Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages M411-M417

  Silva, Luana Faria ^a   Casella, Tiago ^b   Gomes, Elisangela Soares ^a   Nogueira, Mara Correa Lelles ^b   De Dea Lindner, Juliano ^c   Penna, Ana Lúcia Barretto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FACULDADE DE MEDICINA DE SÃO JOSÉ DO RIO PRETO   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

16s rRNA sequencing; Autochthonous lactic acid bacteria; Cheese microbiota; RAPD PCR (randomly amplified polymorphic DNA polymerase chain reaction)

Indexed keywords

BUBALUS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL DNA; LACTIC ACID; RNA 16S;

ANALYSIS; ANIMAL; BRAZIL; BUFFALO; CHEESE; ENTEROCOCCUS; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; MICROBIOLOGY; POLYMERASE CHAIN REACTION; PROCEDURES; RANDOM AMPLIFIED POLYMORPHIC DNA; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BRAZIL; BUFFALOES; CHEESE; DNA, BACTERIAL; ENTEROCOCCUS; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; STREPTOCOCCUS THERMOPHILUS;

EID: 84922824134     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12771     Document Type: Article

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