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Cited article:

The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening

Marika Magdalena Bielecka and Grażyna Cichosz
LWT - Food Science and Technology 83 95 (2017)
https://doi.org/10.1016/j.lwt.2017.05.004

Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

N. Trancoso-Reyes, N. Gutiérrez-Méndez, D.R. Sepulveda and L.R. Hernández-Ochoa
Journal of Dairy Science 97 (2) 598 (2014)
https://doi.org/10.3168/jds.2013-6624

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

M.M. Milesi, I.V. Wolf, C.V. Bergamini and E.R. Hynes
Journal of Dairy Science 93 (11) 5020 (2010)
https://doi.org/10.3168/jds.2009-3043

Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type

M.M. Milesi, P.L.H. McSweeney and E.R. Hynes
Journal of Applied Microbiology 105 (3) 884 (2008)
https://doi.org/10.1111/j.1365-2672.2008.03813.x