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Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses.
Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential. After a preliminary subtractive screening based on the presence ofExpand
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Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.
The application of a culture-independent approach, that of reverse transcriptase-length heterogeneity-PCR coupled with epifluorescence microscopy, allowed us to observe that StreptococcusExpand
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Grana Padano cheese whey starters: microbial composition and strain distribution.
The aim of this work was to evaluate the species composition and the genotypic strain heterogeneity of dominant lactic acid bacteria (LAB) isolated from whey starter cultures used to manufactureExpand
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Quantification of Enterococcus italicus in traditional Italian cheeses by fluorescence whole-cell hybridization.
The objective of this work was to investigate the spread of Enterococcus italicus in cheese. For this purpose, a fluorescence whole-cell hybridization protocol (FWCH) with a 16S rRNA probe wasExpand
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Lactococcus hircilactis sp. nov. and Lactococcus laudensis sp. nov., isolated from milk.
Two strains of lactic acid bacteria, designated 117(T) and 4195(T), were isolated from goat milk in Valtellina, Italy and from cow milk in Valle Trompia, Italy, respectively, and characterizedExpand
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Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters
Some species of Leuconostoc are very important for fermented dairy products, as they contribute to the organoleptic characteristics of butter and cream, and also contribute to the formation ofExpand
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Population dynamics of lactobacilli in Grana cheese
A survey on the presence, microbial diversity, and population dynamics of lactobacilli in Grana cheese is presented. Evolution of thermophilic rod lactic acid bacteria within the first two days fromExpand
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Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus
ABSTRACT The S-layer-encoding genes of 21 Lactobacillus helveticus strains were characterized. Phylogenetic analysis based on the identified S-layer genes revealed two main clusters, one whichExpand
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Epifluorescence and atomic force microscopy: Two innovative applications for studying phage-host interactions in Lactobacillus helveticus.
Bacteriophages attacking lactic acid bacteria (LAB) still represent a crucial problem in industrial dairy fermentations. The consequences of a phage infection against LAB can lead to fermentationExpand
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Biotyping of cultivable lactic acid bacteria isolated from donkey milk
The diversity of lactic acid bacteria (LAB) species in donkey's milk was analysed by culture‐dependent microbial techniques. Dominant strains were isolated on agar media generally used forExpand
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