Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

By Ramya Iyer, S. Tomar, T. Maheswari, Rameshwar Singh. 2010

210 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8a890b90d5a9aaafa477ea0f67137cd7cb7c65b5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. O. Yerlikaya
2. Amandine Fessard
3. F. Remize

In Molecular Biology

1. O. Yerlikaya
2. Amandine Fessard
3. F. Remize

In Nutrition and Dietetics

1. Amandine Fessard
2. F. Remize

Citations in the corpus

• Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “Besides yoghurt production, they are present in various starter cultures that are used to produce fermented dairy products and cheese (Iyer et al., 2010).”
• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “It is used for the production of yoghurt and some cheeses, due to its particular rapid acidification in milk fermentation [125].”