Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

Non-starter lactic acid bacteria (NSLAB) were isolated from 12 Italian ewe cheeses representing six different types of cheese, which in several cases were produced by different manufacturers. A total of 400 presumptive Lactobacillus isolates were obtained, and 123 isolates and 10 type strains were s...

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Autors principals: De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M. R., Gobbetti, M.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2001
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC92830/
https://ncbi.nlm.nih.gov/pubmed/11319075
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.5.2011-2020.2001
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