Characterisation of the stimulants produced by Lactobacillus helveticus in milk for Propionibacterium freudenreichii
Lait, 82 1 (2002) 69-80
Articles citing this article
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).
Cited article:
This article has been cited by the following article(s):
Role of riboflavin and nicotinamide in vitamin B12 production by Propionibacterium freudenreichii
Bhawani Chamlagain, Iida Loivamaa, Ruoxi Zhang, Emmi Hovilehto, Paulina Deptula, Minnamari Edelmann, Susanna Kariluoto, Vieno Piironen and Pekka VarmanenInternational Journal of Food Microbiology 444 111463 (2026)
https://doi.org/10.1016/j.ijfoodmicro.2025.111463
419 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00026-9
How probiotics face food stress: They get by with a little help
Daniela Fiocco, Angela Longo, Mattia Pia Arena, et al.Critical Reviews in Food Science and Nutrition 60 (9) 1552 (2020)
https://doi.org/10.1080/10408398.2019.1580673
Cheese
Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, et al.Cheese 889 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00035-1
Production of antimicrobial polypeptides by Propionibacterium freudenreichii RVS-4-irf
E. P. Ryzhkova, I. L. Shamraichuk, A. V. Kurakov and A. I. NetrusovMicrobiology 86 (2) 170 (2017)
https://doi.org/10.1134/S0026261717020187
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A. Vuitton, Nathalie Desmasures and Françoise BerthierInternational Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD‐GRADE MEDIA FERMENTED BY SOME LACTOBACILLI
IRINA V. DANILOVA, HAO LEE, TATYANA P. TOUROVA, EUGENIA P. RYZHKOVA and ALEXANDER I. NETRUSOVJournal of Food Safety 32 (1) 48 (2012)
https://doi.org/10.1111/j.1745-4565.2011.00343.x
An In Vitro Study on Bacterial Growth Interactions and Intestinal Epithelial Cell Adhesion Characteristics of Probiotic Combinations
Mahta Moussavi and Michelle Catherine AdamsCurrent Microbiology 60 (5) 327 (2010)
https://doi.org/10.1007/s00284-009-9545-1
Split defect and secondary fermentation in Swiss-type cheeses – A review
David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. SheehanDairy Science & Technology 90 (1) 3 (2010)
https://doi.org/10.1051/dst/2009036
Improving the Flavour of Cheese
M. Gobbetti, M. De Angelis, R. Di Cagno and C.G. RizzelloImproving the Flavour of Cheese 121 (2007)
https://doi.org/10.1533/9781845693053.1.121
Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria
Sa Xu, Terri D. Boylston and Bonita A. GlatzJournal of Agricultural and Food Chemistry 53 (23) 9064 (2005)
https://doi.org/10.1021/jf051030u
Exploiting the potential of bacteria in the cheese ecosystem
C. Peláez and T. RequenaInternational Dairy Journal 15 (6-9) 831 (2005)
https://doi.org/10.1016/j.idairyj.2004.12.001
Lactic Acid Bacteria
Arthur OuwehandLactic Acid Bacteria (2004)
https://doi.org/10.1201/9780824752033.ch4