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All issues Lait, 76 1-2 (1996) 13-24 Article references

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Machine learning-driven GC–MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature

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International Journal of Food Microbiology 448 111581 (2026)
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Current Trends and Potential Applications of Microbial Interactions for Human Welfare

Tiroyaone Shimane Tshikantwa, Muhammad Wajid Ullah, Feng He and Guang Yang
Frontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.01156

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sander Sieuwerts, Frank A. M. de Bok, Jeroen Hugenholtz and Johan E. T. van Hylckama Vlieg
Applied and Environmental Microbiology 74 (16) 4997 (2008)
https://doi.org/10.1128/AEM.00113-08

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

Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them

Emilina Simova, Zhelyasko Simov, Dora Beshkova, Ginka Frengova, Zhechko Dimitrov and Zdravko Spasov
International Journal of Food Microbiology 107 (2) 112 (2006)
https://doi.org/10.1016/j.ijfoodmicro.2005.08.020

Identification and characterization of an oligopeptide transport system in Leuconostoc mesenteroides subsp. mesenteroides CNRZ 1463

V. Germain-Alpettaz and C. Foucaud-Scheunemann
Letters in Applied Microbiology 35 (1) 68 (2002)
https://doi.org/10.1046/j.1472-765X.2002.01130.x

The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extracts

John Conway, Hélène Gaudreau and Claude P Champagne
Canadian Journal of Microbiology 47 (1) 18 (2001)
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Growth‐promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations

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Journal of Chemical Technology & Biotechnology 76 (2) 203 (2001)
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The Contribution of Caseins to the Amino Acid Supply for Lactococcus lactis Depends on the Type of Cell Envelope Proteinase

Benedicte Flambard, Sandra Helinck, Jean Richard and Vincent Juillard
Applied and Environmental Microbiology 64 (6) 1991 (1998)
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Interaction between proteolytic strains of Lactococcus lactis influenced by different types of proteinase during growth in milk

B Flambard, J Richard and V Juillard
Applied and Environmental Microbiology 63 (6) 2131 (1997)
https://doi.org/10.1128/aem.63.6.2131-2135.1997