TitleAbstractYear(sorted ascending)
selection of escherichia coli-inhibiting strains of lactobacillus paracasei subsp. paracasei.the aim of this study was to select escherichia coli-inhibiting strains among lactic acid bacteria. on the basis of phenotypical and technological characteristics, 20 strains of lactic acid bacteria were screened from a total of 225 isolates, obtained from nine samples of artisanal caprino d'aspromonte cheese, made from raw goats' milk. the antagonistic activity of these 20 strains was detected in plates against three different strains of e. coli. two strains of lactobacillus paracasei subsp. pa ...200212483469
phenotypic and genotypic characterization of lactobacilli isolated from spanish goat cheeses.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 hi ...200516014303
characterization of lactic acid bacteria isolated from bukuljac, a homemade goat's milk cheese.the bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. the presence of lactic acid bacteria (lab) in bukuljac cheese has been analyzed by using a polyphasic approach including microbiological and molecular methods such as rep-pcr with (gtg)5 primer. lactobacillus paracasei subsp. paracasei represents a dominant strain in the microflora of analyzed cheese. out of 55 gram-positive and catalase-negative iso ...200818177967
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