E. M. Beukes, B. H. Bester, and J. F. Mostert, The microbiology of South African traditional fermented milks, International Journal of Food Microbiology, vol.63, issue.3, pp.189-197, 2001.
DOI : 10.1016/S0168-1605(00)00417-7

P. Chagnaud, K. Machinis, L. A. Coutte, A. Marecat, and A. Mercenier, Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species, Journal of Microbiological Methods, vol.44, issue.2, pp.139-148, 2001.
DOI : 10.1016/S0167-7012(00)00244-X

C. Chomakov and K. Kirov, Bulletin Dairy Research Institute-Vidin, 1973.

R. Coppola, M. Nanni, M. Iorizzo, A. Sorrentino, E. Sorrentino et al., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, Le Lait, vol.80, issue.5, pp.479-490, 2000.
DOI : 10.1051/lait:2000139
URL : https://hal.archives-ouvertes.fr/hal-00895440

S. Danova, K. Petrov, P. Pavlov, and P. Petrova, Isolation and characterization of Lactobacillus strains involved in koumiss fermentation, International Journal of Dairy Technology, vol.63, issue.2, pp.100-105, 2005.
DOI : 10.1016/S0963-9969(00)00011-9

D. Angelis, M. De-candia, S. Calasso, M. P. Faccia, M. Guinee et al., Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese, International Journal of Food Microbiology, vol.125, issue.2, pp.123-132, 2008.
DOI : 10.1016/j.ijfoodmicro.2008.03.043

R. N. Georgieva, I. N. Iliev, V. A. Chipeva, S. P. Dimitonova, J. Samelis et al., strains from artisanal Bulgarian white brined cheeses, Journal of Basic Microbiology, vol.72, issue.4, pp.234-244, 2008.
DOI : 10.1002/jobm.200700355

M. Gobbetti, M. Morea, F. Baruzzi, M. R. Corbo, A. Matarante et al., Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening, International Dairy Journal, vol.12, issue.6, pp.511-523, 2002.
DOI : 10.1016/S0958-6946(02)00042-0

E. Manopoulou, P. Sarantinopoulos, E. Zoidou, A. Aktypis, E. Moschopoulou et al., Evolution of microbial populations during traditional Feta cheese manufacture and ripening, International Journal of Food Microbiology, vol.82, issue.2, pp.153-161, 2003.
DOI : 10.1016/S0168-1605(02)00258-1

V. M. Marshall, Starter cultures for milk fermentation and their characteristics, International Journal of Dairy Technology, vol.51, issue.7, pp.49-56, 1993.
DOI : 10.1016/0168-1605(91)90083-2

R. Medina, M. Katz, S. Gonzalez, and G. Oliver, Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina, Journal of Food Protection, vol.64, issue.4, pp.559-563, 2001.
DOI : 10.4315/0362-028X-64.4.559

K. Ogimoto and S. Imai, ATLAS of rumen microbiology, p.118, 1981.

G. Reid, D. Beuerman, C. Heinemann, and A. Bruce, dose required to restore and maintain a normal vaginal flora, FEMS Immunology & Medical Microbiology, vol.32, issue.1, pp.37-41, 2001.
DOI : 10.1111/j.1574-695X.2001.tb00531.x

S. Torriani, G. E. Felis, and F. Dellaglio, Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers, Applied and Environmental Microbiology, vol.67, issue.8, pp.3450-3454, 2001.
DOI : 10.1128/AEM.67.8.3450-3454.2001

K. Van-hoorde, T. Verstraete, P. Vandammea, and G. Huys, Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses, Food Microbiology, vol.25, issue.7, pp.929-935, 2008.
DOI : 10.1016/j.fm.2008.06.006