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):

Cheese and Microbes

Eric Beuvier and Gabriel Duboz
Cheese and Microbes 133 (2014)
DOI: 10.1128/9781555818593.ch6
See this article

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

Lisa Quigley, Orla O'Sullivan, Tom P. Beresford, et al.
International Journal of Food Microbiology 150 (2-3) 81 (2011)
DOI: 10.1016/j.ijfoodmicro.2011.08.001
See this article

The assessment of TGGE for the detection of interspecific and intergeneric DNA-marker polymorphism within Solanaceae

S. H. Garland
Australian Journal of Agricultural Research 56 (3) 291 (2005)
DOI: 10.1071/AR04141
See this article

Fermentation

Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux
Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
DOI: 10.1201/b11876-3
See this article

Cheese

Paul D. Cotter and Tom P. Beresford
Cheese 389 (2017)
DOI: 10.1016/B978-0-12-417012-4.00015-6
See this article

Easy DNA extraction method and optimisation of PCR-Temporal Temperature Gel Electrophoresis to identify the predominant high and low GC-content bacteria from dairy products

Sandrine Parayre, Hélène Falentin, Marie-Noëlle Madec, et al.
Journal of Microbiological Methods 69 (3) 431 (2007)
DOI: 10.1016/j.mimet.2007.02.011
See this article

Safety Analysis of Foods of Animal Origin

Effie Tsakalidou
Safety Analysis of Foods of Animal Origin 781 (2010)
DOI: 10.1201/EBK1439848173-33
See this article

Characterisation ofLactobacillus helveticusstrains isolated from home-made dairy products in Iran

Fatemeh Nejati, Mahdi Babaei and Alam Taghi-Zadeh
International Journal of Dairy Technology 69 (1) 89 (2016)
DOI: 10.1111/1471-0307.12223
See this article

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen
Canadian Journal of Microbiology 54 (3) 218 (2008)
DOI: 10.1139/W07-137
See this article

Extraction of RNA from Cheese without Prior Separation of Microbial Cells

Christophe Monnet, Vincent Ulvé, Anne-Sophie Sarthou and Françoise Irlinger
Applied and Environmental Microbiology 74 (18) 5724 (2008)
DOI: 10.1128/AEM.00716-08
See this article

The Interaction of Food Industry and Environment

Maria Aspri and Dimitrios Tsaltas
The Interaction of Food Industry and Environment 119 (2020)
DOI: 10.1016/B978-0-12-816449-5.00004-7
See this article

Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

Ryosuke Unno, Minenosuke Matsutani, Toshihiro Suzuki, et al.
International Dairy Journal 109 104757 (2020)
DOI: 10.1016/j.idairyj.2020.104757
See this article

The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses

Eric Beuvier, Gabriel Duboz and Catherine W. Donnelly
Microbiology Spectrum 1 (1) (2013)
DOI: 10.1128/microbiolspec.CM-0006-2012
See this article