Occurrence of Streptococcus macedonicus in Italian cheeses

FEMS Microbiology Letters

Volumn 261, Issue 1, 2006, Pages 69-73

  Pacini, Federico ^a   Cariolato, Diego ^a   Andrighetto, Christian ^a   Lombardi, Angiolella ^a  

^a Istituto per la Qualita e le Tecnologie Agroalimentari   (Italy)

Author keywords

Cheese; Differential medium; Lactic acid bacteria; PCR; Streptococcus macedonicus

Indexed keywords

ARTICLE; ASIAGO CHEESE; BACTERIAL COLONIZATION; BACTERIAL COUNT; BACTERIUM DETECTION; CELL COUNT; CHEESE; CHEESEMAKING; COLONY FORMING UNIT; CULTURE MEDIUM; FOOD CONTROL; ITALY; LACTIC ACID BACTERIUM; MICROFLORA; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; PROTECTED DESIGNATION OF ORIGIN; SENSITIVITY AND SPECIFICITY; STREPTOCOCCUS; STREPTOCOCCUS MACEDONICUS;

CHEESE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD MICROBIOLOGY; ITALY; POLYMERASE CHAIN REACTION; STREPTOCOCCUS;

STREPTOCOCCUS MACEDONICUS;

EID: 33745684179     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/j.1574-6968.2006.00330.x     Document Type: Article

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