Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese

International Journal of Food Microbiology

Volumn 146, Issue 2, 2011, Pages 207-211

  Cremonesi, Paola ^a   Vanoni, Laura ^b   Morandi, Stefano ^b   Silvetti, Tiziana ^b   Castiglioni, Bianca ^a   Brasca, Milena ^b  

^a CNR   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Lactic acid bacteria; Pentaplex PCR; Whey starter

Indexed keywords

BETA GALACTOSIDASE;

ARTICLE; BACTERIUM DETECTION; CHEESE; CONTROLLED STUDY; DNA EXTRACTION; ENZYME SYNTHESIS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; PROTEIN SYNTHESIS; SPECIES DIFFERENCE; STRAIN DIFFERENCE; STREPTOCOCCUS THERMOPHILUS; WHEY;

BETA-GALACTOSIDASE; CHEESE; DNA, BACTERIAL; GENES, BACTERIAL; LACTOBACILLUS; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 79953108762     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.016     Document Type: Article

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