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Cited article:

Incorporation of Propionibacteria in Fermented Milks as a Probiotic

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Critical Reviews in Food Science and Nutrition 56 (8) 1290 (2016)
https://doi.org/10.1080/10408398.2013.766584

Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCR

J.K. Jenkins, W.J. Harper and P.D. Courtney
Letters in Applied Microbiology 35 (5) 423 (2002)
https://doi.org/10.1046/j.1472-765X.2002.01212.x

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

C. Hervé, A. Coste, A. Rouault, J. M. Fraslin and M. Gautier
Applied and Environmental Microbiology 67 (1) 231 (2001)
https://doi.org/10.1128/AEM.67.1.231-238.2001

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Jean-René Kerjean, Seamus Condon, Roberta Lodi, et al.
Food Research International 33 (3-4) 281 (2000)
https://doi.org/10.1016/S0963-9969(00)00048-X

Prophage distribution in coryneform bacteria

S. Moreau, V. Leret, C. Le Marrec, H. Varangot, m. Ayache, S. Bonnassie, C. Blanco and A. Trautwetter
Research in Microbiology 146 (6) 493 (1995)
https://doi.org/10.1016/0923-2508(96)80295-6