کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8979055 1553696 2005 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening
چکیده انگلیسی
Microbiological sampling of Präst cheese from three cheese factories was done during ripening. The evolution of total bacterial counts, lactococci, lactobacilli, enterococci presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (140) of non-starter lactic acid bacteria (NSLAB) from 12 Präst cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. The predominant NSLAB species was Lactobacillus paracasei. The development and evolution of the NSLAB microflora in Präst varied according to dairy plant and ripening time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issues 6–9, June–September 2005, Pages 911-920
نویسندگان
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