Identification and characterization of lactococcal and Acetobacter strains isolated from traditional Caucasusian fermented milk

Journal of Nutritional Science and Vitaminology

Volumn 51, Issue 3, 2005, Pages 187-193

  Ishida, Tatsuya ^a   Yokota, Akira ^b   Umezawa, Yuka ^a   Toda, Toshiya ^c   Yamada, Kazuhiko ^a  

^a NATIONAL INSTITUTE OF HEALTH AND NUTRITION   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c WHO Collaborating Center for Research on Primary Prevention of Cardiovascular Diseases   (Japan)

Author keywords

Acetobacter orientalis; Bacteriocin; Fermented milk; Lactococcus lactis subsp. cremoris

Indexed keywords

BACTERIAL DNA; BACTERIOCIN; CATALASE; LACTOCOCCIN; LACTOCOCCIN B; PEPSIN A; PRONASE; PROTEINASE K; RIBOSOME DNA; TRYPSIN; UNCLASSIFIED DRUG; YOGHURT;

ACETOBACTER; ACETOBACTER ORIENTALIS; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; DNA DNA HYBRIDIZATION; DNA SEQUENCE; FERMENTED PRODUCT; GC RICH SEQUENCE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PHYLOGENY; SUPERNATANT;

ACETOBACTER; ACETOBACTER ORIENTALIS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. HORDNIAE; NEGIBACTERIA; POSIBACTERIA;

EID: 22444442330     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.51.187     Document Type: Article

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