Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.

  title={Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.},
  author={Lucia Aquilanti and Lucrezia Dell'Aquila and Emanuele Zannini and Alberto Zocchetti and Francesca De Clementi},
  journal={Letters in applied microbiology},
  volume={43 2},
AIMS Investigation of the autochthonous lactic acid bacteria (LAB) population of the raw milk protected designation of origin Canestrato Pugliese cheese using phenotypic and genotypic methodologies. METHODS AND RESULTS Thirty phenotypic assays and three molecular techniques (restriction fragment length polymorphism, partial sequencing of the 16S rRNA gene and recA multiplex PCR assay) were applied to the identification of 304 isolates from raw milk Canestrato Pugliese cheese. As a result, 168… CONTINUE READING
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