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:

Kinetics analysis of growth and lactic acid production in pH-controlled batch cultures of Lactobacillus casei KH-1 using yeast extract/corn steep liquor/glucose medium

Mi-Young Ha, Si-Wouk Kim, Yong-Woon Lee, Myong-Jun Kim and Seong-Jun Kim
Journal of Bioscience and Bioengineering 96 (2) 134 (2003)

Kinetics Analysis of Growth and Lactic Acid Production in pH-Controlled Batch Cultures of Lactobacillus casei KH-1 Using Yeast Extract/Corn Steep Liquor/Glucose Medium

Journal of Bioscience and Bioengineering 96 (2) 134 (2003)

The production of freeze-dried immobilized cultures of Streptococcus thermophilus and their acidification properties in milk

C. P. Champagne, N. J. Gardner, L. Soulignac and J. P. Innocent
Journal of Applied Microbiology 88 (1) 124 (2001)

Optimizing conditions for the growth of Lactobacillus casei YIT 9018 in tryptone-yeast extract-glucose medium by using response surface methodology

S Oh, S Rheem, J Sim, S Kim and Y Baek
Applied and Environmental Microbiology 61 (11) 3809 (1995)

Characteristics of lactococci cultures produced in commercial media

C P Champagne, M Piette and D Saint-Gelais
Journal of Industrial Microbiology 15 (6) 472 (1995)

Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12

Journal of Food Science 53 (6) 1854 (1988)

Production of concentrated Streptococcus salivarius subsp. thermophilus by coupling continuous fermentation and ultrafiltration

Claudine Prigent, Christian Corre and Patrick Boyaval
Journal of Dairy Research 55 (4) 569 (1988)

Properties of single-strain cheese starter bacteria grown in diffusion culture

Raymond J. W. Osborne and John V. Brown
Journal of Dairy Research 47 (1) 141 (1980)

Lyophilized Lactic Acid Starter Culture Concentrates: Preparation and Use in Inoculation of Vat Milk for Cheddar and Cottage Cheese

C.A. Speckman, W.E. Sandine and P.R. Elliker
Journal of Dairy Science 57 (2) 165 (1974)

A laboratory study of continuous fermentation of skim-milk for the production of sour curd cheese

P. M. Linklater and C. J. Griffin
Journal of Dairy Research 38 (2) 137 (1971)

Optimum Growth Parameters of Lactic Streptococci used for the Production of Concentrated Cheese Starter Cultures

T. M. Cogan, D. J. Buckley and S. Condon
Journal of Applied Bacteriology 34 (2) 403 (1971)