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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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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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STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter
2014Flavour perception is very important in the differentiation of fermented dairy products as ripened cheese. Ripened cheese is a dynamic environment involving microbial and biochemical changes which lead to the formation of products characteristics and flavour.
SGARBI, Elisa +5 more
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