Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 85-93

  Nieto Arribas, Pedro ^a   Seseña, Susana ^a   Poveda, Justa M ^a,b   Palop, Llanos ^a   Cabezas, Lourdes ^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

Adjunct culture; Leuconostoc; Manchego cheese; RAPD PCR

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM IDENTIFICATION; CATTLE; CHEESE; CHEMISTRY; CLASSIFICATION; EVALUATION; FERMENTATION; FOOD CONTROL; FOOD INDUSTRY; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; RANDOM AMPLIFIED POLYMORPHIC DNA;

ANIMALS; BACTERIAL TYPING TECHNIQUES; CATTLE; CHEESE; ENVIRONMENTAL MICROBIOLOGY; FERMENTATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENOTYPE; LEUCONOSTOC; MILK; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE;

LEUCONOSTOC;

EID: 70449100758     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.08.006     Document Type: Article

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