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All issues Lait, 52 513-514 (1972) 193-202 Article references

Articles citing this article

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Cited article:

Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)
https://doi.org/10.1051/dst/2009036

Production of Propionibacterium freudenreichii subsp. shermanii in whey-based media

Vincent Marcoux, Yvan Beaulieu, Claude P. Champagne and Jacques Goulet
Journal of Fermentation and Bioengineering 74 (2) 95 (1992)
https://doi.org/10.1016/0922-338X(92)80008-7

Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticus

C.P. Champagne, C. Baillargeon-Côté and J. Goulet
Canadian Institute of Food Science and Technology Journal 21 (4) 403 (1988)
https://doi.org/10.1016/S0315-5463(88)70976-1

Cross-Feeding of Lactate Between Streptococcus lactis and Bacteroides sp. Isolated from Termite Hindguts

J. E. Schultz and John A. Breznak
Applied and Environmental Microbiology 37 (6) 1206 (1979)
https://doi.org/10.1128/aem.37.6.1206-1210.1979