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This article has been cited by the following article(s):
Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry
Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona Ścibisz Applied Microbiology and Biotechnology 102(2) 515 (2018) https://doi.org/10.1007/s00253-017-8616-7
Production of propionic acid in a fermented dairy beverage
Shahla Farhadi, Kianoush Khosravi‐Darani, Mortaza Mashayekh, Amir M Mortazavian, Abdorreza Mohammadi and Farzaneh Shahraz International Journal of Dairy Technology 66(1) 127 (2013) https://doi.org/10.1111/1471-0307.12004
The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo
Use of DNA Quantification To Measure Growth and Autolysis of
Lactococcus
and
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spp. in Mixed Populations
Janneke Treimo, Gerd Vegarud, Thor Langsrud and Knut Rudi Applied and Environmental Microbiology 72(9) 6174 (2006) https://doi.org/10.1128/AEM.00515-06
Efficient Transformation System for
Propionibacterium freudenreichii
Based on a Novel Vector
J. P. M. Jore, N. van Luijk, R. G. M. Luiten, M. J. van der Werf and P. H. Pouwels Applied and Environmental Microbiology 67(2) 499 (2001) https://doi.org/10.1128/AEM.67.2.499-503.2001
Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides
