Articles citing this article

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Cited article:

How probiotics face food stress: They get by with a little help

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Critical Reviews in Food Science and Nutrition 60 (9) 1552 (2020)
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Production of antimicrobial polypeptides by Propionibacterium freudenreichii RVS-4-irf

E. P. Ryzhkova, I. L. Shamraichuk, A. V. Kurakov and A. I. Netrusov
Microbiology 86 (2) 170 (2017)
https://doi.org/10.1134/S0026261717020187

Traditional cheeses: Rich and diverse microbiota with associated benefits

Marie-Christine Montel, Solange Buchin, Adrien Mallet, et al.
International Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019

PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD‐GRADE MEDIA FERMENTED BY SOME LACTOBACILLI

IRINA V. DANILOVA, HAO LEE, TATYANA P. TOUROVA, EUGENIA P. RYZHKOVA and ALEXANDER I. NETRUSOV
Journal of Food Safety 32 (1) 48 (2012)
https://doi.org/10.1111/j.1745-4565.2011.00343.x

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

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)
https://doi.org/10.1051/dst/2009036

An In Vitro Study on Bacterial Growth Interactions and Intestinal Epithelial Cell Adhesion Characteristics of Probiotic Combinations

Mahta Moussavi and Michelle Catherine Adams
Current Microbiology 60 (5) 327 (2010)
https://doi.org/10.1007/s00284-009-9545-1

Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria

Sa Xu, Terri D. Boylston and Bonita A. Glatz
Journal of Agricultural and Food Chemistry 53 (23) 9064 (2005)
https://doi.org/10.1021/jf051030u