(Q43030498)

12 November 2017

title

Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening (English)

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12 November 2017

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Yvette Bouton

1

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12 November 2017

Philippe Guyot

2

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12 November 2017

Enc Beuvier

3

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12 November 2017

Patrick Tailliez

4

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12 November 2017

Rémy Grappin

5

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12 November 2017

language of work or name

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1 June 2002

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International Journal of Food Microbiology

12 November 2017

published in

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12 November 2017

volume

76

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12 November 2017

issue

1-2

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12 November 2017

page(s)

27-38

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Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products

12 November 2017

cites work

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Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA.

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7 January 2021

Preliminary characterization of microflora of Comté cheese

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7 January 2021

Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture.

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7 January 2021

Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese

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7 January 2021

An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area

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7 January 2021

A Lactobacillus helveticus-Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species.

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DNA fingerprinting of thermophilic lactic acid bacteria using repetitive sequence-based polymerase chain reaction

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7 January 2021

Rapid Detection and Identification of Lactobacillus spp. in Dairy Products by Using the Polymerase Chain Reaction

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7 January 2021

Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics.

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Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.

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Note: identification of Lactobacillus delbrueckii subspecies bulgaricus and subspecies lactis dairy isolates by amplified rDNA restriction analysis

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7 January 2021

Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization

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7 January 2021

Lactobacillus helveticus: strain typing and genome size estimation by pulsed field gel electrophoresis

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7 January 2021

Strain typing among enterococci isolated from home-made Pecorino Sardo cheese

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7 January 2021

Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese

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7 January 2021

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

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7 January 2021

Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production

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7 January 2021

Molecular diversity and relationship within Lactococcus lactis, as revealed by randomly amplified polymorphic DNA (RAPD)

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7 January 2021

Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis.

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7 January 2021

Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains

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7 January 2021

Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes

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7 January 2021

Characterization of bifidobacteria by random DNA amplification

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7 January 2021

10.1016/S0168-1605(02)00006-5

Identifiers

DOI

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12 November 2017

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