Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach

Systematic and Applied Microbiology

Volumn 35, Issue 4, 2012, Pages 270-277

  Solieri, Lisa ^a   Bianchi, Aldo ^a   Giudici, Paolo ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

(GTG)5 PCR fingerprinting; 16S ARDRA; ARDRA; BLAST; DM; DSMZ; ISR; Lactobacillus paracasei; Lactobacillus rhamnosus; Non starter lactic acid bacteria; NSLAB; Parmigiano Reggiano cheese; PR; Rep PCR; SLAB; UPGMA

Indexed keywords

DNA 16S; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM DETECTION; BACTERIUM ISOLATE; CHEESE; CHEESE RIPENING; DNA FINGERPRINTING; DNA RESTRICTION; GENE SEQUENCE; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HARBINENSIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL;

BIODIVERSITY; CHEESE; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, RIBOSOMAL; LACTIC ACID; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HARBINENSIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS;

EID: 84861657533     PISSN: 07232020     EISSN: 16180984     Source Type: Journal    
DOI: 10.1016/j.syapm.2012.04.002     Document Type: Article

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