Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses-Reference-Cited by-同舟云学术

Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses

Published:2002-01 Issue:2-3 Volume:12 Page:141-144
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Andrighetto C.,Borney F.,Barmaz A.,Stefanon B.,Lombardi A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference13 articles.

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2. Identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products;Andrighetto;Research in Microbiology,1998

3. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese;Bizzarro;Italian Journal of Food Science,2000

4. Preliminary characterization of microflora of Comté cheese;Bouton;Journal of Applied Microbiology,1998

5. Identification and characterization of Streptococcus thermophilus strains by pulsed-field gel electrophoresis;Boutrou;Journal of Applied Bacteriology,1995

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