Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures von Frantzen, Cyril A, Kot, Witold, Pedersen, Thomas B, Ardö, Ylva M, Broadbent, Jeff R, Neve, Horst, Hansen, Lars H, Dal Bello, Fabio, Østlie, Hilde M, Kleppen, Hans P, Vogensen, Finn K, Holo, Helge

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Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation von Møller, Kirsten Kastberg, Rattray, Fergal P., Ardö, Ylva

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Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system von Antonsson, Martin, Molin, Göran, Ardö, Ylva

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Purification and Identification of Water-Soluble Phosphopeptides from Cheese Using Fe(III) Affinity Chromatography and Mass Spectrometry von Lund, Martin, Ardö, Ylva

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A comparison between the microflora of Herrgård cheese from three different dairies von Antonsson, Martin, Ardö, Ylva, Molin, Göran

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Study of cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivation von Adamberg, K, Adamberg, S, Laht, T.M, Ardo, Y, Paalme, T

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Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese von ANTONSSON, MARTIN, ARDÖ, YLVA, FRANS NILSSON, BENGT, MOLIN, GÖRAN

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