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Article

Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.

Applied and environmental microbiology - 1 Sept 2008

Martín-Platero Antonio M, Valdivia Eva, Maqueda Mercedes, Martín-Sánchez Inés, Martínez-Bueno Manuel

Abstract excerpt

We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD)...

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Identifiers

PMID: 18658288
DOI: 10.1128/AEM.00418-08
PMCID: PMC2547036

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