Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar CheeseNora Fitzsimons, Thomas P. Beresford, S. Condón et al.|Applied and Environmental Microbiology|1999Cited by 185
Source of Enterococci in a Farmhouse Raw-Milk CheeseRoberto Gelsomino, Jean Swings, Marc Vancanneyt et al.|Applied and Environmental Microbiology|2002Cited by 145
Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factoryRoberto Gelsomino, T. M. Cogan, Marc Vancanneyt et al.|International Journal of Food Microbiology|2001Cited by 106
Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheeseNora Fitzsimons, Tom Beresford, S. Condón et al.|Journal of Applied Microbiology|2001Cited by 96
Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteriaJean-René Kerjean, Daniel Moreau, R. Lodi et al.|Food Research International|2000Cited by 41