Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.

@article{Bouton2002UseOP,
  title={Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comt{\'e} cheese ripening.},
  author={Yvette Bouton and Philippe Guyot and Enc Beuvier and Patrick Tailliez and R{\'e}my Grappin},
  journal={International journal of food microbiology},
  year={2002},
  volume={76 1-2},
  pages={27-38}
}
This study investigated the genotypic characteristics of selected and wild homofermentative thermophilic lactobacilli strains during ripening of Comté cheeses, made into two cheese plants. Both amplification and restriction analysis of the 16S rRNA gene (PCR-ARDRA) and classical biochemical tests were used to identify isolates. Diversity within homofermentative lactobacilli was not found in their species composition since the same two species Lactobacillus helveticus and L. delbrueckii susbp… CONTINUE READING

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