Title of article
Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses
Author/Authors
Sلnchez، نويسنده , , Isabel and Seseٌa، نويسنده , , Susana and Poveda، نويسنده , , Justa M. and Cabezas، نويسنده , , Lourdes and Palop، نويسنده , , Llanos، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
8
From page
355
To page
362
Abstract
Lactic acid bacteria from 18 Spanish goat cheeses produced by seven dairies were isolated to evaluate the genetic diversity of this bacterial community. 136 representative isolates were characterized by phenotyping and Randomly Amplified Polymorphic DNA (RAPD-PCR) analysis. Ten species were identified with predominance of Lactobacillus paracasei subsp. paracasei. The presence of L. curvatus, L. pentosus, L. cellobiosus and L. rhamnosus has not hitherto been reported in Spanish goat cheeses. A high degree of genetic diversity was found for L. paracasei subsp. paracasei, L. curvatus and L. plantarum. Some of the identified strains displayed strong acidifying and proteolytic capacities.
Keywords
Goat cheese , Lactobacilli
Journal title
International Journal of Food Microbiology
Serial Year
2005
Journal title
International Journal of Food Microbiology
Record number
2111392
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