Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses

Letters in Applied Microbiology

Volumn 44, Issue 3, 2007, Pages 308-313

  Ishikawa, Morio ^a   Kodama, K ^a   Yasuda, H ^a   Okamoto Kainuma, A ^a   Koizumi, K ^a   Yamasato, K ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Alkalibacterium; Alkaliphile; Cheese; Halophile; Marine lactic acid bacteria; Marinilactibacillus

Indexed keywords

ALGAE; BACTERIA; LACTIC ACID; MOLDS; RNA; SODIUM CHLORIDE;

ALKALIBACTERIA; ALKALIPHILE; ALKALIPHILIC; CHEESE RIPENING; HALOPHILE; LACTIC ACID BACTERIA; MARINE LACTIC ACID BACTERIA; MARINILACTIBACILLUS; SOFT CHEESE; YEAST EXTRACTS;

POLYSACCHARIDES;

GLUCOSE; PEPTONE; RIBOSOME RNA; SODIUM CHLORIDE;

BACTERIA; DAIRY PRODUCTS; GENES; RNA; YEAST;

ANIMAL PRODUCT; BACTERIUM; CARBOXYLIC ACID; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; RNA;

AGAR MEDIUM; ALKALIBACTERIUM OLIVAPOVLITICUS; ALKALINITY; ARTICLE; BACTERIAL STRAIN; CHEESE; CHEESE RIPENING; COLONY FORMING UNIT; EUROPE; FISH; FOOD PROCESSING; GENE ISOLATION; GENE SEQUENCE; HALOPHILIC BACTERIUM; LACTIC ACID BACTERIUM; LACTOBACILLUS; MARINILACTIBACILLUS PSYCHROTOLERANS; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; MOULD; NONHUMAN; NUCLEOTIDE SEQUENCE; PLATE COUNT; YEAST;

EURASIA; EUROPE;

ALKALIBACTERIUM; ALKALIBACTERIUM OLIVAPOVLITICUS; MARINILACTIBACILLUS; MARINILACTIBACILLUS PSYCHROTOLERANS;

EID: 33847042269     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.02073.x     Document Type: Article

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