Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.

Abstract excerpt

AIMS: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. METHODS AND RESULTS: The number of thermophilic bacteria in seven commercial cheeses manufac...

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