Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses
- Author
- VAN HOORDE, Koenraad1 ; VANDAMME, Peter1 ; HUYS, Geert1
[1] Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000 Gent, Belgium - Conference title
- 5th IDF Symposium on Cheese Ripening, Bern, Switzerland, 9-13 March 2008
- Conference name
- IDF Symposium on Cheese Ripening (5 ; Bern 2008-03-09)
- Author (monograph)
- BÜTIKOFER, Ueli (Editor)1 ; BACHMANN, Hans-Peter (Editor)1
[1] Agroscope Liebefeld-Posieux Research Station ALP, Research unit milk and meat processing, Schwarzenburgstrasse 161, 3003 Bern, Switzerland - Source
Dairy science & technology. 2008, Vol 88, Num 4-5, pp 445-455, 11 p ; ref : 22 ref
- ISSN
- 1958-5586
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- EDP Sciences, Les Ulis
- Publication country
- France
- Document type
- Conference Paper
- Language
- English
- Author keyword
- AFLP Gouda bactéries lactiques fromage artisanal rep-PCR
- Keyword (fr)
- Bactérie lactique Fromage Gouda Identification Industrie laitière Lait cru Production Typage Produit laitier
- Keyword (en)
- Lactic acid bacteria Cheese Gouda Identification Dairy industry Raw milk Production Typing Dairy product
- Keyword (es)
- Bacteria láctica Queso Guda Identificación Industria láctea Leche cruda Producción Tipificación Producto lácteo
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20862460
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
10.1051/dst:2008011 
https://dx.doi.org/10.1051/dst:2008011
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