EDP Sciences logo
Search
Menu
All issues Lait, 67 2 (1987) 149-172 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

Gabriel Vinderola, Barbara Capellini, Fernanda Villarreal, Viviana Suárez, Andrea Quiberoni and Jorge Reinheimer
LWT - Food Science and Technology 41 (9) 1678 (2008)
DOI: 10.1016/j.lwt.2007.10.008
See this article

Contribution of Gal− lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk

E Neviani, M Gatti, L Vannini, F Gardini and G Suzzi
International Journal of Food Microbiology 69 (1-2) 91 (2001)
DOI: 10.1016/S0168-1605(01)00576-1
See this article

Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days

SADDAM AWAISHEH, HANEE AL-DMOOR, SHARAF OMAR, AZMY HAWARI and MESHREF ALROYLI
International Journal of Dairy Technology 65 (2) 268 (2012)
DOI: 10.1111/j.1471-0307.2011.00817.x
See this article

Tamime and Robinson's Yoghurt

A.Y. Tamime and R.K. Robinson
Tamime and Robinson's Yoghurt 468 (2007)
DOI: 10.1533/9781845692612.468
See this article

Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

C.G. Vinderola, P. Mocchiutti and J.A. Reinheimer
Journal of Dairy Science 85 (4) 721 (2002)
DOI: 10.3168/jds.S0022-0302(02)74129-5
See this article

Dairy Microbiology and Biochemistry

Claude Champagne
Dairy Microbiology and Biochemistry 214 (2014)
DOI: 10.1201/b17297-10
See this article

Effet de l'âge de la culture de Lactobacillus delbrueckii subsp.bulgaricus sur la croissance de Streptococcus salivarius subsp. thermophilus

C.P. Champagne, M. Brouillette et and F. Girard
Canadian Institute of Food Science and Technology Journal 23 (4-5) 203 (1990)
DOI: 10.1016/S0315-5463(90)70243-X
See this article

Effet de l'Aw sur la survie de L. Bulgaricus et S. thermophilus et le développement d'acidité dans le yogourt conservé au froid

C. Lacroix and O. Lachance
Canadian Institute of Food Science and Technology Journal 21 (5) 501 (1988)
DOI: 10.1016/S0315-5463(88)71030-5
See this article

Lactic Acid Bacteria

Marc Bigret and Annika Mäyrä-Mäkinen
Lactic Acid Bacteria (2004)
DOI: 10.1201/9780824752033.ch5
See this article

Automatic method to quantify starter activity based on pH measurement

Henry E. Spinnler and Georges Corrieu
Journal of Dairy Research 56 (5) 755 (1989)
DOI: 10.1017/S0022029900029332
See this article

New insights in the molecular biology and physiology ofStreptococcus thermophilusrevealed by comparative genomics

Pascal Hols, Frédéric Hancy, Laetitia Fontaine, et al.
FEMS Microbiology Reviews 29 (3) 435 (2005)
DOI: 10.1016/j.fmrre.2005.04.008
See this article

Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus

Vivek K. Bajpai, Jeong-Ho Han, Irfan A. Rather, et al.
Frontiers in Microbiology 7 (2016)
DOI: 10.3389/fmicb.2016.02037
See this article

Comparative analysis ofLactococcus lactis bacteriocins and preliminary characterisation of a new proteinase K resistant lactococcin member

Hadda Ouzari, Afef Najjari, Houda Amairi, et al.
Annals of Microbiology 58 (1) 83 (2008)
DOI: 10.1007/BF03179449
See this article

Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in ?-carrageenan locust bean gum gel beads

Pascal Audet, C�line Paquin and Christophe Lacroix
Applied Microbiology and Biotechnology 32 (6) 662 (1990)
DOI: 10.1007/BF00164736
See this article

Effect of Water Activity of Milk upon Growth and Acid Production by Mixed Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus

RAÜL F. LARSEN and MARIA CRISTINA AÑÓN
Journal of Food Science 55 (3) 708 (1990)
DOI: 10.1111/j.1365-2621.1990.tb05212.x
See this article

Bacterial Growth and Volatile Compounds in Yoghurt-Type Products from Soymilk Containing Bifidobacterium ssp

TRIDJOKO W. MURTI, CHRISTIAN BOUILLANNE, MICHÈLE LANDON and MICHEL J. SMAZEAUD
Journal of Food Science 58 (1) 153 (1993)
DOI: 10.1111/j.1365-2621.1993.tb03233.x
See this article

Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens

Joelle Lecocq and Micheline Gueguen
Journal of Dairy Science 77 (10) 2890 (1994)
DOI: 10.3168/jds.S0022-0302(94)77229-5
See this article

Streptococcus thermophilus 580 Produces a Bacteriocin Potentially Suitable for Inhibition of Clostridium tyrobutyricum in Hard Cheese

A.G. Mathot, E. Beliard and D. Thuault
Journal of Dairy Science 86 (10) 3068 (2003)
DOI: 10.3168/jds.S0022-0302(03)73906-X
See this article

Yogurt serum screened for growth of cells: Selective activity on hybridoma

C. Guimont and C. Badeche
In Vitro Cellular & Developmental Biology - Animal 31 (1) 4 (1995)
DOI: 10.1007/BF02631330
See this article

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

DANIELA M SACCARO, ADNAN Y TAMIME, ANA LÚCIA O P S PILLEGGI and MARICÊ N OLIVEIRA
International Journal of Dairy Technology 62 (3) 397 (2009)
DOI: 10.1111/j.1471-0307.2009.00497.x
See this article

Optimal control of biomass growth in a mixed culture

V. Van Breusegem and G. Bastin
Biotechnology and Bioengineering 35 (4) 349 (1990)
DOI: 10.1002/bit.260350404
See this article

Prebiotics and Probiotics Science and Technology

Claude P. Champagne
Prebiotics and Probiotics Science and Technology 761 (2009)
DOI: 10.1007/978-0-387-79058-9_19
See this article

Microbiology and Biochemistry of Cheese and Fermented Milk

A. Y. Tamime and V. M. E. Marshall
Microbiology and Biochemistry of Cheese and Fermented Milk 57 (1997)
DOI: 10.1007/978-1-4613-1121-8_3
See this article

Changes in quality of fresh cheese using dressing with and without probiotic culture during storage

Erika Flimelová, Vladimíra Kňazovická, Margita Čanigová and Emília Benczová
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61 (1) 51 (2013)
DOI: 10.11118/actaun201361010051
See this article

Probiotics in dairy foods: a review

Shahnawaz Umer Khan
Nutrition & Food Science 44 (1) 71 (2014)
DOI: 10.1108/NFS-04-2013-0051
See this article

Physiological Study of Lactobacillus delbrueckii subsp. bulgaricus Strains in a Novel Chemically Defined Medium

Christian Chervaux, S. Dusko Ehrlich and Emmanuelle Maguin
Applied and Environmental Microbiology 66 (12) 5306 (2000)
DOI: 10.1128/AEM.66.12.5306-5311.2000
See this article

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Pascal Audet, Celine Paquin and Christophe Lacroix
Applied and Environmental Microbiology 55 (1) 185 (1989)
DOI: 10.1128/aem.55.1.185-189.1989
See this article

Effect of Fermentation Conditions on Growth of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in Pure and Mixed Cultures

Clair-Yves Boquien, Georges Corrieu and Michel J. Desmazeaud
Applied and Environmental Microbiology 54 (10) 2527 (1988)
DOI: 10.1128/aem.54.10.2527-2531.1988
See this article