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Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.

Food microbiology - 1 May 2017

Domingos-Lopes M F P, Stanton C, Ross P R, Dapkevicius M L E, Silva C C G

Abstract excerpt

A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits....

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PMID: 28040167
DOI: 10.1016/j.fm.2016.11.014

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