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Article

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.

Journal of applied microbiology - 1 Oct 2007

Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F

Abstract excerpt

AIMS: Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for selection of suitable starter cultures or adjuncts. METHODS AND RESULTS: Preliminary characterization with morphological and biochemical assays were undertaken for 112 Gram-positive and catalase-negative isolates. Unequivocal identification of the isolates...

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PMID: 17897198
DOI: 10.1111/j.1365-2672.2007.03513.x

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