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Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through high-temperature, short-time milk consumption
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Yuanyuan Ge, Xuejian Yu, Xiaoxin Zhao, Chong Liu, Ting Li, Shuaicheng Mu, Lu Zhang, Zhuoran Chen, Zhe Zhang, Zhiquan Song, Hongfei Zhao, Su Yao and Bolin Zhang Journal of Dairy Science 107(1) 123 (2024) https://doi.org/10.3168/jds.2023-23817
Development of a single nucleotide polymorphism–based strain-identified method for Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 using pan-genomics analysis
Zhiquan Song, Yuanyuan Ge, Xuejian Yu, Rui Liu, Chong Liu, Kun Cheng, Lizheng Guo and Su Yao Journal of Dairy Science 107(7) 4248 (2024) https://doi.org/10.3168/jds.2023-23655
Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures
Development of biotechnology of dairy beverages with bioactive phytoextracts of licorice
O. I. Vichko, G. М. Karpyk, O. V. Shved, Z. V. Hubriі and N. G. Kopchak Chemistry, Technology and Application of Substances 7(1) 154 (2024) https://doi.org/10.23939/ctas2024.01.154
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Whey Protein Concentrate Hydrolyzed by Microbial Protease: Process Optimization and Evaluation of Its Dipeptidyl Peptidase Inhibitory Activity
The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge
Mehmet Arif Icer, Sena Özbay, Duygu Ağagündüz, Bayram Kelle, Elena Bartkiene, João Miguel F. Rocha and Fatih Ozogul Foods 12(15) 2965 (2023) https://doi.org/10.3390/foods12152965
Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Alexander V. Shabaev and Tatyana V. Fedorova Foods 12(23) 4238 (2023) https://doi.org/10.3390/foods12234238
Effect of sugar transporter on galactose utilization in Streptococcus thermophilus
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production
Ozlem Ozturk Cetin, Semanur Cebeci Avunca, Arzu Cagri Mehmetoglu, Oktay Yemis and Mustafa Ozturk International Journal of Dairy Technology 76(3) 659 (2023) https://doi.org/10.1111/1471-0307.12950
Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity
Ling Li, Ling Zhou, Xuemin Liu, Jinyan Gong and Gongnian Xiao Journal of the Science of Food and Agriculture 103(15) 7374 (2023) https://doi.org/10.1002/jsfa.12840
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi and Salam A. Ibrahim International Journal of Food Science & Technology 57(11) 7008 (2022) https://doi.org/10.1111/ijfs.16076
Yoghurt production using pinecone and investigation of the effect of the produced yogurt on ECV304 cell line
Sila ARSLAN, Dilan AKAGÜNDÜZ, Rumeysa CEBECİOGLU, Aykut KUL and Tunç ÇATAL International Journal of Life Sciences and Biotechnology 5(1) 29 (2022) https://doi.org/10.38001/ijlsb.962106
Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus
Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis
Arijit Nath, Attila Csighy, Burak Attila Eren, David Tjandra Nugraha, Klára Pásztorné-Huszár, Attila Tóth, Krisztina Takács, Emőke Szerdahelyi, Gabriella Kiskó, Zoltán Kovács, András Koris and Gyula Vatai Processes 9(10) 1688 (2021) https://doi.org/10.3390/pr9101688
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Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
Characterization of a trypsin-like protease 1 produced by a probiotic Lactobacillus plantarum subsp. plantarum PTCC 1896 from skimmed milk based medium
Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese
Luigi Chessa, Antonio Paba, Elisabetta Daga, Marco Caredda and Roberta Comunian FEMS Microbiology Letters 367(14) (2020) https://doi.org/10.1093/femsle/fnaa110
Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation
Panagiotis Chanos, Malou C. Warncke, Matthias A. Ehrmann and Christian Hertel European Food Research and Technology 246(3) 621 (2020) https://doi.org/10.1007/s00217-020-03428-9
The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese
A survey of the relationship between functional genes and acetaldehyde production characteristics in Streptococcus thermophilus by multilocus sequence typing
Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach
