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Cited article:

Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties

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The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.

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Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

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Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

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Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening

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Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening

A.A. Hayaloglu, M. Guven, P.F. Fox and P.L.H. McSweeney
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Proteolysis in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415 Adjunct Culture

Sonia Garde, Javier Tomillo, Pilar Gaya, Margarita Medina and Manuel Nuñez
Journal of Agricultural and Food Chemistry 50 (12) 3479 (2002)

Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

P Courtin, M Nardi, U Wegmann, et al.
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Preventing Phage Lysis of Lactococcus Lactis in Cheese Production Using A Neutralizing Heavy-Chain Antibody Fragment from Llama

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Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

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The Streptococcus thermophilus Autolytic Phenotype Results from a Leaky Prophage

Clara Husson-Kao, Jérôme Mengaud, Bénédicte Cesselin, Douwe van Sinderen, Laurent Benbadis and Marie-Pierre Chapot-Chartier
Applied and Environmental Microbiology 66 (2) 558 (2000)

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

L Rijnen, A Delacroix-Buchet, D Demaizières, et al.
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Growth of Facultatively Heterofermentative Lactobacilli on Starter Cell Suspensions

S. Rapposch, F. Eliskases-Lechner and W. Ginzinger
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The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals

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Analysis of the Bacteriolytic Enzymes of the Autolytic Lactococcus lactis subsp. cremoris Strain AM2 by Renaturing Polyacrylamide Gel Electrophoresis: Identification of a Prophage-Encoded Enzyme

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