Genotypic identification of lactic acid bacteria in cheese manufacture
HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES, sa.6, ss.343-357, 2013 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: Sayı: 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
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
- Sayfa Sayıları: ss.343-357
- Süleyman Demirel Üniversitesi Adresli: Evet
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.