Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses

International Journal of Food Microbiology

Volumn 102, Issue 3, 2005, Pages 355-362

  Sánchez, Isabel ^a   Seseña, Susana ^b   Poveda, Justa M ^a   Cabezas, Lourdes ^a   Palop, Llanos ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Facultad de Ciencias del Medio Ambiente   (Spain)

Author keywords

Goat cheese; Lactobacilli

Indexed keywords

ARTICLE; BACTERIAL FLORA; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; GENETIC VARIABILITY; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MICROBIAL ACTIVITY; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA;

ANIMALS; BACTERIAL TYPING TECHNIQUES; CHEESE; CLUSTER ANALYSIS; DNA, BACTERIAL; FEMALE; FOOD MICROBIOLOGY; GENOTYPE; GOATS; LACTOBACILLUS; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; VARIATION (GENETICS);

CAPRA HIRCUS; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 21844445290     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.041     Document Type: Article

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