Articles citing this article

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Cited 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

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International Dairy Journal 109 104757 (2020)
https://doi.org/10.1016/j.idairyj.2020.104757

Characterisation of Lactobacillus helveticus strains 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)
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International Journal of Food Microbiology 150 (2-3) 81 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.08.001

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)
https://doi.org/10.1128/AEM.00716-08

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)
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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)
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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)
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