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Article

Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.

International journal of food microbiology - 25 Jul 2005

Sánchez Isabel, Seseña Susana, Poveda Justa M, Cabezas Lourdes, Palop Llanos

Abstract excerpt

Lactic acid bacteria from 18 Spanish goat cheeses produced by seven dairies were isolated to evaluate the genetic diversity of this bacterial community. 136 representative isolates were characterized by phenotyping and Randomly Amplified Polymorphic DNA (RAPD-PCR) analysis. Ten species were identified with predominance of Lactobacillus paracasei subsp. paracasei. The presence of L. curvatus, L. pentosus, L....

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Identifiers

PMID: 16014303
DOI: 10.1016/j.ijfoodmicro.2004.11.041

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