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:

Little Impact of NaCl Reduction in Swiss-Type Cheese

Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean and Anne Thierry
Frontiers in Nutrition 9 (2022)
https://doi.org/10.3389/fnut.2022.888179

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Françoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stéphanie-Marie Deutsch, Bénédicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry and Hélène Falentin
Journal of Agricultural and Food Chemistry 69 (30) 8511 (2021)
https://doi.org/10.1021/acs.jafc.1c01634

The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese

Walter Bisig, Dominik Guggisberg, Ernst Jakob, et al.
International Dairy Journal 89 86 (2019)
https://doi.org/10.1016/j.idairyj.2018.09.001

Propionibacterium freudenreichii Surface Protein SlpB Is Involved in Adhesion to Intestinal HT-29 Cells

Fillipe L. R. do Carmo, Houem Rabah, Song Huang, et al.
Frontiers in Microbiology 8 (2017)
https://doi.org/10.3389/fmicb.2017.01033

Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses

Solange Buchin, Gabriel Duboz and Jean-Christophe Salmon
European Food Research and Technology 243 (11) 1943 (2017)
https://doi.org/10.1007/s00217-017-2899-x

Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

Angeliki Angelopoulou, Voula Alexandraki, Marina Georgalaki, et al.
International Dairy Journal 66 135 (2017)
https://doi.org/10.1016/j.idairyj.2016.11.011

Impact of salt concentration, ripening temperature and ripening time on CO 2 production of semi-hard cheese with propionic acid fermentation

F. Acerbi, V. Guillard, M. Aliani, C. Guillaume and N. Gontard
Journal of Food Engineering 177 72 (2016)
https://doi.org/10.1016/j.jfoodeng.2015.12.022

The role of propionibacteria in the volatile profile of Pategrás cheeses

I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina Perotti
Dairy Science & Technology 96 (4) 551 (2016)
https://doi.org/10.1007/s13594-016-0289-y

Novel methodology for the in situ assessment of CO 2 production rate and its application to anaerobic ripened cheese

F. Acerbi, V. Guillard, M. Aliani, C. Guillaume and N. Gontard
Food Research International 78 295 (2015)
https://doi.org/10.1016/j.foodres.2015.09.030

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Anne Thierry, Florence Valence, Stéphanie-Marie Deutsch, et al.
Dairy Science & Technology 95 (6) 895 (2015)
https://doi.org/10.1007/s13594-015-0267-9

Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties

Caroline Le Maréchal, Vincent Peton, Coline Plé, et al.
Journal of Proteomics 113 447 (2015)
https://doi.org/10.1016/j.jprot.2014.07.018

Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements

D. Huc, N. Roland, D. Grenier, et al.
International Dairy Journal 35 (2) 157 (2014)
https://doi.org/10.1016/j.idairyj.2013.11.010

Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation

D. Huc, S. Challois, M. Monziols, C. Michon and F. Mariette
International Dairy Journal 39 (2) 259 (2014)
https://doi.org/10.1016/j.idairyj.2014.06.010

New insights into physiology and metabolism of Propionibacterium freudenreichii

Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, et al.
International Journal of Food Microbiology 149 (1) 19 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.04.026

Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)
https://doi.org/10.1051/dst/2009036

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

Jeremiah J. Sheehan, Martin G. Wilkinson and Paul L.H. McSweeney
International Dairy Journal 18 (9) 905 (2008)
https://doi.org/10.1016/j.idairyj.2007.11.024

The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)
https://doi.org/10.1021/jf0481195

A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux, Jean-René Kerjean and Sylvie Lortal
International Dairy Journal 14 (8) 697 (2004)
https://doi.org/10.1016/j.idairyj.2004.01.001

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux and Jean-René Kerjean
International Dairy Journal 14 (9) 801 (2004)
https://doi.org/10.1016/j.idairyj.2004.02.002

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Jean-René Kerjean, Seamus Condon, Roberta Lodi, et al.
Food Research International 33 (3-4) 281 (2000)
https://doi.org/10.1016/S0963-9969(00)00048-X