New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac(+)/nit(−) and lac(−)/nit(+) for P. freude...

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Detaylı Bibliyografya
Yayımlandı:Dairy Sci Technol
Asıl Yazarlar: de Freitas, Rosangela, Madec, Marie-Noelle, Chuat, Victoria, Maillard, Marie-Bernadette, Mukdsi, María C. Abeijón, Falentin, Hélène, de Carvalho, Antonio Fernandes, Valence, Florence, Thierry, Anne
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer Paris 2015
Konular:
Original Paper
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4471392/
https://ncbi.nlm.nih.gov/pubmed/26097645
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13594-015-0229-2
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