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Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates
Characterization of a
Bifidobacterium longum
BORI Dipeptidase Belonging to the U34 Family
Jeong Min Seo, Geun Eog Ji, Sang Hee Cho, Myung Soo Park and Hyong Joo Lee Applied and Environmental Microbiology 73(17) 5598 (2007) https://doi.org/10.1128/AEM.00642-07
Biochemical Properties of Some Thermophilic Lactic Acid Bacteria Strains from Traditional Fermented Milk Relevant to Their Technological Performance as Starter Culture
Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat‐shock protein: application of a two‐plasmid system for constructing food‐grade strains of Streptococcus thermophilus
The complete genome sequence of
Lactobacillus bulgaricus
reveals extensive and ongoing reductive evolution
M. van de Guchte, S. Penaud, C. Grimaldi, V. Barbe, K. Bryson, P. Nicolas, C. Robert, S. Oztas, S. Mangenot, A. Couloux, V. Loux, R. Dervyn, R. Bossy, A. Bolotin, J.-M. Batto, T. Walunas, J.-F. Gibrat, P. Bessières, J. Weissenbach, S. D. Ehrlich and E. Maguin Proceedings of the National Academy of Sciences 103(24) 9274 (2006) https://doi.org/10.1073/pnas.0603024103
Ramesh C. Chandan and Kevin R. O'Rell 195 (2006) https://doi.org/10.1002/9780470277812.ch12
Ebenezer R. Vedamuthu 89 (2006) https://doi.org/10.1002/9780470277812.ch6
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Growth and morphology of thermophilic dairy starters in alginate beads.
Laurence Lamboley, Daniel St-Gelais, Claude P. Champagne and Maryse Lamoureux The Journal of General and Applied Microbiology 49(3) 205 (2003) https://doi.org/10.2323/jgam.49.205
Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria
Production and monomer composition of exopolysaccharides by yogurt starter cultures
Ginka I Frengova, Emilina D Simova, Dora M Beshkova and Zhelyasko I Simov Canadian Journal of Microbiology 46(12) 1123 (2000) https://doi.org/10.1139/w00-103
Proteolytic profiles of yogurt and probiotic bacteria
Influence of water activity on the fermentation of yogurt made with extracellular polysaccharide-producing or non-producing starters
Claudia Fajardo-Lira, Mariano García-Garibay, Carmen Wacher-Rodarte, Amelia Farrés and Valerie M. Marshall International Dairy Journal 7(4) 279 (1997) https://doi.org/10.1016/S0958-6946(97)00011-3
Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh using an improved whey medium
Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss
Graziella Montanari, Carlo Zambonelli, Luigi Grazia, Galja K. Kamesheva and Maja Kh. Shigaeva Journal of Dairy Research 63(2) 327 (1996) https://doi.org/10.1017/S0022029900031836
The cpsABCDE genes involved in polysaccharide production in Streptococcus salivarius ssp. thermophilus strain NCBF 2393
Interactions of temperate bacteriophages of Streptococcus salivarius subsp. thermophilus with lysogenic indicators affect phage DNA restriction patterns and host ranges
