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Journal of Virological Methods, 2017
Lysogeny is widespread among Lactobacillus strains of the casei group (L. casei, L. paracasei and L. rhamnosus), and prophages account for most strain-specific DNA. Numerous PCR based methods have been developed to detect free phages of lactic acid bacteria, but they do not take in consideration prophages.
Zaburlin, Delfina +2 more
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Lysogeny is widespread among Lactobacillus strains of the casei group (L. casei, L. paracasei and L. rhamnosus), and prophages account for most strain-specific DNA. Numerous PCR based methods have been developed to detect free phages of lactic acid bacteria, but they do not take in consideration prophages.
Zaburlin, Delfina +2 more
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Ribotyping ofLactobacillus casei group strains isolated from dairy products
Folia Microbiologica, 2005A series of lactobacilli isolated from dairy products were characterized using biotyping and ribotyping with EcoRI and HindIII restriction enzymes. Biotyping assigned 14 strains as Lactobacillus casei, 6 strains as Lactobacillus paracasei subsp. paracasei and 12 as Lactobacillus rhamnosus.
P, Svec, V, Dráb, I, Sedlácek
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Lactobacillus casei group effective identification
2014Lactobacillus casei, L. paracasei and L. rhamnosus form a closely related taxonomic group (Lactobacillus casei-group) within the facultatively heterofermentative lactobacilli. Some strains belonging to these species have been used for a long time as probiotics in a wide range of different products, and they commonly represent the dominant species of ...
BOTTARI, Benedetta +5 more
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Production and Characterization of Peptidases of Lactobacillus Casei Group
Canadian Institute of Food Science and Technology Journal, 1988G. Arora, B.H. Lee
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New findings on the adaptation of Lactobacillus casei group to cheese environment
2017Cheese represents a very complex environment, where the components initially present in milk are modified by technological processing, which lead to substantial changes in the biochemical properties of the initial matrix, and directs the development of the microbiota.
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Production and Characterization of Esterases and Lipases of Lactobacillus Casei Group
Canadian Institute of Food Science and Technology Journal, 1988S.Y. Lee, B.H. Lee, S. Kermasha
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