Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters
Author:
Affiliation:
1. Sezione di Microbiologia ed Enzimologia, Istituto Sperimentale Lattiero Caseario, Lodi,
2. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sezione di Microbiologia Industriale, Università degli Studi, Milano, Italy
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.1998.853464.x
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1. Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese;Food Microbiology;2020-08
2. Biodiversity of Lactobacillus helveticus isolates from dairy and cereal fermentations reveals habitat-adapted biotypes;FEMS Microbiology Letters;2020-04-01
3. Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products;Frontiers in Microbiology;2017-07-20
4. Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies;LWT-FOOD SCI TECHNOL;2016
5. Multi-Cereal Beverage Fermented byLactobacillus HelveticusandSaccharomyces Cerevisiae;Journal of Food Science;2015-05-11
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