Genotypic identification of lactic acid bacteria in cheese manufacture


Karahan A. G. , Cakmakci M. L.

HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES, ss.343-357, 2013 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: Konu: 6
  • Basım Tarihi: 2013
  • Doi Numarası: 10.3920/978-90-8686-7660-24
  • Dergi Adı: HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES
  • Sayfa Sayıları: ss.343-357

Özet

The identification of lactic acid bacteria at the species and strain level and determination of community composition in a food ecosystem are important for food safety and quality assurance. Genotypic characterization of the isolates during cheese-making and ripening allows studying the microflora dynamics at the species and strain level with monitoring lactic acid bacteria.