Natural whey starter for Parmigiano Reggiano: culture-independent approach
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2009.04564.x/fullpdf
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4. Origin and diversity of mesophilic lactobacilli in Comtè cheese, as revealed by PCR with repetitive and species-specific primers;Berthier;Int Dairy J,2001
5. Estimation of the state of the bacterial cell wall by fluorescent in situ hybridization;Bidnenko;Appl Environ Microbiol,1998
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