Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia

Journal of Food Protection

Volumn 73, Issue 7, 2010, Pages 1294-1303

  Samelis, John ^a   Kakouri, Athanasia ^a   Pappa, Eleni C ^a   Matijašić, Bojana Bogovič ^b   Georgalaki, Marina D ^c   Tsakalidou, Effie ^c   Rogelj, Irena ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; SALMONELLA; STAPHYLOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77955957046     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.7.1294     Document Type: Article

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