Grana Padano cheese whey starters: Microbial composition and strain distribution

International Journal of Food Microbiology

Volumn 127, Issue 1-2, 2008, Pages 168-171

  Rossetti, Lia ^a   Fornasari, Maria Emanuela ^a   Gatti, Monica ^b   Lazzi, Camilla ^b   Neviani, Erasmo ^b   Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Artisan whey starters; Grana Padano cheese; Microbial identification; Microbial typing; Thermophilic lactic acid bacteria

Indexed keywords

AGAR; RIBOSOME RNA;

ARTICLE; BIODIVERSITY; BIOTYPE; CHEESE; ECOSYSTEM; GENE SEQUENCE; GENOTYPE; GEOGRAPHIC DISTRIBUTION; GRANA PADANO CHEESE; ITALY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; NONHUMAN; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL TYPING TECHNIQUES; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; MILK PROTEINS; PHYLOGENY; POLYMERASE CHAIN REACTION; SPECIES SPECIFICITY; STREPTOCOCCUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 50949098218     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.005     Document Type: Article

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