Article
Genetic diversity and population structure of Lactobacillus delbrueckii subspecies bulgaricus isolated from naturally fermented dairy foods.
Scientific reports - 4 Mar 2016
Song Yuqin, Sun Zhihong, Guo Chenyi, Wu Yarong, Liu Wenjun, Yu Jie, Menghe Bilige, Yang Ruifu, Zhang Heping
Abstract excerpt
Lactobacillus delbrueckii subsp. bulgaricus is one of the most widely used starter culture strains in industrial fermented dairy manufacture. It is also common in naturally fermented dairy foods made using traditional methods. The subsp. bulgaricus strains found in naturally fermented foods may be useful for improving current industrial starter cultures; however, little is known regarding its genetic diversity...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.