Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese
نویسندگان
چکیده
منابع مشابه
Identification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products
The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection. This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...
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Artisanal cheese and other dairy products are traditionally produced from raw milk. The chemical and microbiological properties of milk are besides technological procedure among the most important parameters that determine the final characteristics of a product. Majority of microbes present in the rich microbiota of raw milk are considered beneficial but we should also be aware of a possibility...
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In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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ژورنال
عنوان ژورنال: Dairy Science and Technology
سال: 2008
ISSN: 1958-5586,1958-5594
DOI: 10.1051/dst:2008009