"Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture"
written by Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo, María Eugenia Tornadijo,
published by Advances in Microbiology, Vol.5 No.11, 2015
has been cited by the following article(s):
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[9] Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid …
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[13] Influencia de los microorganismos en la elaboración de los quesos gallegos
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[14] Mould Surface-Ripened Cheeses
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[15] Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow's milk and goat of Algerian populations
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[16] Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
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[17] Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved
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[18] Semi‐hard Cheeses
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[19] BIODIVERSITY OF LACTIC ACID BACTERIA AND PRESERVING BY FREEZE AND SPRAY DRYING OF LACTOBACILLUS PLANTARUM FROM MARAJó CHEESE
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