EDP Sciences logo
Search
Menu
All issues Volume 84 / No 1-2 (January-April 2004) Lait, 84 1-2 (2004) 125-134 References
Free Access
Issue
Lait
Volume 84, Number 1-2, January-April 2004
12th Meeting of the " Club des Bactéries Lactiques ".
Page(s) 125 - 134
DOI https://doi.org/10.1051/lait:2003031
Published online 13 November 2003
References of  Lait 84 (2004) 125-134
  1. Accolas J.P., Veaux M., Auclair J., Étude des interactions entre diverses bactéries lactiques thermophiles et mésophiles, en relation avec la fabrication des fromages à pâte cuite, Lait 51 (1971) 249-272.
  2. Bautista E.S., Dahiya R.S., Speck M.L., Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk, J. Dairy Res. 33 (1966) 299-307.
  3. Bottazzi V., Vescovo V.M., Carbonyl compounds produced by yogurt bacteria, Neth. Milk Dairy J. 23 (1969) 71-78.
  4. Courtin P., Monnet V., Rul F., Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk, Microbiology 148 (2002) 3413-3421 [PubMed].
  5. Davis J.G., Ashton T.R., McCaskill M., Enumeration and viability of L. bulgaricus and St. thermophilus in yogurts, Dairy Ind. (1971) 569-573.
  6. De Man J.C., Rogosa M., Sharpe M.E., A medium for the cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
  7. Desmazeaud M., L'état des connaissances en matière de nutrition des bactéries lactiques, Lait 63 (1983) 267-316.
  8. El-Soda M.A., Abou-Donia S.A., El-Shafy H.K., Mashaly R., Ismail A.A,. Metabolic activities and symbiosis in zabady isolated cultures, Egypt. J. Dairy Sci. 14 (1986) 1-10.
  9. Fredrickson A.G., Behavior of mixed cultures of microorganisms, Ann. Rev. Microbiol. 31 (1977) 63-87.
  10. Galesloot T.E., Hassing F., Veringa H.A., Symbiosis in yogurt (I). Stimulation of Lactobacillus bulgaricus by a factor produced by Streptococcus thermophilus, Neth. Milk Dairy J. 22 (1968) 50-63.
  11. Grande E., Contribution à l'étude du système amérisation/désamérisation de Lactobacillus delbrueckii subsp. bulgaricus dans le yoghourt, Ph.D. Thesis, Institut National Agronomique, Paris-Grignon (1990).
  12. Higashio K., Yoshioka Y., Kikuchi T., Isolation and identification of growth factor of Streptococcus thermophilus by Lactobacillus bulgaricus, J. Agric. Chem. Soc. Jpn. 51 (1977) 203-208.
  13. Kern J., Weiser H.H., Harper W.J., Gould I.A., Observations on organic acids formed during the heat sterilization of milk, J. Dairy Sci. 37 (1954) 904.
  14. Kieronczyk A., Skeie S., Langsrud T., Le Bars D., Yvon M., The nature of aroma compounds produced in cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotranferase activities towards the different amino acids, Int. Dairy J. (2004) in press.
  15. Lee S.Y., Vedamuthu E.R., Washam C.J., Reinbold G.W., An agar medium for the differential enumeration of yogurt starter bacteria, J. Milk Food Technol. 37 (1974) 272-276.
  16. Letort C., Relation entre croissance et nutrition azotée de deux bactéries lactiques thermophiles : Streptococcus thermophilus et Lactobacillus delbrueckii subsp. bulgaricus, Ph.D. Thesis, Université de Poitiers, France (2001).
  17. Letort C., Nardi M., Garault P., Monnet V., Juillard V., Casein utilization by Streptococcus thermophilus results in a diauxic growth in milk, Appl. Environ. Microbiol. 68 (2002) 3162-3165 [CrossRef] [PubMed].
  18. Moon N.J., Reinbold G.W., Commensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, J. Milk Food Technol. 39 (1976) 337-341.
  19. Ney K.H., Prediction of bitterness of peptides from their amino-acid composition, Z. Lebensm. Unters. Forsch. 147 (1971) 64-68.
  20. Perez P.F., De Antoni G.L., Anon M.C., Formate production by Streptococcus thermophilus cultures, J. Dairy Sci. 74 (1991) 2850-2854.
  21. Pette J.W., Lolkema H., Acid formation and aroma formation in yoghurt, Neth. Milk Dairy J. 4 (1950) 261-273.
  22. Pette J.W., Lolkema H., Symbiosis and antibiosis in mixed cultures Lb. bulgaricus and S. thermophilus, Neth. Milk Dairy J. 4 (1950) 197-208.
  23. Radke-Mitchell L., Sandine W.E., Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: a review, J. Food Prot. 47 (1984) 245-248.
  24. Rajagopal S.N., Sandine W.E., Associatice growth and proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in skim milk, J. Dairy Sci. 73 (1990) 894-899.
  25. Saito T., Nakamura T., Kitazawa H., Kawai Y., Itoh T., Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouga cheese, J. Dairy Sci. 83 (2000) 1434-1440 [PubMed].
  26. Smokvina T., Goniak O., Gendre F., The first genome sequence of Lactobacillus delbrueckii bulgaricus, in: 7th symposium on lactic acid bacteria, Egmond aan Zee, The Netherlands, poster H61 (2002).
  27. Susuki I., Kato S., Kitada T., Yano N., Morichi T., Growth of Lactobacillus bulgaricus in: milk. 1. Cell elongation and the role of formic acid in bioled milk, J. Dairy Sci. 69 (1986) 311-320.
  28. Tamime A.Y., Robinson R.K., Yogurt. Science and technology, Woodhead publishing limited, Cambridge, UK, 1999.
  29. Tayeb J., Bouillanne C., Desmazeaud M.J., Computerized control of growth with temperature in a mixed culture of lactic acid bacteria, J. Ferment. Technol. 62 (1984) 461-470.
  30. Terzaghi B.E., Sandine W.E., Improved medium for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
  31. Veringa H.A., Galesloot T.E., Davelaar H., Symbiosis in yoghourt (II). Isolation and identification of a growth factor for Lactobacillus bulgaricus produced by Streptococcus thermophilus, Neth. Milk Dairy J. 22 (1968) 114-120.
  32. Xanthopoulos V., Petridis D., Tzanetakis N., Characterization and classification of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated from traditional Greek yogurts, J. Food Sci. 66 (2001) 747-752.
  33. Zourari A., Accolas J.P., Desmazeaud M.J., Metabolism and biochemical characteristics of yogurt bacteria. A review, Lait 72 (1992) 1-34.