Safety assessment of dairy microorganisms: Streptococcus thermophilus

International Journal of Food Microbiology

Volumn 126, Issue 3, 2008, Pages 274-277

  Delorme, Christine ^a  

^a CEMAGREF   (France)

Author keywords

Gene transfer; Genome; Streptococcus salivarius; Streptococcus thermophilus

Indexed keywords

BACTERIOCIN; PROBIOTIC AGENT; TETRACYCLINE; YOGHURT;

ARTICLE; BACTERIAL STRAIN; CHEESEMAKING; DAIRY PRODUCT; HORIZONTAL GENE TRANSFER; HUMAN; MICROBIAL DIVERSITY; MOLECULAR TYPING; MULTILOCUS SEQUENCE TYPING; NONHUMAN; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RANDOM AMPLIFIED POLYMORPHIC DNA; RISK ASSESSMENT; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; TAXONOMIC IDENTIFICATION;

BACTERIOCINS; CHEESE; CONSUMER PRODUCT SAFETY; CULTURED MILK PRODUCTS; FOOD MICROBIOLOGY; GENE TRANSFER, HORIZONTAL; GENOME, BACTERIAL; HUMANS; PHYLOGENY; RISK ASSESSMENT; SPECIES SPECIFICITY; STREPTOCOCCUS THERMOPHILUS; YOGURT;

STREPTOCOCCUS; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS THERMOPHILUS;

EID: 50049120236     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.014     Document Type: Article

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