Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese

International Journal of Food Microbiology

Volumn 107, Issue 3, 2006, Pages 265-273

  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

Ewe's milk cheese; Genetic diversity; Lactic acid bacteria; Lactobacillus; Randomly amplified polymorphic DNA analysis

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CHEESE; CLINICAL FEATURE; GENE ACTIVITY; GENETIC VARIABILITY; GENOTYPE; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MILK; NONHUMAN; POLYMERASE CHAIN REACTION;

ANIMALS; CHEESE; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; LACTOBACILLUS; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SHEEP; SPAIN; SPECIES SPECIFICITY; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM;

EID: 33644893335     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.10.023     Document Type: Article

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