Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

Letters in Applied Microbiology

Volumn 49, Issue 3, 2009, Pages 396-402

  Jensen, M P ^a   Ardo Y ^a   Vogensen, F K ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

16S rRNA; Cheese; Isolation method; Lactobacillus helveticus; PFGE; Rep PCR; Thermophilic bacteria

Indexed keywords

BACTERIOLOGY; BODY FLUIDS; ELECTROPHORESIS; GELATION; LACTIC ACID; ORGANIC ACIDS; STARTERS; STRAIN;

16S RRNA; CHEESE; ISOLATION METHOD; LACTOBACILLUS HELVETICUS; PFGE; REP-PCR; THERMOPHILIC BACTERIA;

BACTERIA;

BACTERIUM; FERMENTATION; FOOD; MOLECULAR ANALYSIS; THERMOPHILIC BACTERIUM;

ARTICLE; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; DNA SEQUENCE; ENTEROCOCCUS FAECIUM; ISOLATION PROCEDURE; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; MESOPHILIC BACTERIUM; MOLECULAR TYPING; NONHUMAN; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; THERMOPHILIC BACTERIUM;

ENTEROCOCCUS FAECIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS;

EID: 68849093118     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02673.x     Document Type: Article

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