Differentiation of lactococci from 2 greek cheeses with protected designation of origin by phenotypic criteria and RAPD-PCR

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages

  Pavlidou, Sofia ^a   Bozoudi, Despina ^a   Hatzikamari, Magdalini ^a   Tzanetakis, Nikolaos ^a   Litopoulou Tzanetaki, Evanthia ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Acid; Antibacterial activity; Lactococci; Proteolysis; RAPD PCR; SDS PAGE

Indexed keywords

AMINO ACID; BACTERIAL PROTEIN; CASEIN; PEPTIDE FRAGMENT; PEPTIDE HYDROLASE;

ANIMAL; ANTIBIOSIS; ARTICLE; CHEESE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PACKAGING; GENETICS; GREECE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOCOCCUS; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; MOLECULAR TYPING; PH; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA; YERSINIA ENTEROCOLITICA;

AMINO ACIDS; ANIMALS; ANTIBIOSIS; BACTERIAL PROTEINS; CASEINS; CHEESE; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD LABELING; GREECE; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS; LACTOCOCCUS LACTIS; MILK; MOLECULAR TYPING; PEPTIDE FRAGMENTS; PEPTIDE HYDROLASES; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; YERSINIA ENTEROCOLITICA;

LACTOCOCCUS;

EID: 79955037008     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02043.x     Document Type: Article

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