Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking"
written by Yann Demarigny, Marion Dalmasso, Aline Tonleu, Véronique Rigobello, Eric Beuvier, Maï Huong Ly-Chatain, Yvette Bouton,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011

has been cited by the following article(s):

[1]	Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping …
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[2]	Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese
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[3]	Décryptage des interactions métaboliques en lait lors de l'évolution expérimentale d'un consortium de lactocoques et d'une communauté issue de lait cru seuls ou en …
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[4]	Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt
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[5]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
	2020

[6]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese.
	2020

[7]	Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno pingo do queijo da Serra da Canastra
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[8]	Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
	Food and Nutrition Sciences, 2014

[9]	Evaluation of the microbiological quality of conventional and organic leafy greens at the time of purchase from retail markets in Alexandria, Egypt
	2014

[10]	Identification of genomic heterogeneity among Lactococcus lactis strains by plasmid profiling, PFGE and 16S rDNA sequence analysis
	2014

[11]	DOCTORAT DE LʼUNIVERSITÉ DE TOULOUSE

[1]	Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model Food Research International, 2025 DOI:10.1016/j.foodres.2025.116888

[2]	Impact of the use of an indigenous starter on microbial community structuring and aromatic profile of rocamadour protected designation of origin cheese LWT, 2024 DOI:10.1016/j.lwt.2024.116813

[3]	Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique Frontiers in Sustainable Food Systems, 2023 DOI:10.3389/fsufs.2023.1166002

[4]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese Czech Journal of Food Sciences, 2020 DOI:10.17221/129/2020-CJFS

[5]	Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread Food and Nutrition Sciences, 2014 DOI:10.4236/fns.2014.517181