Differentiation of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction
- Author
- WARD, L. J. H1 ; TIMMINS, M. J1
[1] New Zealand Dairy Research Institute, Palmerston North, New Zealand - Source
Letters in applied microbiology. 1999, Vol 29, Num 2, pp 90-92 ; ref : 8 ref
- CODEN
- LAMIE7
- ISSN
- 0266-8254
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contrôle microbiologique Fromage Fromagerie Industrie laitière Lactobacillus casei Réaction chaîne polymérase Lactobacillus paracasei Lactobacillus rhamnosus Bactérie Lactobacillaceae
- Keyword (en)
- Microbiological testing Cheese Cheese factory Dairy industry Lactobacillus casei Polymerase chain reaction Bacteria Lactobacillaceae
- Keyword (es)
- Control microbiológico Queso Quesera Industria láctea Lactobacillus casei Reacción cadena polimerasa Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1973556
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1046/j.1365-2672.1999.00586.x 
https://dx.doi.org/10.1046/j.1365-2672.1999.00586.x
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