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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Foilsithe in:	Appl Environ Microbiol
Príomhchruthaitheoirí:	Gatti, Monica, Contarini, Giovanna, Neviani, Erasmo
Formáid:	Artigo
Teanga:	Inglês
Foilsithe / Cruthaithe:	American Society for Microbiology (ASM) 1999
Ábhair:	Food Microbiology
Rochtain ar líne:	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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