Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 44-51

  Alegría, Ángel ^a   Álvarez Martín, Pablo ^a   Sacristán, Noelia ^a   Fernández, Elena ^a   Delgado, Susana ^a   Mayo, Baltasar ^a  

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

Author keywords

Adjunct cultures; Cas n; Lactic acid bacteria; Lactococcus garvieae; Lactococcus lactis; Starters; Traditional cheeses

Indexed keywords

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE RIPENING; CONTROLLED STUDY; CULTURE TECHNIQUE; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; LACTIC ACID BACTERIUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; MILK; NONHUMAN; PHYSICAL CHEMISTRY; RANDOM AMPLIFIED POLYMORPHIC DNA; SPAIN; SPECIES COMPARISON; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BACTERIA; BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FOOD MICROBIOLOGY; MILK; PHYLOGENY; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); CORYNEBACTERIUM VARIABILE; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 70350326380     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.023     Document Type: Article

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