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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier International Journal of Food Microbiology 131(1) 10 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Postgenomic Analysis of
Streptococcus thermophilus
Cocultivated in Milk with
Lactobacillus delbrueckii
subsp.
bulgaricus
: Involvement of Nitrogen, Purine, and Iron Metabolism
Luciana Herve-Jimenez, Isabelle Guillouard, Eric Guedon, Samira Boudebbouze, Pascal Hols, Véronique Monnet, Emmanuelle Maguin and Françoise Rul Applied and Environmental Microbiology 75(7) 2062 (2009) https://doi.org/10.1128/AEM.01984-08
Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398
Catherine B�al, Henri E. Spinnler and Georges Corrieu Applied Microbiology and Biotechnology 41(1) 95 (1994) https://doi.org/10.1007/BF00166088
Automatic method to quantify starter activity based on pH measurement