Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Recent advances in cheese microbiology

Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M Cogan
International Dairy Journal 11 (4-7) 259 (2001)
DOI: 10.1016/S0958-6946(01)00056-5
See this article

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

Marios Mataragas, Valentina Alessandria, Ilario Ferrocino, Kalliopi Rantsiou and Luca Cocolin
Food Microbiology 76 279 (2018)
DOI: 10.1016/j.fm.2018.05.009
See this article

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
Critical Reviews in Food Science and Nutrition 56 (8) 1290 (2016)
DOI: 10.1080/10408398.2013.766584
See this article

Influence des interactions entre le lait et le levain lactique sur l'affinage et la qualité du fromage comté

Yvette Bouton, Philippe Guyot and André Dasen
International Dairy Journal 6 (10) 997 (1996)
DOI: 10.1016/S0958-6946(96)00011-8
See this article

Current advances in biological production of propionic acid

Ismail Eş, Amin Mousavi Khaneghah, Seyed Mohammad Bagher Hashemi and Mohamed Koubaa
Biotechnology Letters 39 (5) 635 (2017)
DOI: 10.1007/s10529-017-2293-6
See this article

Major Cheese Groups

M.T. Fröhlich-Wyder and H.P. Bachmann
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 141 (2004)
DOI: 10.1016/S1874-558X(04)80042-3
See this article

General Aspects

T. Beresford and A. Williams
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 287 (2004)
DOI: 10.1016/S1874-558X(04)80071-X
See this article

Challenges in the Addition of Probiotic Cultures to Foods

CLAUDE P. CHAMPAGNE, NANCY J. GARDNER and DENIS ROY
Critical Reviews in Food Science and Nutrition 45 (1) 61 (2005)
DOI: 10.1080/10408690590900144
See this article

Functional Dairy Products

G. Jan, A. Lan and P. Leverrier
Functional Dairy Products 165 (2007)
DOI: 10.1533/9781845693107.2.165
See this article

Microbe–microbe interactions in mixed culture food fermentations

Eddy J Smid and Christophe Lacroix
Current Opinion in Biotechnology 24 (2) 148 (2013)
DOI: 10.1016/j.copbio.2012.11.007
See this article

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

S. Miescher Schwenninger, L. Meile and C. Lacroix
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation 27 (2011)
DOI: 10.1533/9780857090522.1.27
See this article

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

Ilhan Cem Duru, Pia Laine, Margarita Andreevskaya, et al.
International Journal of Food Microbiology 281 10 (2018)
DOI: 10.1016/j.ijfoodmicro.2018.05.017
See this article

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

S.R. White, J.R. Broadbent, C.J. Oberg and D.J. McMahon
Journal of Dairy Science 86 (3) 719 (2003)
DOI: 10.3168/jds.S0022-0302(03)73652-2
See this article

Influence of Starter Culture Ratios and Warm Room Treatment on Free Fatty Acid and Amino Acid in Swiss Cheese

T. Ji, V.B. Alvarez and W.J. Harper
Journal of Dairy Science 87 (7) 1986 (2004)
DOI: 10.3168/jds.S0022-0302(04)70015-6
See this article

Plasminogen Activation in Cheese Milk: Influence on Swiss Cheese Ripening

E.D. Bastian, C.G. Lo and K.M.M. David
Journal of Dairy Science 80 (2) 245 (1997)
DOI: 10.3168/jds.S0022-0302(97)75932-0
See this article

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

Florian Tarnaud, Floriane Gaucher, Fillipe Luiz Rosa do Carmo, et al.
Frontiers in Microbiology 11 (2020)
DOI: 10.3389/fmicb.2020.549027
See this article

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

Houem Rabah, Fillipe Luiz Rosa do Carmo, Rodrigo Dias de Oliveira Carvalho, et al.
Microorganisms 8 (3) 380 (2020)
DOI: 10.3390/microorganisms8030380
See this article

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

Baltasar Mayo, Javier Rodríguez, Lucía Vázquez and Ana Belén Flórez
Foods 10 (3) 602 (2021)
DOI: 10.3390/foods10030602
See this article