Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region

Journal of Dairy Research

Volumn 72, Issue 1, 2005, Pages 19-24

  Bulut, Cisem ^a   Gunes, Hatice ^a   Okuklu, Burcu ^a   Harsa, Sebnem ^a   Kilic, Sevda ^b   Coban, Hatice Sevgi ^a   Yenidunya, Ali Fazil ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

16S rRNA gene ITS RFLP; Homofermentative lactic acid bacteria; Identification

Indexed keywords

PRIMER DNA;

ANIMAL; ARTICLE; CHEESE; CLASSIFICATION; ENTEROCOCCUS; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOCOCCUS; MICROBIOLOGY; MILK; PH; PHENOTYPE; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; TURKEY (REPUBLIC);

ANIMALS; CHEESE; DNA PRIMERS; ENTEROCOCCUS; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS; MILK; PHENOTYPE; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; TURKEY;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; OVIS;

EID: 13944253375     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029904000536     Document Type: Article

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