|
rdf:type |
|
|
lifeskim:mentions |
|
|
pubmed:issue |
4
|
|
pubmed:dateCreated |
2007-9-27
|
|
pubmed:abstractText |
Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for selection of suitable starter cultures or adjuncts.
|
|
pubmed:language |
eng
|
|
pubmed:journal |
|
|
pubmed:citationSubset |
IM
|
|
pubmed:chemical |
|
|
pubmed:status |
MEDLINE
|
|
pubmed:month |
Oct
|
|
pubmed:issn |
1364-5072
|
|
pubmed:author |
|
|
pubmed:issnType |
Print
|
|
pubmed:volume |
103
|
|
pubmed:owner |
NLM
|
|
pubmed:authorsComplete |
Y
|
|
pubmed:pagination |
948-60
|
|
pubmed:meshHeading |
pubmed-meshheading:17897198-Animals,
pubmed-meshheading:17897198-Cheese,
pubmed-meshheading:17897198-DNA, Bacterial,
pubmed-meshheading:17897198-DNA Fingerprinting,
pubmed-meshheading:17897198-Food Handling,
pubmed-meshheading:17897198-Food Microbiology,
pubmed-meshheading:17897198-Genes, Bacterial,
pubmed-meshheading:17897198-Genotype,
pubmed-meshheading:17897198-Italy,
pubmed-meshheading:17897198-Lactobacillus,
pubmed-meshheading:17897198-Milk,
pubmed-meshheading:17897198-Phenotype,
pubmed-meshheading:17897198-RNA, Ribosomal, 16S,
pubmed-meshheading:17897198-Random Amplified Polymorphic DNA Technique
|
|
pubmed:year |
2007
|
|
pubmed:articleTitle |
Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
|
|
pubmed:affiliation |
Department of Food Science, Polytechnic University of Marche, Via Brecce Bianche (Monte Dago), Ancona, Italy.
|
|
pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|
