Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese

Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates of Lactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolate...

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מידע ביבליוגרפי

הוצא לאור ב:	Appl Environ Microbiol
Principais autores:	Fitzsimons, N. A., Cogan, T. M., Condon, S., Beresford, T.
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	American Society for Microbiology (ASM) 1999
נושאים:	Food Microbiology
גישה מקוונת:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91514/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10427029/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.8.3418-3426.1999
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