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Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening

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DOI: 10.1016/j.idairyj.2005.07.008
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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
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Peptidase activity in various species of dairy thermophilic lactobacilli

M. Gatti, M.E. Fornasari, C. Lazzi, G. Mucchetti and E. Neviani
Journal of Applied Microbiology 96 (2) 223 (2004)
DOI: 10.1046/j.1365-2672.2003.02142.x
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Presence of peptidase activities in different varieties of cheese

M. Gatti, M. E. Fornasari, G. Mucchetti, F. Addeo and E. Neviani
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DOI: 10.1046/j.1365-2672.1999.00541.x
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Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

M. El Soda, S.A. Madkor and P.S. Tong
Journal of Dairy Science 83 (4) 609 (2000)
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Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli

S.A. Madkor, P.S. Tong and M. El Soda
Journal of Dairy Science 83 (8) 1684 (2000)
DOI: 10.3168/jds.S0022-0302(00)75037-5
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