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Cited article:

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

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Comprehensive Reviews in Food Science and Food Safety 20 (5) 4299 (2021)
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A field study investigating the effectiveness of vat milk controls by qPCR for the prevention of undesired propionic acid fermentation in Sbrinz PDO cheese

Meral Turgay, Walter Schaeren, Hans Ulrich Graber, et al.
International Dairy Journal 77 80 (2018)
https://doi.org/10.1016/j.idairyj.2017.06.008

Fast detection and quantification of four dairy propionic acid bacteria in milk samples using real-time quantitative polymerase chain reaction

Meral Turgay, Walter Schaeren, Daniel Wechsler, Ueli Bütikofer and Hans Ulrich Graber
International Dairy Journal 61 37 (2016)
https://doi.org/10.1016/j.idairyj.2016.03.014

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland, et al.
International Journal of Food Microbiology 191 60 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.09.001

Development of a Propionibacterium-Escherichia coli Shuttle Vector for Metabolic Engineering of Propionibacterium jensenii, an Efficient Producer of Propionic Acid

Xin Zhuge, Long Liu, Hyun-dong Shin, Rachel R. Chen, Jianghua Li, Guocheng Du and Jian Chen
Applied and Environmental Microbiology 79 (15) 4595 (2013)
https://doi.org/10.1128/AEM.00737-13

Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese

Meral Turgay, Stefan Irmler, Dino Isolini, et al.
Dairy Science & Technology 91 (4) 471 (2011)
https://doi.org/10.1007/s13594-011-0024-7

Use of predictive modeling for Propionibacterium strain classification

Oriane Matte-Tailliez, Elodie Lepage, Michel Tenenhaus and Patrick Tailliez
Systematic and Applied Microbiology 25 (3) 386 (2002)
https://doi.org/10.1078/0723-2020-00129

Characterization of the 16S–23S and 23S–5S rRNA intergenic spacer regions of dairy propionibacteria and their identification with species-specific primers by PCR

Anu Tilsala-Timisjärvi and Tapani Alatossava
International Journal of Food Microbiology 68 (1-2) 45 (2001)
https://doi.org/10.1016/S0168-1605(01)00462-7