Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.

Journal of applied microbiology - 1 Aug 2007

Fortina M G, Ricci G, Foschino R, Picozzi C, Dolci P, Zeppa G, Cocolin L, Manachini P L

Abstract excerpt

AIMS: To characterize Lactococcus garvieae strains of dairy origin and to determine their technological properties and safety for their possible use in starter culture preparation. METHODS AND RESULTS: Forty-seven L. garvieae isolates, recovered from two artisanal Italian cheeses were studied, in comparison with 12 fish isolates and the type strain of the species. Phenotypic typing revealed that the strains could...

Topics

Join the communities discussing this publication.

Cheese
Dairy Products
Food Microbiology
Kanamycin
Lactose

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Oncorhynchus mykiss

Source

Identifiers

PMID: 17650205
DOI: 10.1111/j.1365-2672.2006.03265.x

Genes

IMPACT

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 1 Sept 2026.

Community interpretation

Discuss the evidence

Ask a question, add context or challenge an interpretation. Community activity is separate from scientific evidence strength.

0

discussions

0

replies

Citations encouraged

Claims remain attributable.

No discussion yet

Be the first to add a careful, cited interpretation.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.PMID 17650205Read ↗

Biodiversity of Lactococcus garvieae strains isolated from fish in Europe, Asia, and Australia.Semantic proximity Read ↗

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.Semantic proximity Read ↗

Genomic analysis of Lactococcus garvieae isolates.Semantic proximity Read ↗

Phenotypic and genetic characterization of Lactococcus garvieae isolated in Spain from lactococcosis outbreaks and comparison with isolates of other countries and sources.Semantic proximity Read ↗

The Ambiguous Nature of some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese RipeningSemantic proximity Read ↗

Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing.Semantic proximity Read ↗

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.Semantic proximity Read ↗

Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.Semantic proximity Read ↗

Genetic diversity and distinction of Enterococcus faecium and Enterococcus lactis in traditional Montenegrin brine cheeses and salamisSemantic proximity Read ↗

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.Semantic proximity Read ↗

Assessment of the diversity of dairy Lactococcus lactis subsp. lactis isolates by an integrated approach combining phenotypic, genomic, and transcriptomic analyses.Semantic proximity Read ↗

Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.