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Article

Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation.

International journal of food microbiology - 25 Jul 2000

Hébert E M, Raya R R, Tailliez P, de Giori G S

Abstract excerpt

The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological...

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PMID: 10946835
DOI: 10.1016/s0168-1605(00)00282-8

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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