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Article

Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.

International journal of food microbiology - 31 Jul 2008

Gala Elisabetta, Landi Sara, Solieri Lisa, Nocetti Marco, Pulvirenti Andrea, Giudici Paolo

Abstract excerpt

The diversity of dominant lactic acid bacteria population in 12 months ripened Parmigiano Reggiano cheeses was investigated by a polyphasic approach including culture-dependent and independent methods. Traditional plating, isolation of LAB and identification by 16S rDNA analysis showed that strains belonging to Lactobacillus casei group were the most frequently isolated. Lactobacillus helveticus, Lactobacillus...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Share to Colony Count, Microbial

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Share to Polymorphism, Restriction Fragment Length

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Source

Identifiers

PMID: 18524408
DOI: 10.1016/j.ijfoodmicro.2008.04.008

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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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