Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese

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Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese

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Natural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach

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DifferentLactobacillus helveticusstrain populations dominate during Grana Padano cheesemaking

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Investigation of the Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as the Exclusive Source of Nutrients

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Lactobacillus helveticus와 Streptococcus thermophilus의 혼합배양에 관한 연구 -생육특성 및 배양조건-

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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

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