Monitoring lactic acid bacteria strains during 'Cacioricotta' cheese production by restriction endonuclease analysis and pulsed-field gel electrophoresis

Journal of Dairy Research

Volumn 68, Issue 1, 2001, Pages 139-144

  Blaiotta, G ^a   Moschetti, G ^a   Simeoli, E ^a   Andolfi, R ^a   Villani, F ^a   Coppola, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cheese; Cheese ripening; Lactic acid bacteria; REA PFGE

Indexed keywords

BACTERIUM DETECTION; CHEESEMAKING; FOOD SAFETY; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION ENZYME ANALYSIS;

ANIMALS; BUFFALOES; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; DNA RESTRICTION ENZYMES; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; GOATS; LACTOBACILLUS; MILK; SHEEP;

BACTERIA (MICROORGANISMS);

EID: 0035091894     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029900004672     Document Type: Article

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