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, no.6, pp.343-357, 2013 (SCI-Expanded) identifier

Abstract

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.