%0 Journal Article %T Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread %+ Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BIODYMIA) %A Demarigny, Yann %A Pauline, Gerber %J Food and Nutrition Sciences %V 05 %N 17 %P 1679-1691 %8 2014 %D 2014 %R 10.4236/fns.2014.517181 %Z Life Sciences [q-bio]/Food engineeringJournal articles %G English %L hal-02276403 %U https://univ-lyon1.hal.science/hal-02276403 %~ UNIV-LYON1 %~ BIODYMIA %~ UDL %~ UNIV-LYON %~ ISARA