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All issues Volume 84 / No 1-2 (January-April 2004) Lait, 84 1-2 (2004) 155-167 References
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Issue
Lait
Volume 84, Number 1-2, January-April 2004
12th Meeting of the " Club des Bactéries Lactiques ".
Page(s) 155 - 167
DOI https://doi.org/10.1051/lait:2003036
Published online 12 December 2003
References of  Lait 84 (2004) 155-167
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  14. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese, J. Appl. Microbiol. 90 (2001) 600-608 [CrossRef] [PubMed].
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  17. Husson-Kao C., Mengaud J., Gripon J.C., Benbadis L., Chapot-Chartier M.P., Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions, Int. J. Food Microbiol. 55 (2000) 209-213 [CrossRef] [PubMed].
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  19. Jeanson S., Berthier F., Grappin R., Beuvier E., Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses, Lait 83 (2003) 379-396 [EDP Sciences] [CrossRef].
  20. Lick S., Keller M., Bockelmann W., Hellier K., Rapid identification of Streptococcus thermophilus by primer-specific PCR amplification based on its lacZ gene, Syst. Appl. Microbiol. 19 (1996) 74-77.
  21. Terzaghi B.E., Sandine W.E., Improved medium for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
  22. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L., Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses, Lait 78 (1998) 521-542.