Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2003.01997.x/fullpdf
Reference22 articles.
1. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture
2. Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese
3. Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening
4. A Lactobacillus helveticus -Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species
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