Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

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Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

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作者：Panagiota Tsafrakidou^a ; Despina Bozoudi^a ; Sofia Pavlidou^a ; Charalambos Kotzamanidis^b ; Magdalini Hatzikamari^a ; Antonios Zdragas^c ; Evanthia Litopoulou-Tzanetaki^a ; ^{ganet@agro.auth.gr" class="auth_mail" title="E-mail the corresponding author}
关键词：lactobacilli ; Technological properties ; RAPD-PCR ; PFGE ; 16S r-RNA gene sequencing
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：May 2016
年：2016
卷：68
期：Complete
页码：681-689
全文大小：1084 K

文摘

•: Graviera Kritis cheese from two dairies may differ in NSLAB species composition.
•: Lb. brevis and Lb. paracasei were the predominant species with high genotypic heterogeneity.
•: Their technological properties showed a significant variation.
•: Genotypic and phenotyping clustering indicated association with the production dairy.
•: Strains could be tried as adjuncts to produce traditional Graviera Kritis.

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