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Article

Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.

Applied and environmental microbiology - 1 Jan 2004

Gatti Monica, Trivisano Carlo, Fabrizi Enrico, Neviani Erasmo, Gardini Fausto

Abstract excerpt

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that...

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Identifiers

PMID: 14711641
DOI: 10.1128/AEM.70.1.182-190.2004
PMCID: PMC321245

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