Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 891-899

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

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Instituto Regional de Investigación Cientifica Aplicada Campus Universitario   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Enterococcus; Manchego cheese; RAPD PCR; Safety evaluation

Indexed keywords

2,3 BUTANEDIONE; BACTERIAL PROTEIN;

ANIMAL; ARTICLE; BIODIVERSITY; CHEESE; CLASSIFICATION; ENTEROCOCCUS; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY;

ANIMALS; BACTERIAL PROTEINS; BIODIVERSITY; CHEESE; DIACETYL; ENTEROCOCCUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; MOLECULAR SEQUENCE DATA; PHYLOGENY;

ENTEROCOCCUS; ENTEROCOCCUS AVIUM; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS HIRAE;

EID: 79955853713     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.12.005     Document Type: Article

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