The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Growth of lactic acid bacteria on oilseed crop pea- and chickpea-based media
Baida Djeghri-Hocine, Messaouda Boukhemis, Nourredine Zidoune and Abdeltif Amrane World Journal of Microbiology and Biotechnology 23(6) 765 (2007) https://doi.org/10.1007/s11274-006-9294-2
Evaluation of de‐lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture
BAIDA DJEGHRI‐HOCINE, MESSAOUDA BOUKHEMIS, MOHAMMED NASREDDINE ZIDOUNE and ABDELTIF AMRANE International Journal of Dairy Technology 60(4) 292 (2007) https://doi.org/10.1111/j.1471-0307.2007.00351.x
Batch cultures of supplemented whey permeate using Lactobacillus helveticus: unstructured model for biomass formation, substrate consumption and lactic acid production
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation
Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption
Altered expression of several genes in IIILMan-defective mutants of Streptococcus salivarius demonstrated by two-dimensional gel electrophoresis of cytoplasmic proteins
Cell-wall-associated proteinase of Lactobacillus delbrueckii subsp. bulgaricus CNRZ 397: differential extraction, purification and properties of the enzyme
Patrick Laloi, Dani�le Atlan, Brigitte Blanc, Christophe Gilbert and Raymond Portalier Applied Microbiology and Biotechnology 36(2) 196 (1991) https://doi.org/10.1007/BF00164419
Biochemical evolution of nitrogen compounds during fermentation of wheat bread doughs containing pure cultures of lactic acid bacteria
Concepci�n Collar, Arturo Mascar�s and Carmen Benedito Barber Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 190(5) 397 (1990) https://doi.org/10.1007/BF01202556
Intracellular X‐prolyl dipeptidyl peptidase from Lactococcus lactis spp. lactis: purification and properties
Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs
Carmen Benedito Barber, Concepc�on Collar, Jos� Antonio Prieto and Salvador Barber Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 189(1) 12 (1989) https://doi.org/10.1007/BF01120440
The effect of whey protein hydrolyzates on the lactic acid fermentation
