Article
Characterization of lactococci isolated from minimally processed fresh fruit and vegetables.
International journal of food microbiology - 8 Dec 1998
Kelly W J, Davey G P, Ward L J
Abstract excerpt
Lactic acid bacteria isolated from minimally processed fresh fruit and vegetable products were identified as Lactococcus lactis subsp. lactis on the basis of phenotypic tests, presence of lactococcal IS elements, and partial sequence analysis of the 16S rRNA gene. Isolated bacteria were different...
Topics
- Blotting, Southern
- Conjugation, Genetic
- DNA Probes
- DNA Transposable Elements
- DNA, Bacterial
- Electrophoresis, Gel, Pulsed-Field
- Food Handling
- Food Microbiology
- Food Preservatives
- Fruit
- Lactococcus lactis
- Lactose
- Melibiose
- Nisin
- Phenotype
- Polymerase Chain Reaction
- RNA, Ribosomal, 16S
- Raffinose