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Cited article:
J.-L. BERGÈRE , J. HERMIER , A. Lacourt
Lait, 48 471-472 (1968) 13-30
This article has been cited by the following article(s):
18 articles
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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
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S Oh, S Rheem, J Sim, S Kim and Y Baek Applied and Environmental Microbiology 61 (11) 3809 (1995) https://doi.org/10.1128/aem.61.11.3809-3814.1995
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) https://doi.org/10.1007/BF01570017
Bacteriocin Involved in Premature Death of Lactobacillus acidophilus NCFM During Growth at pH 6
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Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12
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Mutualistic dialysis culture of Streptococcus lactis and Candida utilis
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Properties of single-strain cheese starter bacteria grown in diffusion culture
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MANUFACTURE OF STARTERS: PRODUCTION OF FROZEN CONCENTRATED CHEESE STARTERS BY DIFFUSION CULTURE
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Preparation and Storage of Concentrated Cultures of Lactic Streptococci
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Studies on Batch Production of Bacterial Concentrates from Mixed Species Lactic Starters
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Lyophilized Lactic Acid Starter Culture Concentrates: Preparation and Use in Inoculation of Vat Milk for Cheddar and Cottage Cheese
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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) https://doi.org/10.1111/j.1365-2672.1971.tb02299.x