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This article has been cited by the following article(s):
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Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
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Molecular Diversity of Leuconostoc mesenteroides and Leuconostoc citreumIsolated from Traditional French Cheeses as Revealed by RAPD Fingerprinting, 16S rDNA Sequencing and 16S rDNA Fragment Amplification
Effects of variousMicrococcus strains on the ripening and organoleptic characteristics of Arz�a cow's-milk cheese
J. A. Centeno, J. A. Varela, M. Almena and J. L. Rodr�guez-Otero Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203(6) 546 (1996) https://doi.org/10.1007/BF01193161
Characteristics of micrococci from the surface of Roquefort cheese
Effect of cell‐free milk culture liquid of Enterococcus faecalis subsp. liquefaciens on growth, acid production and proteolysis of some commercial starter cultures in milk
