Articles citing this article

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Cited article:

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

Lorenzo Siroli, Francesca Patrignani, Margherita D’Alessandro, Elisa Salvetti, Sandra Torriani and Rosalba Lanciotti
Animals 10 (5) 782 (2020)
https://doi.org/10.3390/ani10050782

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

H. Avni Kirmaci
Polish Journal of Food and Nutrition Sciences (2015)
https://doi.org/10.1515/pjfns-2015-0034

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

J. A. Reis, A. T. Paula, S. N. Casarotti and A. L. B. Penna
Food Engineering Reviews 4 (2) 124 (2012)
https://doi.org/10.1007/s12393-012-9051-2

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Sonia Garde, Marta Ávila, Antonia Picon and Manuel Nuñez
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 417 (2012)
https://doi.org/10.1201/b12084-29

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

M. Medina and M. Nuñez
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation 267 (2011)
https://doi.org/10.1533/9780857090522.3.267