(en) Victoria Meslier, Valentin Loux et Pierre Renault, « Genome Sequence of Lactococcus raffinolactis Strain 4877, Isolated from Natural Dairy Starter Culture », Journal of Bacteriology, vol. 194, no 22, , p. 6364–6364 (ISSN0021-9193 et 1098-5530, PMID23105090, DOI10.1128/jb.01697-12, lire en ligne, consulté le )
doi.org
dx.doi.org
R. K Barakat, M. W Griffiths et L. J Harris, « Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat », International Journal of Food Microbiology, vol. 62, , p. 83-94 (DOI10.1016/S0168-1605(00)00381-0, lire en ligne, consulté le )
Tatsuro HAGI et Takayuki HOSHINO, « Screening and Characterization of Potential Probiotic Lactic Acid Bacteria from Cultured Common Carp Intestine », Bioscience, Biotechnology, and Biochemistry, vol. 73, , p. 1479-1483 (ISSN0916-8451, PMID19584561, DOI10.1271/bbb.80746, lire en ligne, consulté le )
Ana Belén Flórez et Baltasar Mayo, « Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE », International Journal of Food Microbiology, vol. 110, , p. 165-171 (DOI10.1016/j.ijfoodmicro.2006.04.016, lire en ligne, consulté le )
Elena Franciosi, Giorgia De Sabbata, Fausto Gardini et Agostino Cavazza, « Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese », Food Microbiology, vol. 28, , p. 43-51 (DOI10.1016/j.fm.2010.08.003, lire en ligne, consulté le )
(en) Victoria Meslier, Valentin Loux et Pierre Renault, « Genome Sequence of Lactococcus raffinolactis Strain 4877, Isolated from Natural Dairy Starter Culture », Journal of Bacteriology, vol. 194, no 22, , p. 6364–6364 (ISSN0021-9193 et 1098-5530, PMID23105090, DOI10.1128/jb.01697-12, lire en ligne, consulté le )
Tatsuro HAGI et Takayuki HOSHINO, « Screening and Characterization of Potential Probiotic Lactic Acid Bacteria from Cultured Common Carp Intestine », Bioscience, Biotechnology, and Biochemistry, vol. 73, , p. 1479-1483 (ISSN0916-8451, PMID19584561, DOI10.1271/bbb.80746, lire en ligne, consulté le )
(en) Victoria Meslier, Valentin Loux et Pierre Renault, « Genome Sequence of Lactococcus raffinolactis Strain 4877, Isolated from Natural Dairy Starter Culture », Journal of Bacteriology, vol. 194, no 22, , p. 6364–6364 (ISSN0021-9193 et 1098-5530, PMID23105090, DOI10.1128/jb.01697-12, lire en ligne, consulté le )
nih.gov
ncbi.nlm.nih.gov
Tatsuro HAGI et Takayuki HOSHINO, « Screening and Characterization of Potential Probiotic Lactic Acid Bacteria from Cultured Common Carp Intestine », Bioscience, Biotechnology, and Biochemistry, vol. 73, , p. 1479-1483 (ISSN0916-8451, PMID19584561, DOI10.1271/bbb.80746, lire en ligne, consulté le )
(en) Victoria Meslier, Valentin Loux et Pierre Renault, « Genome Sequence of Lactococcus raffinolactis Strain 4877, Isolated from Natural Dairy Starter Culture », Journal of Bacteriology, vol. 194, no 22, , p. 6364–6364 (ISSN0021-9193 et 1098-5530, PMID23105090, DOI10.1128/jb.01697-12, lire en ligne, consulté le )
sciencedirect.com
R. K Barakat, M. W Griffiths et L. J Harris, « Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat », International Journal of Food Microbiology, vol. 62, , p. 83-94 (DOI10.1016/S0168-1605(00)00381-0, lire en ligne, consulté le )
Ana Belén Flórez et Baltasar Mayo, « Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE », International Journal of Food Microbiology, vol. 110, , p. 165-171 (DOI10.1016/j.ijfoodmicro.2006.04.016, lire en ligne, consulté le )
Elena Franciosi, Giorgia De Sabbata, Fausto Gardini et Agostino Cavazza, « Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese », Food Microbiology, vol. 28, , p. 43-51 (DOI10.1016/j.fm.2010.08.003, lire en ligne, consulté le )