Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

Food Microbiology

Volumn 63, Issue , 2017, Pages 178-190

  Domingos Lopes, M F P ^a   Stanton, C ^b   Ross, P R ^c   Dapkevicius, M L E ^a   Silva, C C G ^a  

^a UNIVERSITY OF THE AZORES   (Portugal)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Adjunct culture; Artisanal; Cheese; Lactic acid bacteria; Safety

Indexed keywords

ANTIINFECTIVE AGENT; RNA 16S; VANCOMYCIN;

ANIMAL; BOVINE; CHEESE; CLASSIFICATION; DRUG EFFECTS; ENTEROCOCCUS; FOOD CONTROL; FOOD QUALITY; FOOD SAFETY; GENETIC VARIATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LACTOBACILLUS; MICROBIOLOGY; MULTIDRUG RESISTANCE; PORTUGAL; RAW FOOD; TASTE; VIRULENCE;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; CHEESE; DRUG RESISTANCE, MULTIPLE, BACTERIAL; ENTEROCOCCUS; FOOD MICROBIOLOGY; FOOD QUALITY; FOOD SAFETY; GENETIC VARIATION; LACTOBACILLACEAE; LACTOBACILLUS; PORTUGAL; RAW FOODS; RNA, RIBOSOMAL, 16S; TASTE; VANCOMYCIN; VIRULENCE;

EID: 84998694496     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.11.014     Document Type: Article

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