Optimising detection of acidification kinetics diversity inLactococcus lactissubsp.lactisusingSDS‐PAGEprotein fingerprinting as screening method-Reference-Cited by-同舟云学术

Optimising detection of acidification kinetics diversity inLactococcus lactissubsp.lactisusingSDS‐PAGEprotein fingerprinting as screening method

Published:2019-02-11 Issue:2 Volume:72 Page:287-294
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Tabla Rafael¹^ORCID,Molina Felipe²,Rebollo José E.²,Roa Isidro¹

Affiliation:

1. Dairy Department Technological Institute of Food and Agriculture – Scientific and Technological Research Centre of Extremadura (INTAEX – CICYTEX), Junta de Extremadura Badajoz Spain

2. Department of Biochemistry, Molecular Biology and Genetics Universidad de Extremadura Badajoz Spain

Funder

Junta de Extremadura

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12584

Reference30 articles.

1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

2. Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

3. Traditionally produced sauerkraut as source of autochthonous functional starter cultures

4. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

5. Characterisation of lactic starters based on acidification and reduction activities

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