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Article

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.

Applied and environmental microbiology - 1 May 2001

De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo M R, Gobbetti M

Abstract excerpt

Non-starter lactic acid bacteria (NSLAB) were isolated from 12 Italian ewe cheeses representing six different types of cheese, which in several cases were produced by different manufacturers. A total of 400 presumptive Lactobacillus isolates were obtained, and 123 isolates and 10 type strains were subjected to phenotypic, genetic, and cell wall protein characterization analyses. Phenotypically, the cheese...

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Identifiers

PMID: 11319075
DOI: 10.1128/AEM.67.5.2011-2020.2001
PMCID: PMC92830

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

Source receipt: pubmed, retrieved 7 Sept 2026.

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