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Cited article:

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Food Chemistry 168 27 (2015)
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The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

Fabien J. Cousin, Séverine Louesdon, Marie-Bernadette Maillard, et al.
Food Microbiology 32 (1) 135 (2012)
https://doi.org/10.1016/j.fm.2012.05.003

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

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Dairy Science & Technology 90 (1) 3 (2010)
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A Genetic Insight Into Peptide and Amino-Acid Utilization by Propionibacterium freudenreichii LMG 16415

Franca Rossi, Veronica Gatto, Marta Marzotto and Sandra Torriani
Current Microbiology 52 (6) 464 (2006)
https://doi.org/10.1007/s00284-005-0353-y

Total bacterial and species-specific 16S rDNA micro-array quantification of complex samples

J. Treimo, G. Vegarud, T. Langsrud, S. Marki and K. Rudi
Journal of Applied Microbiology 100 (5) 985 (2006)
https://doi.org/10.1111/j.1365-2672.2006.02805.x

Use of DNA Quantification To Measure Growth and Autolysis of Lactococcus and Propionibacterium spp. in Mixed Populations

Janneke Treimo, Gerd Vegarud, Thor Langsrud and Knut Rudi
Applied and Environmental Microbiology 72 (9) 6174 (2006)
https://doi.org/10.1128/AEM.00515-06

Genetic Manipulation System in Propionibacteria.

PORNPIMON KIATPAPAN and YOSHIKATSU MUROOKA
Journal of Bioscience and Bioengineering 93 (1) 1 (2002)
https://doi.org/10.1263/jbb.93.1

Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

Joëlle Léonil, Valérie Gagnaire, Daniel Mollé, Stéphane Pezennec and Saı̈d Bouhallab
Journal of Chromatography A 881 (1-2) 1 (2000)
https://doi.org/10.1016/S0021-9673(00)00071-6