Articles citing this article

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Cited article:

Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

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Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium

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Food Bioscience 18 34 (2017)
https://doi.org/10.1016/j.fbio.2017.04.001

The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems

Gemelas Laëtitia, Degraeve Pascal and Demarigny Yann
Food and Nutrition Sciences 05 (10) 953 (2014)
https://doi.org/10.4236/fns.2014.510106

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

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A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia

OLFA SAMET‐BALI, AMOR BELLILA, MOHAMED‐ALI AYADI, BRAHIM MARZOUK and HAMMADI ATTIA
International Journal of Dairy Technology 63 (1) 98 (2010)
https://doi.org/10.1111/j.1471-0307.2009.00546.x

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Denis Hemme and Catherine Foucaud-Scheunemann
International Dairy Journal 14 (6) 467 (2004)
https://doi.org/10.1016/j.idairyj.2003.10.005