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

被引：14

作者：

Blaiotta, G ^{[1
]}

Moschetti, G ^{[1
]}

Simeoli, E ^{[1
]}

Andolfi, R ^{[1
]}

Villani, F ^{[1
]}

Coppola, S ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Sci Alimenti, Sez Microbiol Agraria Alimentare & Ambientale, Igiene Staz Microbiol Ind, I-80055 Portici, Italy

来源：

JOURNAL OF DAIRY RESEARCH | 2001年 / 68卷 / 01期

关键词：

cheese; lactic acid bacteria; REA-PFGE; cheese ripening;

D O I：

10.1017/S0022029900004672

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：139 / 144

页数：6

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