Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters

Journal of Applied Microbiology

Volumn 85, Issue 3, 1998, Pages 411-416

  Giraffa, G ^a   De Vecchi, P ^a   Rossi, P ^b   Nicastro, G ^b   Fortina, M G ^b,c  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c DISTAM   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; STARTERS; STRAIN;

CHEESE STARTERS; DNA FINGERPRINTING; LACTOBACILLUS HELVETICUS; NATURAL CHEESE; POLYMORPHIC DNA; REFERENCE STRAINS; RIBOTYPING; STARTER CULTURES; STRAIN HETEROGENEITY; STRAIN-DEPENDENT;

DNA;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CHEESE; DNA FINGERPRINTING; GENETIC HETEROGENEITY; GENOTYPE; LACTOBACILLUS HELVETICUS; NONHUMAN; PLASMID; RANDOM AMPLIFIED POLYMORPHIC DNA; STRAIN DIFFERENCE; WHEY;

LACTOBACILLUS HELVETICUS;

EID: 0031679519     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.853464.x     Document Type: Article

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