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Cited article:

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The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

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Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

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Diversity and activities of yeasts from different parts of a Stilton cheese

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International Journal of Food Microbiology 177 109 (2014)
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Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

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Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem

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Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

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Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese

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