Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.1999.00855.x/fullpdf
Reference28 articles.
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2. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population in natural whey culture;Cocconcelli;Letters in Applied Microbiology,1997
3. Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci;Cocconcelli;Letters in Applied Microbiology,1995
4. Characterization of the lactic acid bacteria in artisanal dairy products;Cogan;Journal of Dairy Research,1997
5. The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk;Coppola;Lait,1988
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