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Publications by Anne Thierry

Strain-To-Strain Differences Within Lactic and Propionic Acid Bacteria Species Strongly Impact the Properties of Cheese–A Review

Dairy Science and Technology

English

Propionibacteria and Facultatively Heterofermentative Lactobacilli Weakly Contribute to Secondary Proteolysis of Emmental Cheese

English

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Interactions Between Lactic and Propionic Acid Bacteria

English

Probiotic Lactic Acid Bacteria: A Review

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Selection of Tempoyak Lactic Acid Bacteria as Candidate Strain for Yoghurt Starter Culture

Biosaintifika: Journal of Biology & Biology Education

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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese

Italian Journal of Food Safety

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Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

BioMed Research International

Molecular Biology

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Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

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Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology

Process Chemistry

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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

Archives of Veterinary Science

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Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

Developments in Food Science

English