Application of Streptococcus thermophilus DPC1842 as an adjunct to counteract bacteriophage disruption in a predominantly lactococcal Cheddar cheese starter: use in bulk starter culture systems
Lait, 81 1-2 (2001) 327-334
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):
823 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00006-3
8 (2023)
https://doi.org/10.1039/BK9781839169908-00008
Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment
Zoha Barzideh, Myra Siddiqi, Hassan Mahmoud Mohamed and Gisèle LaPointeMicroorganisms 10 (8) 1669 (2022)
https://doi.org/10.3390/microorganisms10081669
Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze
Robin Dorau, Jun Chen, Jianming Liu, Peter Ruhdal Jensen, Christian Solem and Danilo ErcoliniApplied and Environmental Microbiology 87 (21) (2021)
https://doi.org/10.1128/AEM.01035-21
Cheese
Lydia Ong, Robert C. Lawrence, John Gilles, et al.Cheese 829 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00033-8
Monitoring of a gluten content in selected meat products from three biggest meat producers in Slovakia
Marcel Mati and Ladislav StaruchPotravinarstvo Slovak Journal of Food Sciences 6 (1) 30 (2012)
https://doi.org/10.5219/167
Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions
C.P. Champagne, D. Gagnon, D. St-Gelais and J.C. VuillemardInternational Dairy Journal 19 (11) 669 (2009)
https://doi.org/10.1016/j.idairyj.2009.06.002
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor
D. St-Gelais, J. Lessard, C.P. Champagne and J.-C. VuillemardJournal of Dairy Science 92 (5) 1856 (2009)
https://doi.org/10.3168/jds.2008-1761
Improving the Flavour of Cheese
I. PowellImproving the Flavour of Cheese 300 (2007)
https://doi.org/10.1533/9781845693053.2.300
Lactic Acid Bacteria
Horst Neve and Jytte JosephsenLactic Acid Bacteria (2004)
https://doi.org/10.1201/9780824752033.ch8
Rapid selection of phage-resistant mutants in Streptococcus thermophilus by immunoselection and cell sorting
Maurizio Viscardi, Rosanna Capparelli and Domenico IannelliInternational Journal of Food Microbiology 89 (2-3) 223 (2003)
https://doi.org/10.1016/S0168-1605(03)00151-X
Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application
Aidan Coffey and R. Paul RossAntonie van Leeuwenhoek 82 (1-4) 303 (2002)
https://doi.org/10.1023/A:1020639717181
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Aidan Coffey and R. Paul RossLactic Acid Bacteria: Genetics, Metabolism and Applications 303 (2002)
https://doi.org/10.1007/978-94-017-2029-8_20
The use of cadmium resistance on the phage-resistance plasmid pNP40 facilitates selection for its horizontal transfer to industrial dairy starter lactococci
M. Trotter, S. Mills, R.P. Ross, G.F. Fitzgerald and A. CoffeyLetters in Applied Microbiology 33 (6) 409 (2001)
https://doi.org/10.1046/j.1472-765X.2001.01022.x