Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods

Journal of Applied Microbiology

Volumn 103, Issue 5, 2007, Pages 1838-1844

  Kongo, J M ^a,b   Ho, A J ^c   Malcata, F X ^a   Wiedmann, M ^c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF THE AZORES   (Portugal)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

API; Dairy foods; Enterococcus; Enzymes; Lactobacillus

Indexed keywords

BACILLI; CHEESES; FOOD PROCESSING; LACTIC ACID;

API; BIOCHEMICAL METHODS; DAIRY FOOD; ENTEROCOCCUS; GENOTYPIC METHOD; LACTIC ACID BACTERIA; LACTOBACILLUS; RIBOTYPING METHOD; STARTER CULTURES; STRAIN LEVELS;

ENZYMES;

BETA GALACTOSIDASE; ESTERASE;

BACTERIUM; DOMINANCE; ENZYME; GENOTYPE; MILK; MOLECULAR ANALYSIS; PHENOTYPE;

ACIDIFICATION; ARTICLE; BACTERIUM ISOLATION; CHEMICAL ANALYSIS; CONTROLLED STUDY; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENZYME ACTIVITY; GENOTYPE PHENOTYPE CORRELATION; GENUS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; NONHUMAN; RIBOTYPING;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 35448956153     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03423.x     Document Type: Article

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