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	1.	Characterization of Streptococcus thermophilus two-component systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii subsp. bulgaricus. [electronic resource] by Thevenard, Benoît Rasoava, Niriaina Fourcassié, Pascal Monnet, Véronique Boyaval, Patrick Rul, Françoise Producer: 20120301 In: International journal of food microbiology vol. 151 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation. [electronic resource] by Jeanson, Sophie Hilgert, Nadine Coquillard, Marie-Odile Seukpanya, Céline Faiveley, Marc Neveu, Pascal Abraham, Christophe Georgescu, Véra Fourcassié, Pascal Beuvier, Eric Producer: 20090810 In: International journal of food microbiology vol. 131 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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