Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products
Lait, 83 4 (2003) 269-306
Published online: 2003-07-05
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):
Comparison of Phenotypic and Genotypic Methods Used for the Species Identification of Lactobacillus NP51 and Development of a Strain-Specific PCR Assay
S. Randhawa, M. M. Brashears, K. W. McMahon, M. Fokar and E. KarunasenaProbiotics and Antimicrobial Proteins 2 (4) 274 (2010)
https://doi.org/10.1007/s12602-010-9057-0
Current perspectives on detection of microbial contamination in bioethanol fermentors
Arunachalam Muthaiyan and Steven C. RickeBioresource Technology 101 (13) 5033 (2010)
https://doi.org/10.1016/j.biortech.2009.11.005
Diversity and functional properties ofLactobacillus plantarum-group strains isolated from Italian cheese products
M. Barbara Pisano, Francesca Patrignani, Sofia Cosentino, et al.Dairy Science & Technology (2010)
https://doi.org/10.1051/dst/2010037
Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk
Łucja Łaniewska-Trokenheim, Magdalena Olszewska, Marta Mikš-Krajnik and Anna ZadernowskaThe Journal of Microbiology 48 (4) 445 (2010)
https://doi.org/10.1007/s12275-010-0056-3
Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review
Smita Singh, Pawas Goswami, Rameshwar Singh and Knut J. HellerLWT - Food Science and Technology 42 (2) 448 (2009)
https://doi.org/10.1016/j.lwt.2008.05.019
Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese
FULYA KAYAGIL and GURAKAN CANDANInternational Journal of Dairy Technology 62 (3) 387 (2009)
https://doi.org/10.1111/j.1471-0307.2009.00493.x
Do milking practices influence the bacterial diversity of raw milk?
Isabelle Verdier-Metz, Valérie Michel, Céline Delbès and Marie-Christine MontelFood Microbiology 26 (3) 305 (2009)
https://doi.org/10.1016/j.fm.2008.12.005
Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes
Arekal N. Roopashri and Mandyam C. VaradarajApplied Microbiology and Biotechnology 83 (6) 1115 (2009)
https://doi.org/10.1007/s00253-009-1991-y
Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains
M.P. Jensen, Y. Ardö and F.K. VogensenLetters in Applied Microbiology 49 (3) 396 (2009)
https://doi.org/10.1111/j.1472-765X.2009.02673.x
Lactobacillus Strain Diversity Based on Partial hsp60 Gene Sequences and Design of PCR-Restriction Fragment Length Polymorphism Assays for Species Identification and Differentiation
Giuseppe Blaiotta, Vincenzina Fusco, Danilo Ercolini, Maria Aponte, Olimpia Pepe and Francesco VillaniApplied and Environmental Microbiology 74 (1) 208 (2008)
https://doi.org/10.1128/AEM.01711-07
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline GuéguenCanadian Journal of Microbiology 54 (3) 218 (2008)
https://doi.org/10.1139/W07-137
Safety assessment of dairy microorganisms: The Lactobacillus genus
Marion Bernardeau, Jean Paul Vernoux, Ségolène Henri-Dubernet and Micheline GuéguenInternational Journal of Food Microbiology 126 (3) 278 (2008)
https://doi.org/10.1016/j.ijfoodmicro.2007.08.015
Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses
Koenraad Van Hoorde, Peter Vandamme and Geert HuysDairy Science and Technology 88 (4-5) 445 (2008)
https://doi.org/10.1051/dst:2008011
Ecology of Lactobacilli in the Oral Cavity: A Review of Literature
C Badet and N.B ThebaudThe Open Microbiology Journal 2 (1) 38 (2008)
https://doi.org/10.2174/1874285800802010038
Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes
Aysun Cebeci and G Candan GürakanJournal of Dairy Research 75 (04) 392 (2008)
https://doi.org/10.1017/S0022029908003543
Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese
Anna Vernile, Giovanni Giammanco, Giuseppe Spano, et al.Dairy Science and Technology 88 (6) 619 (2008)
https://doi.org/10.1051/dst:2008009
Effect on Cellular Membrane Fatty Acids in the Stressed Cells ofLeuconostoc Mesenteroides: A Native Probiotic Lactic Acid Bacteria
P. Shobha Rani and Renu AgrawalFood Biotechnology 22 (1) 47 (2008)
https://doi.org/10.1080/08905430701863977
Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese
Gaber El-Baradei, Agnès Delacroix-Buchet and Jean-Claude OgierApplied and Environmental Microbiology 73 (4) 1248 (2007)
https://doi.org/10.1128/AEM.01667-06
Growth of lactic acid bacteria on oilseed crop pea- and chickpea-based media
Baida Djeghri-Hocine, Messaouda Boukhemis, Nourredine Zidoune and Abdeltif AmraneWorld Journal of Microbiology and Biotechnology 23 (6) 765 (2007)
https://doi.org/10.1007/s11274-006-9294-2
Characterisation of the Lactobacillus community in traditional Karst ewe's cheese
ANDREJA ČANŽEK MAJHENIČ, PETRA MOHAR LORBERG and IRENA ROGELJInternational Journal of Dairy Technology 60 (3) 182 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00336.x
Improving the Flavour of Cheese
D.J. O’SullivanImproving the Flavour of Cheese 199 (2007)
https://doi.org/10.1533/9781845693053.1.199
Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk
R. Tabasco, T. Paarup, C. Janer, C. Peláez and T. RequenaInternational Dairy Journal 17 (9) 1107 (2007)
https://doi.org/10.1016/j.idairyj.2007.01.010
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Marion Bernardeau, Micheline Guguen and Jean Paul VernouxFEMS Microbiology Reviews 30 (4) 487 (2006)
https://doi.org/10.1111/j.1574-6976.2006.00020.x
Rapid Differentiation and In Situ Detection of 16 Sourdough Lactobacillus Species by Multiplex PCR
Luca Settanni, Douwe van Sinderen, Jone Rossi and Aldo CorsettiApplied and Environmental Microbiology 71 (6) 3049 (2005)
https://doi.org/10.1128/AEM.71.6.3049-3059.2005
Numbers and strains of lactobacilli in some probiotic products
Valérie Coeuret, Micheline Gueguen and Jean Paul VernouxInternational Journal of Food Microbiology 97 (2) 147 (2004)
https://doi.org/10.1016/j.ijfoodmicro.2004.04.015