A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

Isolates of NSLAB were obtained from fresh (58 isolates) and mature (38) Feta cheese made at household level in three different mountainous areas, in order to study the effect of the area of production on NSLAB composition and their technological characteristics. Results obtained by SDS-PAGE of whol...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2015-05, Vol.200, p.87-96
Hauptverfasser:	Bozoudi, Despina, Kotzamanidis, Charalambos, Hatzikamari, Magdalini, Tzanetakis, Nikolaos, Menexes, George, Litopoulou-Tzanetaki, Evanthia
Format:	Artikel
Sprache:	eng
Schlagworte:	Autolysis Bacteria Cheese - microbiology Electrophoresis, Polyacrylamide Gel Feta cheese Food Microbiology Greece Lactic Acid - metabolism Lactobacillaceae - genetics Lactobacillaceae - isolation & purification Lactobacillaceae - metabolism Lactobacillaceae - physiology Lactobacillus Lactococcus - genetics Lactococcus - isolation & purification Lactococcus - metabolism Lactococcus - physiology NSLAB PCA Proteolysis SDS-PAGE Species-specific PCR Technological properties
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!