Articles citing this article

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Cited article:

Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil

Rosangela de Freitas, Victoria Chuat, Marie-Noelle Madec, et al.
International Journal of Food Microbiology 203 70 (2015)

Selective enumeration of propionibacteria in Emmental-type cheese using Petrifilm™ Aerobic Count plates added to Lithium Glycerol broth

Rosângela de Freitas, Lívia M. Pinheiro Luiz, Maura Pinheiro Alves, et al.
Journal of Dairy Research 80 (3) 270 (2013)

Time Course and Specificity of Lipolysis in Swiss Cheese

Julien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne Thierry
Journal of Agricultural and Food Chemistry 58 (22) 11732 (2010)

Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product

G. Vinderola, W. Prosello, F. Molinari, D. Ghiberto and J. Reinheimer
International Journal of Food Microbiology 135 (2) 171 (2009)

Challenges in the Addition of Probiotic Cultures to Foods

Critical Reviews in Food Science and Nutrition 45 (1) 61 (2005)

The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)