Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics

Lactobacillus helveticus is the dominant organism in natural starter cultures used for the production of typical Italian cheeses. In this study, 74 L. helveticus strains, isolated from grana and provolone cheese natural whey starters, were distinguished with respect to their origin by using both cel...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Gatti, Monica, Contarini, Giovanna, Neviani, Erasmo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91205/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10103235/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.4.1450-1454.1999
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