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Evolution of the Microbiological and Biochemical Characteristics of Afuega’l Pitu Cheese During Ripening

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Relationship of the Microflora to the Flavour of Cheddar Cheese

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Gredos goats' milk cheese: microbiological and chemical changes throughout ripening

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The isolation and characterization of lactobacilli from Cheddar cheese.

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Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A

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The microstructure and distribution of micro-organisms within mature Serra cheese

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Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation

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730. A note on the pediococci in New Zealand Cheddar cheese

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Etude de la variété de fromage " Ulloa ". I. Evolution de la flore microbienne et des composants azotes au cours de la maturation

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Pediococci in Cheddar cheese

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Etude de la flore microbienne du fromage espagnol " Manchego ". I. - Son evolution au cours de la fabrication et de l'affinage

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Recent advances in cheese microbiology

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Microbes from raw milk for fermented dairy products

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Fermented Foods as a Dietary Source of Live Organisms

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

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Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., & Fox, P. F. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.016 · Cited by 217 · see citing works

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

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Symposium review: interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

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Drivers that establish and assembly the lactic acid bacteria biota in cheeses.

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Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese

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The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut

Leeuwendaal, N., Stanton, C., O'Toole, P. W., & Beresford, T. P. (2021) · Journal of Functional Foods · doi:10.1016/j.jff.2021.104425 · Cited by 14 · see citing works

Effects of Yeast Growth Inhibiting and Yogurt Quality Improving with Lactobacillus paracasei and Lactobacillus rhamnosus

Kim, C.-H., & Nam, M. S. (2016) · Journal of Life Science · doi:10.5352/jls.2016.26.12.1438

Influence of a combination of two potential probiotic strains, Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502® on bowel habits of healthy adults

Verdenelli, M. C., Silvi, S., Cecchini, C., Orpianesi, C., & Cresci, A. (2011) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2011.03042.x · Cited by 42 · see citing works

Enhancement of Skin Whitening and Anti-wrinkle Activities of the Co-culture of Lactobacillus rhamnosus and Lactobacillus paracasei

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Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

Lee, Y., Kung, H., Huang, Y.-L., Wu, C.-H., Huang, Y., & Tsai, Y. (2016) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-16-060 · Cited by 47 · see citing works

Evaluasi Jumlah Bal Dan Mutu Sensori Dari Yoghurtyang Difermentasi Dengan Isolat Lactobacillus Plantarum 1

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