. Jayaraman, Advances in Proteomic Technologies, Annual Review of Biomedical Engineering, vol.4, issue.1, pp.349-373, 2002.
DOI : 10.1146/annurev.bioeng.4.020702.153443

D. Yarrow, Four new combinaisons in Yeasts, 1972.

M. Yvon, E. Chambellon, A. Bolotin, and F. Roudot-algaron, Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from Lactococcus lactis subsp. cremoris NCDO 763, Applied and Environmental Microbiology, vol.66, issue.2, pp.571-577, 2000.
DOI : 10.1128/AEM.66.2.571-577.2000

M. Yvon and L. Rijnen, Cheese flavour formation by amino acid catabolism, International Dairy Journal, vol.11, issue.4-7, pp.185-201, 2001.
DOI : 10.1016/S0958-6946(01)00049-8

J. Zhang and C. D. Byrne, Differential priming of RNA templates during cDNA synthesis markedly affects both accuracy and reproducibility of quantitative competitive reverse-transcriptase PCR, Biochemical Journal, vol.337, issue.2, pp.231-241, 1999.
DOI : 10.1042/bj3370231

B. Zikanova, M. Kuthan, M. Ricicova, J. Forstova, and Z. Palkova, Amino acids control ammonia pulses in yeast colonies, Biochemical and Biophysical Research Communications, vol.294, issue.5, pp.962-967, 2002.
DOI : 10.1016/S0006-291X(02)00589-2

G. Zirnstein and R. Hutkins, Streptococcus: Streptococcus thermophilus In Encyclopedia of Food Microbiology, pp.2127-2133, 2000.

A. Zouraria, J. P. Accolasa, and M. J. Desmazeauda, Metabolism and biochemical characteristics of yogurt bacteria. A review, Le Lait, vol.72, issue.1, pp.1-34, 1991.
DOI : 10.1051/lait:199211