Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy-Reference-Cited by-同舟云学术

Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

Published:2005-01 Issue:1 Volume:22 Page:19-28
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Rantsiou Kalliopi,Drosinos Eleftherios H.,Gialitaki Maria,Urso Rosalinda,Krommer Judit,Gasparik-Reichardt Judit,Tóth Szilárd,Metaxopoulos Ioannis,Comi Giuseppe,Cocolin Luca

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA;Berthier;Int. J. Syst. Bacteriol.,1999

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