Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria
Food Microbiology, ISSN: 0740-0020, Vol: 25, Issue: 2, Page: 392-399
2008
- 45Citations
- 88Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations45
- Citation Indexes45
- 45
- CrossRef23
- Captures88
- Readers88
- 88
Article Description
The aim of this research was to study the bacterial populations involved in the production of artisanal Raschera PDO cheese (Italian Maritime Alps, northwest Italy) in order to collect preliminary knowledge on indigenous lactic acid bacteria (LAB). A total of 21 samples of Raschera PDO cheese, collected from six dairy farms located in the production area, were submitted to microbiological analysis. LAB were randomly isolated from M17 agar, MRS agar and KAA plates and identified by combining PCR 16S–23S rRNA gene spacer analysis, species-specific primers and 16S rRNA gene sequencing. Biodiversity of Lactococcus lactis subsp. lactis isolates was investigated by RAPD-PCR.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0740002007001037; http://dx.doi.org/10.1016/j.fm.2007.09.006; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=38149070257&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/18206782; https://linkinghub.elsevier.com/retrieve/pii/S0740002007001037; https://dx.doi.org/10.1016/j.fm.2007.09.006
Elsevier BV
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