High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts

LWT

Volumn 58, Issue 2, 2014, Pages 348-354

  Erkus, Oylum ^a   Okuklu, Burcu ^a   Yenidunya, Ali F ^b   Harsa, Sebnem ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b CUMHURIYET UNIVERSITY   (Turkey)

Author keywords

Fingerprinting; PFGE; Starter; Streptococcus thermophilus; Yoghurt

Indexed keywords

ELECTROPHORESIS; RNA;

DAIRY INDUSTRY; FINGERPRINTING; LACTOBACILLUS DELBRUECKII; PULSED FIELD GEL ELECTROPHORESIS; SPECIES SPECIFICS; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; STREPTOCOCCUS THERMOPHILUS STRAINS; THERMOPHILUS; YOGURT;

STARTERS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84901272141     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.007     Document Type: Article

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