Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro

International Journal of Dairy Technology

Volumn 56, Issue 2, 2003, Pages 105-110

  Caridi, Andrea ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Antagonistic activity; Escherichia coli; Lactic acid bacteria; Lactobacillus curvatus; Lactobacillus paracasei ssp. paracasei; Ovine cheese

Indexed keywords

BACTERIOCIN; LACTIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CHEESE; ESCHERICHIA COLI; FERMENTATION; FOOD QUALITY; HYGIENE; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; NONHUMAN; PRIORITY JOURNAL; SHEEP;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; OVIS; OVIS ARIES;

EID: 0037610806     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00081.x     Document Type: Article

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