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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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Giraffa, Giorgio, Gatti, Monica, Rossetti, Lia, Senini, Lucia, Neviani, Erasmo
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2000
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91978/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10742197/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.4.1259-1265.2000
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