Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese-Reference-Cited by-同舟云学术

Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese

Published:2003-08 Issue:4 Volume:20 Page:397-404
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Fortina M.G.,Ricci G.,Acquati A.,Zeppa G.,Gandini A.,Manachini P.L.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference44 articles.

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4. Rapid species identification within two groups of closely related lactobacilli using PCR primers that targeted the 16S–23S rRNA spacer region;Berthier;FEMS Microbiol. Lett.,1998

5. Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses;Casla;J. Appl. Bacteriol.,1996

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