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Cited article:

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Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

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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)
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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)
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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)
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Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk

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Effect of the addition of extracts of thermophilic lactobacilli on acid production by Streptococcus thermophilus in milk

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Journal of Dairy Research 48 (01) 139 (1981)
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RECENT DEVELOPMENTS IN YOGHURT STARTERS: ASSOCIATIVE BACTERIAL GROWHT IN YOGHURT STARTERS; INITIAL OBSERVATIONS ON STIMULATORY FACTORS

P. A. SHANKAR and F. L. DAVIES
International Journal of Dairy Technology 30 (1) 31 (1977)
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