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Aerobic adaptation and metabolic dynamics of
Propionibacterium freudenreichii
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Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study
Roberta Coronas, Giacomo Zara, Antonio Gallo, Gabriele Rocchetti, Marco Lapris, Giacomo Luigi Petretto, Severino Zara, Francesco Fancello and Ilaria Mannazzu Frontiers in Microbiology 14 (2023) https://doi.org/10.3389/fmicb.2023.1223741
Untargeted Metabolomics Sensitively Differentiates Gut Bacterial Species in Single Culture and Co-Culture Systems
High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications
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Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, Maria Merlino, Ottavia Prestia, Catherine Stanton and Antonella Verzera LWT 140 110845 (2021) https://doi.org/10.1016/j.lwt.2020.110845
Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Françoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stéphanie-Marie Deutsch, Bénédicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry and Hélène Falentin Journal of Agricultural and Food Chemistry 69(30) 8511 (2021) https://doi.org/10.1021/acs.jafc.1c01634
Microbial Versatility in Varied Environments
Atul K. Srivastava, Arvind Saroj, Ashish Nayak, Indrajeet Nishad and Karmveer Gautam Microbial Versatility in Varied Environments 181 (2020) https://doi.org/10.1007/978-981-15-3028-9_11
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis and Marco Gobbetti Food Research International 116 1344 (2019) https://doi.org/10.1016/j.foodres.2018.10.024
Influence of herd diet on the metabolome of Maasdam cheeses
Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry
Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona Ścibisz Applied Microbiology and Biotechnology 102(2) 515 (2018) https://doi.org/10.1007/s00253-017-8616-7
Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese
Dynamic interactions between prophages induce lysis in Propionibacterium acnes
Teagan L. Brown, Joseph Tucci, Zoe A. Dyson, Peter Lock, Christopher G. Adda and Steve Petrovski Research in Microbiology 168(2) 103 (2017) https://doi.org/10.1016/j.resmic.2016.09.004
Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study
Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese
Marta Mikš‐Krajnik, Andrzej Babuchowski and Ireneusz Białobrzewski International Journal of Dairy Technology 66(4) 562 (2013) https://doi.org/10.1111/1471-0307.12079
Liquid chromatography–mass spectrometry for metabolic footprinting of co-cultures of lactic and propionic acid bacteria
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Shao Liu Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition 23 (2012) https://doi.org/10.1201/b12055-4
Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria
Time Course and Specificity of Lipolysis in Swiss Cheese
Julien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne Thierry Journal of Agricultural and Food Chemistry 58(22) 11732 (2010) https://doi.org/10.1021/jf102572z
Identification of a Secreted Lipolytic Esterase in
Propionibacterium freudenreichii
, a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis
J. Dherbécourt, H. Falentin, J. Jardin, M.-B. Maillard, F. Baglinière, F. Barloy-Hubler and A. Thierry Applied and Environmental Microbiology 76(4) 1181 (2010) https://doi.org/10.1128/AEM.02453-09
A. Thierry, F. Berthier, V. Gagnaire, J. R. Kerjean, C. Lopez and Y. Noël 360 (2010) https://doi.org/10.1002/9781444323740.ch10
The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications
Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria
Anne Thierry, Marie-Bernadette Maillard, Romain Richoux and Sylvie Lortal Journal of Agricultural and Food Chemistry 54(18) 6819 (2006) https://doi.org/10.1021/jf060673m
Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. Hannon Journal of Agricultural and Food Chemistry 54(16) 5855 (2006) https://doi.org/10.1021/jf060214l
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel Journal of Agricultural and Food Chemistry 53(10) 4157 (2005) https://doi.org/10.1021/jf0481195