Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 207-215

  Pogačić, Tomislav ^a,b   Mancini, Andrea ^a   Santarelli, Marcela ^a   Bottari, Benedetta ^a   Lazzi, Camilla ^a   Neviani, Erasmo ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Grana Padano cheese; Lactic acid bacteria; Population dynamic; Strain diversity

Indexed keywords

BACTERIAL DNA; LACTIC ACID; RIBOSOME DNA;

ANIMAL; ARTICLE; BIODIVERSITY; CATTLE; CHEESE; CLASSIFICATION; FOOD HANDLING; GENETICS; GRANA PADANO CHEESE; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MILK; POPULATION DYNAMIC; RANDOM AMPLIFIED POLYMORPHIC DNA; STRAIN DIVERSITY;

GRANA PADANO CHEESE; LACTIC ACID BACTERIA; POPULATION DYNAMIC; STRAIN DIVERSITY;

ANIMALS; BIODIVERSITY; CATTLE; CHEESE; DNA, BACTERIAL; DNA, RIBOSOMAL; FOOD HANDLING; LACTIC ACID; LACTOBACILLACEAE; MILK; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE;

EID: 84879587246     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.05.009     Document Type: Article

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