Diversity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese products

Dairy Science and Technology

Volumn 91, Issue 1, 2011, Pages 65-76

  Pisano, M Barbara ^a   Patrignani, Francesca ^b   Cosentino, Sofia ^a   Guerzoni, M Elisabetta ^b   Franz, Charles M A P ^c   Holzapfel, Wilhelm H ^c,d  

^a UNIVERSITY OF CAGLIARI   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^d Handong University   (South Korea)

Author keywords

Caciotta cheese; Fiore Sardo cheese; Lactobacillus plantarum group; Probiotics; RAPD PCR

Indexed keywords

CACIOTTA CHEESE; FIORE SARDO CHEESE; LACTOBACILLUS PLANTARUM-GROUP; PROBIOTICS; RAPD-PCR;

BIODIVERSITY; DAIRY PRODUCTS; ESCHERICHIA COLI;

POLYMERASE CHAIN REACTION;

ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI;

EID: 80054806916     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2010037     Document Type: Article

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