Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation

International Journal of Food Microbiology

Volumn 59, Issue 1-2, 2000, Pages 19-27

  Hebert E M ^a   Raya, R R ^a   Tailliez, P ^b   De Giori, G S ^a,c  

^a 4000 SM de   (Argentina)

^b CEMAGREF   (France)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Lactobacillus delbrueckii subsp. lactis; Lactobacillus helveticus; Starter cultures

Indexed keywords

BACTERIOCIN; BETA GALACTOSIDASE; CASEIN; PROTEINASE; RIBOSOME DNA; RNA 16S;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CHEESE; CONTROLLED STUDY; DAIRY INDUSTRY; ENZYME ACTIVITY; ENZYME SPECIFICITY; FERMENTATION; FOOD PROCESSING; GENE SEQUENCE; HYDROLYSIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PROTEIN DEGRADATION; SEQUENCE ANALYSIS; SPECIES DIFFERENCE; STRAIN DIFFERENCE;

ANIMALS; ARGENTINA; BACTERIAL TYPING TECHNIQUES; CASEINS; CHEESE; DAIRY PRODUCTS; DNA, RIBOSOMAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; LACTOBACILLUS; PHENOTYPE; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS; SUBSTRATE SPECIFICITY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS; POSIBACTERIA; UNIDENTIFIED BACTERIOPHAGE;

EID: 0343244629     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00282-8     Document Type: Article

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