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All issues Lait, 63 623-624 (1983) 15-24 Article references

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Cited article:

Microorganisms in Sustainable Agriculture, Food, and the Environment

Deepak Kumar Verma, Dipendra Kumar Mahato, Sudhanshi Billoria, et al.
Microorganisms in Sustainable Agriculture, Food, and the Environment 171 (2017)
https://doi.org/10.1201/9781315365824-7

Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

Natalia Gómez-Torres, Sonia Garde, Ángela Peirotén and Marta Ávila
Food Control 56 186 (2015)
https://doi.org/10.1016/j.foodcont.2015.03.025

Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect

Sonia Garde, Marta Ávila, Pilar Gaya, Ramón Arias and Manuel Nuñez
International Dairy Journal 25 (2) 87 (2012)
https://doi.org/10.1016/j.idairyj.2012.01.005

Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese

Anne-Gaëlle Le Bourhis, Joël Doré, Jean-Philippe Carlier, et al.
International Journal of Food Microbiology 113 (2) 154 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2006.06.027

Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri

B. Bogovič Matijašić, M. Koman Rajšp, B. Perko and I. Rogelj
International Dairy Journal 17 (2) 157 (2007)
https://doi.org/10.1016/j.idairyj.2006.01.011