Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: Identification and typing of dominant lactobacilli

European Food Research and Technology

Volumn 229, Issue 1, 2009, Pages 83-92

  Kafili, Tiva ^a,b   Razavi, Seied Hadi ^a   Djomeh, Zahra Emam ^a   Naghavi, Mohammad Reza ^a   Álvarez Martín, Pablo ^b   Mayo, Baltasar ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Adjunct cultures; DGGE; Iranian cheeses; Lactobacilli; Lighvan cheese; Traditional cheeses

Indexed keywords

ADJUNCT CULTURES; DGGE; IRANIAN CHEESES; LACTOBACILLI; LIGHVAN CHEESE; TRADITIONAL CHEESES;

STRAIN;

COSMIC RAYS;

CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS;

EID: 64949089137     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1028-x     Document Type: Article

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