Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
Lait, 86 6 (2006) 407-414
Published online: 2006-12-13
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):
Global Cheesemaking Technology
Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster-Meier, et al.Global Cheesemaking Technology 204 (2017)
DOI: 10.1002/9781119046165.ch2
See this article
Cheese and Microbes
Eric Beuvier and Gabriel DubozCheese and Microbes 133 (2014)
DOI: 10.1128/9781555818593.ch6
See this article
Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
Lourdes Santiago-López, Jose E. Aguilar-Toalá, Adrián Hernández-Mendoza, et al.Journal of Dairy Science 101 (5) 3742 (2018)
DOI: 10.3168/jds.2017-13465
See this article
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, et al.International Journal of Food Microbiology 177 136 (2014)
DOI: 10.1016/j.ijfoodmicro.2014.02.019
See this article
Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures
Aline Moser, Karl Schafroth, Leo Meile, et al.Frontiers in Microbiology 9 (2018)
DOI: 10.3389/fmicb.2018.00637
See this article
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Leonardo Mancini and Patrick F. FoxTrends in Food Science & Technology 45 (2) 167 (2015)
DOI: 10.1016/j.tifs.2015.07.016
See this article
Cheese
Françoise Irlinger, Sandra Helinck and Jean Luc JanyCheese 273 (2017)
DOI: 10.1016/B978-0-12-417012-4.00011-9
See this article
Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers - a Short Report
Piotr Kołakowski, Richard Podolak and Marta KowalskaPolish Journal of Food and Nutrition Sciences 62 (3) 179 (2012)
DOI: 10.2478/v10222-012-0051-y
See this article
Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Marco Gobbetti, Raffaella Di Cagno, Maria Calasso, et al.Trends in Food Science & Technology 78 244 (2018)
DOI: 10.1016/j.tifs.2018.06.010
See this article
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano MucchettiJournal of Dairy Science 97 (2) 573 (2014)
DOI: 10.3168/jds.2013-7187
See this article
Phage-Host Interactions of Cheese-Making Lactic Acid Bacteria
Jennifer Mahony, Brian McDonnell, Eoghan Casey and Douwe van SinderenAnnual Review of Food Science and Technology 7 (1) 267 (2016)
DOI: 10.1146/annurev-food-041715-033322
See this article
Occurrence of the Angiotensin-Converting Enzyme–Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin
U. Bütikofer, J. Meyer, R. Sieber, B. Walther and D. WechslerJournal of Dairy Science 91 (1) 29 (2008)
DOI: 10.3168/jds.2007-0413
See this article
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, et al.Dairy Science and Technology 88 (4-5) 511 (2008)
DOI: 10.1051/dst:2008019
See this article
Population dynamics of lactobacilli in Grana cheese
Miriam Zago, Maria Emanuela Fornasari, Lia Rossetti, Barbara Bonvini, Laura Scano, Domenico Carminati and Giorgio GiraffaAnnals of Microbiology 57 (3) 349 (2007)
DOI: 10.1007/BF03175072
See this article
Comprehensive Foodomics
Marine Feyereisen, Katherine Lavelle, Tadhg O'Sullivan, Douwe van Sinderen and Jennifer MahonyComprehensive Foodomics 171 (2021)
DOI: 10.1016/B978-0-08-100596-5.22699-1
See this article
Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Carla Miranda, Diogo Contente, Gilberto Igrejas, Sandra P. A. Câmara, Maria de Lurdes Enes Dapkevicius and Patrícia PoetaFoods 10 (9) 2092 (2021)
DOI: 10.3390/foods10092092
See this article
Impact of NSLAB on Kazakh cheese flavor
Shan Li, Yandie Li, Zixuan Du, Baokun Li, Yue Liu, Yunyun Gao, Yan Zhang, Kaili Zhang, Qingling Wang, Shiling Lu, Juan Dong, Hua Ji and Yuhui LiFood Research International 144 110315 (2021)
DOI: 10.1016/j.foodres.2021.110315
See this article
Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles
Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta and Francisco Xavier MalcataFoods 10 (4) 821 (2021)
DOI: 10.3390/foods10040821
See this article
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
Eric Beuvier, Gabriel Duboz and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
DOI: 10.1128/microbiolspec.CM-0006-2012
See this article
Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese
Zehra Güler, Dilek Türkmen and Ahmet DursunLWT 145 111312 (2021)
DOI: 10.1016/j.lwt.2021.111312
See this article
Cloning and Characterization of Two Lactobacillus casei Genes Encoding a Cystathionine Lyase
Stefan Irmler, Sylvie Raboud, Beata Beisert, Doris Rauhut and Hélène BerthoudApplied and Environmental Microbiology 74 (1) 99 (2008)
DOI: 10.1128/AEM.00745-07
See this article
305 (2022)
DOI: 10.1007/978-3-031-04797-8_27
See this article
Dietary lacto-sacc improved growth performance, food acceptability, body indices, and basic hematological parameters in empurau (Tor tambroides) fries reared in the aquaponics system
Sharifah Lia Farliana Wan Alias, Mohammad Bodrul Munir, Roslianah Asdari, Abdul Hannan and Jahidul HasanJournal of Applied Aquaculture 1 (2022)
DOI: 10.1080/10454438.2022.2095239
See this article
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, Francisco Xavier Malcata and Célia C. G. SilvaFoods 11 (15) 2276 (2022)
DOI: 10.3390/foods11152276
See this article
Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study
Reine Abi Khalil, Christel Couderc, Sophie Yvon, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo and Marie-José AyoubFoods 11 (23) 3874 (2022)
DOI: 10.3390/foods11233874
See this article