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Cited article:

Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety

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Foods 10 (3) 602 (2021)
https://doi.org/10.3390/foods10030602

Characterization of Soybean Protein Hydrolysates able to Promote the Proliferation of Streptococcus Thermophilus ST

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Journal of Food Science 78 (4) (2013)
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Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures

M. Dalmasso, S. Prestoz, V. Rigobello and Y. Demarigny
Food Science and Technology International 14 (6) 469 (2008)
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Interaction between proteolytic strains of Lactococcus lactis influenced by different types of proteinase during growth in milk

B Flambard, J Richard and V Juillard
Applied and Environmental Microbiology 63 (6) 2131 (1997)
https://doi.org/10.1128/aem.63.6.2131-2135.1997

Mixed Cultures of Proteinase-Positive and Proteinase-Negative Strains of Lactococcus lactis in Milk

Vincent Juillard, Sylviane Furlan, Catherine Foucaud and Jean Richard
Journal of Dairy Science 79 (6) 964 (1996)
https://doi.org/10.3168/jds.S0022-0302(96)76447-0

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

V Juillard, D Le Bars, E R Kunji, et al.
Applied and Environmental Microbiology 61 (8) 3024 (1995)
https://doi.org/10.1128/aem.61.8.3024-3030.1995

The extracellular PI-type proteinase of Lactococcus lactis hydrolyzes beta-casein into more than one hundred different oligopeptides

V Juillard, H Laan, E R Kunji, et al.
Journal of Bacteriology 177 (12) 3472 (1995)
https://doi.org/10.1128/jb.177.12.3472-3478.1995