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Some properties of frozen concentrated starters produced by continuous culture

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DOI: 10.1017/S0022029900014485
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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)
DOI: 10.1016/S0315-5463(91)70034-5
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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)
DOI: 10.3168/jds.S0022-0302(90)78813-3
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Cheese starters

R. C. Lawrence, T. D. Thomas and B. E. Terzaghi
Journal of Dairy Research 43 (1) 141 (1976)
DOI: 10.1017/S0022029900015703
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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)
DOI: 10.1016/j.enzmictec.2004.06.006
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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)
DOI: 10.1111/j.1365-2672.2006.03219.x
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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)
DOI: 10.3168/jds.S0022-0302(77)83876-9
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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)
DOI: 10.3168/jds.S0022-0302(74)84855-1
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Colonial Variation and Freeze-Thaw Resistance of Streptococcus thermophilus

Michel Morice, Patrice Bracquart and Guy Linden
Journal of Dairy Science 75 (5) 1197 (1992)
DOI: 10.3168/jds.S0022-0302(92)77867-9
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Survival and Activity of Frozen Starter Cultures for Cheese Manufacture

Barbara P. Keogh
Applied Microbiology 19 (6) 928 (1970)
DOI: 10.1128/am.19.6.928-931.1970
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Studies on Batch Production of Bacterial Concentrates from Mixed Species Lactic Starters

H. E. Pettersson
Applied Microbiology 29 (2) 133 (1975)
DOI: 10.1128/am.29.2.133-140.1975
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Growth of a Mixed Species Lactic Starter in a Continuous “pH-Stat” Fermentor

H.-E. Pettersson
Applied Microbiology 29 (4) 437 (1975)
DOI: 10.1128/am.29.4.437-443.1975
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