| biodiversity of the microbial community in a spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. | the microbial diversity within alberquilla cheese, made from a spontaneously fermented mixture of raw goats' and sheep's milk in the alpujarra mountains (granada, south-east spain), has been studied by the classical culturing method and also by molecular analysis of community dna. a collection of 206 isolates was obtained from the cheese on different selective/differential media, which were then re-grouped to 52 after randomly amplified polymorphic dna (rapd)-pcr analyses. isolates on man-rogosa ... | 2008 | 18692931 |