Luigi Chessa, Antonio Paba, Elisabetta Daga and Roberta Comunian International Journal of Dairy Technology 72(1) 152 (2019) https://doi.org/10.1111/1471-0307.12571
Technological and Genomic Analysis of Roles of the Cell-Envelope Protease PrtS in Yoghurt Starter Development
Hui Tian, Bailiang Li, Smith Evivie, Shuvan Sarker, Sathi Chowdhury, Jingjing Lu, Xiuyun Ding and Guicheng Huo International Journal of Molecular Sciences 19(4) 1068 (2018) https://doi.org/10.3390/ijms19041068
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
Microbial and physiochemical changes in yoghurts containing different Lactobacillus delbrueckii subsp. bulgaricus strains in association with Lactobacillus plantarum as an adjunct culture
Maryam Mirlohi, Sabihe Soleimanian‐Zad, Shahram Dokhani and Mahmoud Sheikh‐Zeinodin International Journal of Dairy Technology 67(2) 246 (2014) https://doi.org/10.1111/1471-0307.12122
Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties
Monitoring of Lactic Acid Fermentation Process Using Fourier Transform near Infrared Spectroscopy
Silvia Grassi, Cristina Alamprese, Veronica Bono, Claudia Picozzi, Roberto Foschino and Ernestina Casiraghi Journal of Near Infrared Spectroscopy 21(5) 417 (2013) https://doi.org/10.1255/jnirs.1058
Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH
Susann Mende, Leona Krzyzanowski, Jost Weber, Doris Jaros and Harald Rohm Journal of Bioscience and Bioengineering 113(2) 185 (2012) https://doi.org/10.1016/j.jbiosc.2011.10.012
Variability of Hydrolysis of β-, αs1-, and αs2-Caseins by 10 Strains of Streptococcus thermophilus and Resulting Bioactive Peptides
Laurent Miclo, Émeline Roux, Magali Genay, Émilie Brusseaux, Chantal Poirson, Nawara Jameh, Clarisse Perrin and Annie Dary Journal of Agricultural and Food Chemistry 60(2) 554 (2012) https://doi.org/10.1021/jf202176d
Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats
Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in
Streptococcus thermophilus
and
Lactobacillus bulgaricus
Sander Sieuwerts, Douwe Molenaar, Sacha A. F. T. van Hijum, Marke Beerthuyzen, Marc J. A. Stevens, Patrick W. M. Janssen, Colin J. Ingham, Frank A. M. de Bok, Willem M. de Vos and Johan E. T. van Hylckama Vlieg Applied and Environmental Microbiology 76(23) 7775 (2010) https://doi.org/10.1128/AEM.01122-10
Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier International Journal of Food Microbiology 131(1) 10 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage
Morfología y diferenciación de colonias de tres tipos de bacterias lácticas
P. Ramírez-Baca, B. García-Cansino, E. Moreno-Hernández, J. M. Ríos-Carmona, C. Rodríguez Cisneros, J. Vásquez-Arroyo, R. Rodríguez-Martínez, S. Esparza-González and G. V. Nevárez-Morrillón Revista Agraria 6(1-2-3) 14 (2009) https://doi.org/10.59741/agraria.v6i1-2-3.435
Postgenomic Analysis of
Streptococcus thermophilus
Cocultivated in Milk with
Lactobacillus delbrueckii
subsp.
bulgaricus
: Involvement of Nitrogen, Purine, and Iron Metabolism
Luciana Herve-Jimenez, Isabelle Guillouard, Eric Guedon, Samira Boudebbouze, Pascal Hols, Véronique Monnet, Emmanuelle Maguin and Françoise Rul Applied and Environmental Microbiology 75(7) 2062 (2009) https://doi.org/10.1128/AEM.01984-08
Chemical and Microbiological Evaluation of Plain and Fruit Yoghurt in Khartoum State, Sudan
In Silico Prediction of Horizontal Gene Transfer Events in
Lactobacillus bulgaricus
and
Streptococcus thermophilus
Reveals Protocooperation in Yogurt Manufacturing
Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
Sander Sieuwerts, Frank A. M. de Bok, Jeroen Hugenholtz and Johan E. T. van Hylckama Vlieg Applied and Environmental Microbiology 74(16) 4997 (2008) https://doi.org/10.1128/AEM.00113-08
Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
Microbiological quality of fermented milk produced by repeated-batch culture
Kiyohiko Nakasaki, Mitsunori Yanagisawa and Koji Kobayashi Journal of Bioscience and Bioengineering 105(1) 73 (2008) https://doi.org/10.1263/jbb.105.73
Biochemical Properties of Some Thermophilic Lactic Acid Bacteria Strains from Traditional Fermented Milk Relevant to Their Technological Performance as Starter Culture