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).
Stress induced biofilm formation in Propionibacterium acidipropionici and use in propionic acid production
Victor Hugo Cavero-Olguin, Rajni Hatti-Kaul, Oscar Victor Cardenas-Alegria, et al. World Journal of Microbiology and Biotechnology 35(7) (2019) https://doi.org/10.1007/s11274-019-2679-9
Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying
Floriane Gaucher, Koffigan Kponouglo, Houem Rabah, Sylvie Bonnassie, Jordane Ossemond, Sandrine Pottier, Julien Jardin, Valérie Briard-Bion, Pierre Marchand, Philippe Blanc, Romain Jeantet and Gwénaël Jan Frontiers in Microbiology 10 (2019) https://doi.org/10.3389/fmicb.2019.02324
Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry
Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona Ścibisz Applied Microbiology and Biotechnology 102(2) 515 (2018) https://doi.org/10.1007/s00253-017-8616-7
Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance
Song Huang, Houem Rabah, Julien Jardin, Valérie Briard-Bion, Sandrine Parayre, Marie-Bernadette Maillard, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Romain Jeantet, Gwénaël Jan and D. W. Schaffner Applied and Environmental Microbiology 82(15) 4641 (2016) https://doi.org/10.1128/AEM.00748-16
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Survival and metabolic activity of selected strains of Propionibacterium freudenreichii in the gastrointestinal tract of human microbiota-associated rats
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
