Detection and viability of Lactococcus lactis throughout cheese ripening

PLoS ONE

Volumn 9, Issue 12, 2014, Pages

  Ruggirello, Marianna ^a   Dolci, Paola ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM COLONY; BACTERIUM CULTURE; BACTERIUM DETECTION; CHEESE RIPENING; COLONY FORMING UNIT; CORRELATION COEFFICIENT; CULTURE MEDIUM; DAIRY PRODUCT; DNA EXTRACTION; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; GENE AMPLIFICATION; GENE SEQUENCE; HOUSEKEEPING GENE; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS CREMORIS; LIMIT OF DETECTION; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS PENTOSACEUS; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SEQUENCE ALIGNMENT; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS AGALACTIAE; STREPTOCOCCUS THERMOPHILUS; TUF GENE; BACTERIAL COUNT; CHEESE; CYTOLOGY; FOOD ANALYSIS; GENETICS; MICROBIOLOGY;

LACTOCOCCUS LACTIS;

CHEESE; COLONY COUNT, MICROBIAL; FOOD ANALYSIS; LACTOCOCCUS LACTIS; REAL-TIME POLYMERASE CHAIN REACTION;

EID: 84919371813     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0114280     Document Type: Article

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