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Cited article:
M. Gautier , N. Mouchel , A. Rouault , P. Sanséau
Lait, 72 4 (1992) 421-426
Accepted: 1992-05-11
This article has been cited by the following article(s):
9 articles
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
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Victoria Chuat, Rosangela de Freitas and Marion Dalmasso 1301 265 (2015) https://doi.org/10.1007/978-1-4939-2599-5_21
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
Justification of the “Classical” Propionibacterium Species Concept by Ribotyping
K.-H.J. Riedel and T.J. Britz Systematic and Applied Microbiology 19 (3) 370 (1996) https://doi.org/10.1016/S0723-2020(96)80065-8
Occurrence of Propionibacterium freudenreichii bacteriophages in swiss cheese
M Gautier, A Rouault, P Sommer and R Briandet Applied and Environmental Microbiology 61 (7) 2572 (1995) https://doi.org/10.1128/aem.61.7.2572-2576.1995
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
Paracrystalline surface layers of dairy propionibacteria
S Lortal, A Rouault, B Cesselin and U B Sleytr Applied and Environmental Microbiology 59 (8) 2369 (1993) https://doi.org/10.1128/aem.59.8.2369-2374.1993