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Cited article:

Potential probiotic properties of Lactobacilli isolated from goat´s milk

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Crucial Role for Insertion Sequence Elements in Lactobacillus helveticus Evolution as Revealed by Interstrain Genomic Comparison

Pawel Kaleta, John O'Callaghan, Gerald F. Fitzgerald, Thomas P. Beresford and R. Paul Ross
Applied and Environmental Microbiology 76 (1) 212 (2010)

The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

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International Dairy Journal 17 (3) 208 (2007)

Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening

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International Dairy Journal 16 (7) 797 (2006)

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

Valérie Gagnaire, Daniel Mollé,, Maryse Herrouin and Joëlle Léonil
Journal of Agricultural and Food Chemistry 49 (9) 4402 (2001)

The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals

Clara Husson-Kao, Jérôme Mengaud, Jean-Claude Gripon, Laurent Benbadis and Marie-Pierre Chapot-Chartier
International Dairy Journal 9 (10) 715 (1999)