Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Aidan Coffey and R. Paul Ross
Lactic Acid Bacteria: Genetics, Metabolism and Applications 303 (2002)
DOI: 10.1007/978-94-017-2029-8_20
See this article

Improving the Flavour of Cheese

I. Powell
Improving the Flavour of Cheese 300 (2007)
DOI: 10.1533/9781845693053.2.300
See this article

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)
DOI: 10.1016/j.idairyj.2009.06.002
See this article


Lydia Ong, Robert C. Lawrence, John Gilles, et al.
Cheese 829 (2017)
DOI: 10.1016/B978-0-12-417012-4.00033-8
See this article

Lactic Acid Bacteria

Horst Neve and Jytte Josephsen
Lactic Acid Bacteria (2004)
DOI: 10.1201/9780824752033.ch8
See this article

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)
DOI: 10.1046/j.1472-765X.2001.01022.x
See this article

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)
DOI: 10.3168/jds.2008-1761
See this article

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)
DOI: 10.1128/AEM.01035-21
See this article

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)
DOI: 10.5219/167
See this article

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

Zoha Barzideh, Myra Siddiqi, Hassan Mahmoud Mohamed and Gisèle LaPointe
Microorganisms 10 (8) 1669 (2022)
DOI: 10.3390/microorganisms10081669
See this article