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...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M. R., Gobbetti, M.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2001
Assuntos:
Food Microbiology
Acesso em linha: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
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados