Bacteria and yeast microbiota in milk kefir grains from different Italian regions

Food Microbiology

Volumn 49, Issue 1, 2015, Pages 123-133

  Garofalo, Cristiana ^a   Osimani, Andrea ^a   Milanović, Vesna ^a   Aquilanti, Lucia ^a   De Filippis, Francesca ^b   Stellato, Giuseppina ^b   Di Mauro, Simone ^c   Turchetti, Benedetta ^c   Buzzini, Pietro ^c   Ercolini, Danilo ^b   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Acetic acid bacteria; Lactic acid bacteria; Microbial diversity; PCR DGGE; Pyrosequencing; SEM analysis; Yeasts

Indexed keywords

ACETOBACTER; ACETOBACTER LOVANIENSIS; ACETOBACTER ORIENTALIS; BACILLUS SP.; BACTERIA (MICROORGANISMS); DEKKERA ANOMALA; ENTEROCOCCUS SP.; LACTOBACILLUS KEFIRANOFACIENS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

ANIMAL; BACTERIUM; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; DAIRY PRODUCT; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; MICROFLORA; PHYLOGENY; YEAST;

ANIMALS; BACTERIA; CULTURED MILK PRODUCTS; ITALY; MICROBIOTA; PHYLOGENY; YEASTS;

EID: 84929314913     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.01.017     Document Type: Article

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