Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese

Journal of Applied Microbiology

Volumn 95, Issue 3, 2003, Pages 463-470

  Gatti, Monica ^a   Lazzi, C ^a   Rossetti, L ^a   Mucchetti, G ^a   Neviani, E ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Biodiversity; Cell surface proteins; Lactobacillus helveticus; Natural whey starter; Parmigiano Reggiano; PCR fingerprinting

Indexed keywords

CELL MEMBRANES; PROTEINS; STARTERS;

CELL SURFACE PROTEINS; CHEESE MAKING; LACTOBACILLUS HELVETICUS; MICROFLORAE; NATURAL WHEY STARTER; PARMIGIANO REGGIANO; PCR FINGERPRINTING; SDS-PAGE;

BIODIVERSITY;

BIODIVERSITY; FOOD PROCESSING; MICROBIOLOGY;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BIODIVERSITY; CHEESEMAKING; ECOSYSTEM; FOOD PROCESSING; LACTOBACILLUS HELVETICUS; MICROBIAL DIVERSITY; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; WHEY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS; POSIBACTERIA;

EID: 0042381494     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01997.x     Document Type: Article

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