Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains-Reference-Cited by-同舟云学术

Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains

Published:2009-09 Issue:3 Volume:49 Page:396-402
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Jensen M.P.,Ardö Y.,Vogensen F.K.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2009.02673.x/fullpdf

Reference24 articles.

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2. Preliminary characterization of microflora of Comté cheese;Bouton;J Appl Microbiol,1998

3. Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus;Callanan;Int J Food Microbiol,2007

4. Genome sequence of Lactobacillus helveticus, an organism distinguished by selective gene loss and insertion sequence element expansion;Callanan;J Bacteriol,2008

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