Monitoring lactic and bacteria strains during 'Cacioricotta' cheese production by restriction endonuclease analysis and pulsed-field gel electrophoresis

Giuseppe Blaiotta; Giancarlo Moschetti; Ermenegilda Simeoli

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Monitoring lactic and bacteria strains during 'Cacioricotta' cheese production by restriction endonuclease analysis and pulsed-field gel electrophoresis

机译：通过限制性核酸内切酶分析和脉冲场凝胶电泳监测'Cacioricotta'奶酪生产过程中的乳酸菌和细菌菌株

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摘要

Lactic acid bacteria(LAB)play an important role in food fermentation, as the products obtained with their aid are characterized by hygienic safety, storage stability and attractive sensory properties. A major aim of the research in this field is the selection of LAB strains that could be used.

机译：乳酸菌（LAB）在食品发酵中起着重要的作用，因为在它们的帮助下获得的产品具有卫生安全性，储存稳定性和诱人的感官特性。该领域研究的主要目的是选择可以使用的LAB菌株。

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来源
《Journal of dairy research》 |2001年第1期|p.139-144|共6页
作者
Giuseppe Blaiotta; Giancarlo Moschetti; Ermenegilda Simeoli;
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作者单位

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
中图分类乳品加工工业;
关键词
Cheese; lactic acid bacteria; REA-PFGE;

机译：起司;乳酸菌富氧;

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Monitoring lactic and bacteria strains during 'Cacioricotta' cheese production by restriction endonuclease analysis and pulsed-field gel electrophoresis

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