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Article

Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening.

Journal of applied microbiology - 1 Jun 2000

Xanthopoulos V, Hatzikamari M, Adamidis T, Tsakalidou E, Tzanetakis N, Litopoulou-Tzanetaki E

Abstract excerpt

Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic...

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PMID: 10849182
DOI: 10.1046/j.1365-2672.2000.01056.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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