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Cited article:
J.-L. BERGÈRE , A. Lacourt
Lait, 48 473-474 (1968) 131-139
This article has been cited by the following article(s):
12 articles
Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains
S. Savoie, C.P. Champagne, S. Chiasson and P. Audet Journal of Applied Microbiology 103 (1) 163 (2007) https://doi.org/10.1111/j.1365-2672.2006.03219.x
The use of crude cellular extracts of Lactobacillus delbrueckii ssp. bulgaricus 11842 to stimulate growth of a probiotic Lactobacillus rhamnosus culture in milk
H. Gaudreau, C.P. Champagne and P. Jelen Enzyme and Microbial Technology 36 (1) 83 (2005) https://doi.org/10.1016/j.enzmictec.2004.06.006
Colonial Variation and Freeze-Thaw Resistance of Streptococcus thermophilus
Michel Morice, Patrice Bracquart and Guy Linden Journal of Dairy Science 75 (5) 1197 (1992) https://doi.org/10.3168/jds.S0022-0302(92)77867-9
The Freeze-Drying of Lactic Acid Bacteria. A Review
C.P. Champagne, N. Gardner, E. Brochu and Y. Beaulieu Canadian Institute of Food Science and Technology Journal 24 (3-4) 118 (1991) https://doi.org/10.1016/S0315-5463(91)70034-5
Uncoupling of Growth and Acids Production in Bifidobacterium ssp.
Marie-Line Desjardins, Denis Roy, Christian Toupin and Jacques Goulet Journal of Dairy Science 73 (6) 1478 (1990) https://doi.org/10.3168/jds.S0022-0302(90)78813-3
Lactic Bulk Culture System Utilizing a Whey-Based Bacteriophage Inhibitory Medium and pH Control. I. Applicability to American Style Cheese
G.H. Richardson, C.T. Cheng and R. Young Journal of Dairy Science 60 (3) 378 (1977) https://doi.org/10.3168/jds.S0022-0302(77)83876-9
Cheese starters
R. C. Lawrence, T. D. Thomas and B. E. Terzaghi Journal of Dairy Research 43 (1) 141 (1976) https://doi.org/10.1017/S0022029900015703
Growth of a Mixed Species Lactic Starter in a Continuous “pH-Stat” Fermentor
H.-E. Pettersson Applied Microbiology 29 (4) 437 (1975) https://doi.org/10.1128/am.29.4.437-443.1975
Studies on Batch Production of Bacterial Concentrates from Mixed Species Lactic Starters
H. E. Pettersson Applied Microbiology 29 (2) 133 (1975) https://doi.org/10.1128/am.29.2.133-140.1975
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) https://doi.org/10.3168/jds.S0022-0302(74)84855-1
Some properties of frozen concentrated starters produced by continuous culture
G. T. Lloyd and E. G. Pont Journal of Dairy Research 40 (2) 157 (1973) https://doi.org/10.1017/S0022029900014485
Survival and Activity of Frozen Starter Cultures for Cheese Manufacture
Barbara P. Keogh Applied Microbiology 19 (6) 928 (1970) https://doi.org/10.1128/am.19.6.928-931.1970