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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Gatti, Monica, Contarini, Giovanna, Neviani, Erasmo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1999
Soggetti:	Food Microbiology
Accesso online:	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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