Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters

FEMS Microbiology Letters

Volumn 257, Issue 1, 2006, Pages 139-144

  Fornasari, Maria Emanuela ^a   Rossetti, Lia ^a   Carminati, Domenico ^a   Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Grana Padano cheese; Length heterogeneity PCR; Microbial cultivability; Streptococcus thermophilus; Whey starters

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM COLONY; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; EPIFLUORESCENCE MICROSCOPY; INCUBATION TIME; LACTOBACILLUS; NONHUMAN; PRIORITY JOURNAL; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS; THERMOPHILIC BACTERIUM; WHEY;

BACTERIOLOGICAL TECHNIQUES; CHEESE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; MICROSCOPY, FLUORESCENCE; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33645015297     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/j.1574-6968.2006.00155.x     Document Type: Article

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