Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing

  title={Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing},
  author={Maria Morea and Federico Baruzzi and Pier Sandro Cocconcelli},
  journal={Journal of Applied Microbiology},
The development of the dominant bacterial populations during traditional Mozzarella cheese production was investigated using physiological analyses and molecular techniques for strain typing and taxonomic identification. Analysis of RAPD fingerprints revealed that the dominant bacterial community was composed of 25 different biotypes, and the sequence analysis of 16S rDNA demonstrated that the isolated strains belonged to Leuconostoc mesenteroides subsp. mesenteroides, Leuc. lactis… 
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