Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics.

Abstract

The study of wild strains from natural habitats is a useful means of understanding better the heterogeneity within a species of biotechnological importance, and of obtaining atypical isolates with unknown capabilities. In the present research carried out on different Lactobacillus helveticus strains isolated from natural cheese starters, it was observed… (More)

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@article{Fortina1998LactobacillusHH, title={Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics.}, author={M. Grazia Fortina and Gianlucca Gonçalves Nicastro and Daniela Maria Carminati and Erasmo Neviani and Pier Luigi Manachini}, journal={Journal of applied microbiology}, year={1998}, volume={84 1}, pages={72-80} }