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Cited article:

The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran

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The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese

MOHAMMAD R EDALATIAN, MOHAMMAD B HABIBI NAJAFI, ALI MORTAZAVI and BALTASAR MAYO
International Journal of Dairy Technology 65 (1) 81 (2012)
https://doi.org/10.1111/j.1471-0307.2011.00738.x

Isolation and characterization of Lactobacillus strains involved in koumiss fermentation

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International Journal of Dairy Technology 58 (2) 100 (2005)
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Lactic acid bacteria isolated from a hand-made blue cheese

T.M López-Dı́az, C Alonso, C Román, M.L Garcı́a-López and B Moreno
Food Microbiology 17 (1) 23 (2000)
https://doi.org/10.1006/fmic.1999.0289

Microbiology and biochemistry of gorgonzola cheese during ripening

M. Gobbetti, R. Burzigotti, E. Smacchi, A. Corsetti and M. De Angelis
International Dairy Journal 7 (8-9) 519 (1997)
https://doi.org/10.1016/S0958-6946(97)00047-2

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

M. Gobbetti, A. Corsetti and J. Rossi
World Journal of Microbiology & Biotechnology 11 (6) 625 (1995)
https://doi.org/10.1007/BF00361004

The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids

M. Gobbetti, A. Corsetti and J. Rossi
World Journal of Microbiology & Biotechnology 10 (3) 275 (1994)
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Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products

D.A.A. Mossel and I. J. Pflug
C R C Critical Reviews in Environmental Control 5 (1) 1 (1975)
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