Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 392-399

  Dolci, Paola ^a   Alessandria, Valentina ^a   Zeppa, Giuseppe ^a   Rantsiou, Kalliopi ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

16S 23S rRNA gene spacer analysis; Lactic acid bacteria; Microbiological characterization; RAPD PCR; Raschera PDO cheese

Indexed keywords

BACTERIAL DNA; RNA 16S; RNA 23S;

ARTICLE; BACTERIAL COUNT; CHEESE; CLASSIFICATION; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETIC VARIABILITY; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES DIFFERENCE;

CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 23S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 38149070257     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.09.006     Document Type: Article

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