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Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found amo...

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Hlavní autoři: Giraffa, Giorgio, Gatti, Monica, Rossetti, Lia, Senini, Lucia, Neviani, Erasmo
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2000
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC91978/
https://ncbi.nlm.nih.gov/pubmed/10742197
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