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Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses.
Lett Appl Microbiol. 1997 Oct; 25(4):233-8.LA

Abstract

Fifty-six strains of mesophilic lactobacilli from hand-made cheeses made without starters have been isolated, identified and characterized. Of these, 21 strains were classified as Lactobacillus plantarum, 18 as Lact. casei subsp. pseudoplantarum, 10 as Lact. curvatus, five as Lact. casei subsp. casei, and two remained unidentified. The numerical classification of these strains, based on 80 different physiological and morphological characteristics, correlated well with the phenotypic classification. Most of the technologically important traits have been examined in these strains, which will allow the selection of some of them to be tested as adjunct cultures in the manufacture of dairy products.

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Authors+Show Affiliations

López S
Instituto de Productos Lácteos de Asturias (Consejo Superior de Investigaciones Científicas), Villaviciosa, Spain.
Mayo B
No affiliation info available

MeSH

Bacterial Typing TechniquesCheeseColony Count, MicrobialFermentationLactobacillusPhenotypeTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

9351268

Citation

López, S, and B Mayo. "Identification and Characterization of Homofermentative Mesophilic Lactobacillus Strains Isolated From Artisan Starter-free Cheeses." Letters in Applied Microbiology, vol. 25, no. 4, 1997, pp. 233-8.
López S, Mayo B. Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses. Lett Appl Microbiol. 1997;25(4):233-8.
López, S., & Mayo, B. (1997). Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses. Letters in Applied Microbiology, 25(4), 233-8.
López S, Mayo B. Identification and Characterization of Homofermentative Mesophilic Lactobacillus Strains Isolated From Artisan Starter-free Cheeses. Lett Appl Microbiol. 1997;25(4):233-8. PubMed PMID: 9351268.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses. AU - López,S, AU - Mayo,B, PY - 1997/11/14/pubmed PY - 1997/11/14/medline PY - 1997/11/14/entrez SP - 233 EP - 8 JF - Letters in applied microbiology JO - Lett Appl Microbiol VL - 25 IS - 4 N2 - Fifty-six strains of mesophilic lactobacilli from hand-made cheeses made without starters have been isolated, identified and characterized. Of these, 21 strains were classified as Lactobacillus plantarum, 18 as Lact. casei subsp. pseudoplantarum, 10 as Lact. curvatus, five as Lact. casei subsp. casei, and two remained unidentified. The numerical classification of these strains, based on 80 different physiological and morphological characteristics, correlated well with the phenotypic classification. Most of the technologically important traits have been examined in these strains, which will allow the selection of some of them to be tested as adjunct cultures in the manufacture of dairy products. SN - 0266-8254 UR - https://www.unboundmedicine.com/medline/citation/9351268/Identification_and_characterization_of_homofermentative_mesophilic_Lactobacillus_strains_isolated_from_artisan_starter_free_cheeses_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0266-8254&date=1997&volume=25&issue=4&spage=233 DB - PRIME DP - Unbound Medicine ER -