Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Characterization of lactococci isolated from milk produced in the Camembert region of Normandy.

Journal of applied microbiology - 1 Dec 1998

Desmasures N, Mangin I, Corroler D, Guéguen M

Abstract excerpt

Thirty-eight Lactococcus strains, isolated from raw milk produced in two dairy areas in Normandy, were identified at the phenotypic level. Only Lactococcus lactis strains with the lactis phenotype were found in the milk samples. Most strains fermented lactose (97%) and showed proteinase activity (76%). Isolates were characterized by RAPD technique and rRNA gene restriction analysis. More L. lactis strains with...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to France
Share to Genotype
Share to Milk

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Phenotype

Source

Identifiers

PMID: 9871320
DOI: 10.1111/j.1365-2672.1998.tb05264.x

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Characterization of lactococci isolated from milk produced in the Camembert region of Normandy.PMID 9871320Read ↗

An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area.Semantic proximity Read ↗

Genetic diversity among dairy lactococcal strains investigated by polymerase chain reaction with three arbitrary primers.Semantic proximity Read ↗

Phenotypic and genetic diversity of Lactococcus lactis and Enterococcus spp. strains isolated from Northern Spain starter-free farmhouse cheeses.Semantic proximity Read ↗

Genetic diversity of Gram-negative, proteolytic, psychrotrophic bacteria isolated from refrigerated raw milk.Semantic proximity Read ↗

Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.Semantic proximity Read ↗

Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.Semantic proximity Read ↗

Correlation between polymerase chain reaction analysis of the histidine biosynthesis operon, randomly amplified polymorphic DNA analysis and phenotypic characterization of dairy Lactococcus isolates.Semantic proximity Read ↗

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.Semantic proximity Read ↗

Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk.Semantic proximity Read ↗

Molecular diversity and relationship within Lactococcus lactis, as revealed by randomly amplified polymorphic DNA (RAPD).Semantic proximity Read ↗

Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolates.Semantic proximity Read ↗

Short communication: phenotypic and genetic diversity of wild Lactococcus lactis isolated from traditional Pecorino cheeses of Tuscany.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.