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All issues Lait, 75 4-5 (1995) 391-400 Article references

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Cited article:

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

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Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products

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

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Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

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Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

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Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening

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A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods

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Current advances in biological production of propionic acid

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Incorporation of Propionibacteria in Fermented Milks as a Probiotic

M. Moslemi, R. Mazaheri Nezhad Fard, S. M. Hosseini, A. Homayouni-Rad and Amir M. Mortazavian
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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese

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Peptides Identified during Emmental Cheese Ripening:  Origin and Proteolytic Systems Involved

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Journal of Agricultural and Food Chemistry 49 (9) 4402 (2001)
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