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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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Fitzsimons, N. A., Cogan, T. M., Condon, S., Beresford, T.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1999
Matèries:	Food Microbiology
Accés en línia:	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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