Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

Journal of Applied Microbiology

Volumn 107, Issue 5, 2009, Pages 1505-1517

  Nieto Arribas, P ^a   Sesena S ^a   Poveda, J M ^a,b   Palop, Ll ^a   Cabezas, L ^c  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Instituto Regional de Investigación Cientifica Aplicada Campus Universitario   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Lactococci; Manchego cheese; Randomly amplified polymorphic DNA analysis; Starter; Technological characterization

Indexed keywords

FOOD PROCESSING; STARTERS;

DNA POLYMERASE; GENOTYPIC CHARACTERIZATION; LACTOCOCCUS; LACTOCOCCUS LACTIS; MANCHEGO CHEESE; POLYMORPHIC DNA ANALYSIS; RANDOMLY AMPLIFIED POLYMORPHIC DNA; RANDOMLY AMPLIFIED POLYMORPHIC DNA ANALYSE; STARTER CULTURES; TECHNOLOGICAL CHARACTERIZATIONS;

POLYMERASE CHAIN REACTION;

TYRAMINE;

BACTERIUM; BIOTECHNOLOGY; DNA; FOOD PROCESSING; GENOTYPE; ISOLATED POPULATION; MICROBIAL ACTIVITY; POLYMERASE CHAIN REACTION;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATE; CHEESE; CHEESE RIPENING; DAIRY CATTLE; GENE TECHNOLOGY; GENOTYPE; LACTOCOCCUS LACTIS; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STARTER CULTURE;

LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 70349961675     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04334.x     Document Type: Article

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