Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese-Reference-Cited by-同舟云学术

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Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Published:2015-01-16 Issue:2 Volume:80 Page:M411-M417
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Silva Luana Faria¹,Casella Tiago²,Gomes Elisangela Soares³,Nogueira Mara Correa Lelles²,De Dea Lindner Juliano⁴,Penna Ana Lúcia Barretto¹

Affiliation:

1. UNESP-São Paulo State Univ; Food Engineering and Technology Dept; São José do Rio Preto Brazil

2. FAMERP-Medical School of São José do Rio Preto; Microbiology Laboratory; São José do Rio Preto Brazil

3. UNESP-São Paulo State Univ; Technology Dept; Jaboticabal Brazil

4. UFSC-Federal Univ. of Santa Catarina; Food Science and Technology Dept; Florianópolis Brazil

Publisher

Wiley

Subject

Food Science

Reference59 articles.

1. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from ‘‘Alheira”, a traditional fermented sausage produced in Portugal;Albano;Meat Sci,2009

2. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs;Aponte;Food Chem,2013

3. Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk;Banwo;J Appl Microbiol,2012

4. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region;Ben Belgacem;Arch Microbiol,2009

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