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This article has been cited by the following article(s):
Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
Weicheng Li, Min Ren, Lana Duo, Jing Li, Shuai Wang, Yaru Sun, Min Li, Weiyi Ren, Qiangchuan Hou, Jie Yu, Zhihong Sun and Tiansong Sun Frontiers in Microbiology 11 (2020) https://doi.org/10.3389/fmicb.2020.01794
Cell growth and resistance ofLactococcus lactissubsp.lactisTOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions
H. Velly, F. Fonseca, S. Passot, A. Delacroix-Buchet and M. Bouix Journal of Applied Microbiology 117(3) 729 (2014) https://doi.org/10.1111/jam.12577
Antibiotic susceptibility patterns ofEnterococcusstrains isolated from Turkish Tulum cheese
The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content
