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The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

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Food Microbiology 32 (1) 135 (2012)
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J.-F. Chamba and F. Irlinger
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DOI: 10.1016/S1874-558X(04)80068-X
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Peptidase activity of four yeast species frequently encountered in dairy products—comparison with several dairy bacteria

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International Dairy Journal 12 (10) 853 (2002)
DOI: 10.1016/S0958-6946(02)00081-X
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Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides

Stéphanie-Marie Deutsch, Daniel Molle, Valérie Gagnaire, Michel Piot, Danièle Atlan and Sylvie Lortal
Applied and Environmental Microbiology 66 (12) 5360 (2000)
DOI: 10.1128/AEM.66.12.5360-5367.2000
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