Short communication: Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment

Journal of Dairy Science

Volumn 94, Issue 12, 2011, Pages 5871-5877

  Blaiotta, G ^a   Sorrentino, A ^b   Ottombrino, A ^b   Aponte, M ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Provolone del Monaco cheese; Random amplification of polymorphic DNA (RAPD) PCR; Streptococcus macedonicus; Streptococcus thermophilus

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CHEESE; COMPARATIVE STUDY; FOOD HANDLING; GENETICS; GENOTYPE; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PHENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CATTLE; CHEESE; FOOD TECHNOLOGY; GENOTYPE; MILK; PHENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 82155192915     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4630     Document Type: Article

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