Characterization of a Lactobacillus strain producing white crystals on cheddar cheese.

From an enrichment culture of white-crystal deposits from aged Cheddar cheese, an atypical Lactobacillus strain was characterized. The new isolate is facultatively heterofermentative, has a G + C content of 40 mol%, and produces D and L isomers of lactic acid. The strain had a limited ability to fer...

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Main Authors: Rengpipat, S, Johnson, E A
Format: Artigo
Jezik:Inglês
Izdano: 1989
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC203125/
https://ncbi.nlm.nih.gov/pubmed/2513775
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