Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese

被引：0
|
作者：
机构：
[1] Suzzi, G.
[2] 2,Lombardi, A.
[3] Lanorte, M.T.
[4] Caruso, M.
[5] Andrighetto, C.
[6] Gardini, F.
来源：
Lombardi, A. (ibat@keycomm.it) | 1600年 / Blackwell Publishing Ltd.卷 / 88期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese
    Aline Teodoro de Paula
    Ana Beatriz Jeronymo-Ceneviva
    Luana Faria Silva
    Svetoslav Dimitrov Todorov
    Bernadette Dora Gombossy de Melo Franco
    Yvan Choiset
    Thomas Haertlé
    Jean-Marc Chobert
    Xavier Dousset
    Ana Lúcia Barretto Penna
    Probiotics and Antimicrobial Proteins, 2014, 6 : 186 - 197
  • [22] Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese
    Aponte, M.
    Pepe, O.
    Blaiotta, G.
    JOURNAL OF DAIRY SCIENCE, 2010, 93 (06) : 2358 - 2361
  • [23] Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir
    Gao, Wei
    Zhang, Lanwei
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53 (06): : 1535 - 1540
  • [24] Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese
    Finazzi, G.
    Daminelli, P.
    Serraino, A.
    Pizzamiglio, V.
    Riu, R.
    Giacometti, F.
    Bertasi, B.
    Losio, M. N.
    Boni, P.
    LETTERS IN APPLIED MICROBIOLOGY, 2011, 53 (03) : 364 - 370
  • [25] Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese
    de Paula, Aline Teodoro
    Jeronymo-Ceneviva, Ana Beatriz
    Silva, Luana Faria
    Todorov, Svetoslav Dimitrov
    Mello Franco, Bernadette Dora G.
    Barretto Penna, Ana Lucia
    ANNALS OF MICROBIOLOGY, 2015, 65 (02) : 899 - 910
  • [26] Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese
    Aline Teodoro de Paula
    Ana Beatriz Jeronymo-Ceneviva
    Luana Faria Silva
    Svetoslav Dimitrov Todorov
    Bernadette Dora G. Mello Franco
    Ana Lúcia Barretto Penna
    Annals of Microbiology, 2015, 65 : 899 - 910
  • [27] Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk
    Balestrieri, M
    Spagnuolo, MS
    Cigliano, L
    Storti, G
    Ferrara, L
    Abrescia, P
    Fedele, E
    FOOD CHEMISTRY, 2002, 77 (03) : 293 - 299
  • [28] Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo Mozzarella cheese manufacture
    Mauriello, G
    Moio, L
    Genovese, A
    Ercolini, D
    JOURNAL OF DAIRY SCIENCE, 2003, 86 (02) : 486 - 497
  • [29] Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer
    Schneiderbanger, J.
    Jacob, F.
    Hutzler, M.
    JOURNAL OF APPLIED MICROBIOLOGY, 2019, 126 (04) : 1187 - 1198
  • [30] Phenotypic and genotypic diversity of wine yeasts used for acidic musts
    Kunicka-Styczynska, Alina
    Rajkowska, Katarzyna
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2012, 28 (05): : 1929 - 1940
12345