Anticlostridial activity of Lactobacillus isolated from semi-hard cheesesChristiansen, P.; Petersen, M.H.; Kask, Signe; Moller, Peter L.; Petersen, M.; Nielsen, E.W.; Vogensen, Finn K.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 901-909

Antimicrobial activity of genetically and physicologycally characterized Lactobacillus isolated from semi-hard cheesesChristiansen, P.; Moller, Peter L.; Kask, Signe; Adamberg, KaarelIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 34

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Vogensen, Finn K.; Nielsen, E.W.; Kask, Signe; Moller, Peter L.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 873-882

Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheeseKask, Signe; Adamberg, Kaarel; Orlowski, Andrzej; Vogensen, Finn K.; Moller, Peter L.; Ardö, Ylva; Paalme, ToomasFood research international2003 / 9/10, p. 1037-1046