Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese

Food Microbiology

Volumn 31, Issue 2, 2012, Pages 271-277

  Sohier, Danièle ^a   Jamet, Emmanuel ^b   Le Dizes, Anne Sophie ^a   Dizin, Mathieu ^b   Pavan, Sonia ^a   Postollec, Florence ^a   Coton, Emmanuel ^c,d  

^a UNIVERSITÉ DE BREST   (France)

^b Actilait   (France)

^c ADRIA Normandie   (France)

^d TECHNOPÔLE BREST IROISE   (France)

Author keywords

Bacterial counts; Cheese; Obligately heterofermentative lactobacilli; QPCR; Quantification

Indexed keywords

ANIMAL; ARTICLE; BIODIVERSITY; CATTLE; CHEESE; CLASSIFICATION; EVALUATION; FERMENTATION; GENETICS; HETEROTROPHY; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; POLYMERASE CHAIN REACTION;

ANIMALS; BIODIVERSITY; CATTLE; CHEESE; FERMENTATION; HETEROTROPHIC PROCESSES; LACTOBACILLUS; MILK; POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARABUCHNERI;

EID: 84861013856     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.01.009     Document Type: Article

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