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Cited article:

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment

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Microorganisms 10 (8) 1669 (2022)
https://doi.org/10.3390/microorganisms10081669

Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze

Robin Dorau, Jun Chen, Jianming Liu, Peter Ruhdal Jensen, Christian Solem and Danilo Ercolini
Applied and Environmental Microbiology 87 (21) (2021)
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Monitoring of a gluten content in selected meat products from three biggest meat producers in Slovakia

Marcel Mati and Ladislav Staruch
Potravinarstvo Slovak Journal of Food Sciences 6 (1) 30 (2012)
https://doi.org/10.5219/167

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

D. St-Gelais, J. Lessard, C.P. Champagne and J.-C. Vuillemard
Journal of Dairy Science 92 (5) 1856 (2009)
https://doi.org/10.3168/jds.2008-1761

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

C.P. Champagne, D. Gagnon, D. St-Gelais and J.C. Vuillemard
International Dairy Journal 19 (11) 669 (2009)
https://doi.org/10.1016/j.idairyj.2009.06.002

The use of cadmium resistance on the phage-resistance plasmid pNP40 facilitates selection for its horizontal transfer to industrial dairy starter lactococci

M. Trotter, S. Mills, R.P. Ross, G.F. Fitzgerald and A. Coffey
Letters in Applied Microbiology 33 (6) 409 (2001)
https://doi.org/10.1046/j.1472-765X.2001.01022.x