Genetic (RAPD‐PCR) and technological diversities among wild Lactobacillus helveticus strains

Diversity in 25 Lactobacillus helveticus strains isolated from natural whey cultures for Argentinian hard cheese production was studied by means of RAPD‐PCR patterns and technological parameters (acidifying and proteolytic activities, salt tolerance, diacetyl, H2O2 and slime production, phage sensit...

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Veröffentlicht in:	Journal of applied microbiology 1998-09, Vol.85 (3), p.591-596
Hauptverfasser:	Quiberoni, A., Tailliez, P., Quénée, P., Suárez, V., Reinheimer, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology Food industries Fundamental and applied biological sciences. Psychology Lactobacillus helveticus Milk and cheese industries. Ice creams Miscellaneous Mission oriented research
Online-Zugang:	Volltext
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