The spxB gene as a target to identify Lactobacillus casei group species in cheese.

Savo Sardaro, Maria Luisa; Levante, Alessia; Bernini, Valentina; Gatti, Monica; Neviani, Erasmo; Lazzi, Camilla

Savo Sardaro, Maria Luisa; Levante, Alessia; Bernini, Valentina; Gatti, Monica; Neviani, Erasmo; Lazzi, Camilla.

Afiliación

Savo Sardaro ML; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy.
Levante A; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy.
Bernini V; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy.
Gatti M; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy.
Neviani E; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy.
Lazzi C; Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy. Electronic address: camilla.lazzi@unipr.it.

Food Microbiol ; 59: 57-65, 2016 Oct.

Article en En | MEDLINE | ID: mdl-27375244

Asunto(s)

Proteínas Bacterianas/genética; Queso/microbiología; Microbiología de Alimentos; Genoma Bacteriano; Lacticaseibacillus casei/genética; Piruvato Oxidasa/genética; Proteínas Bacterianas/metabolismo; ADN Bacteriano/genética; ADN Complementario; Lacticaseibacillus casei/crecimiento & desarrollo; Lacticaseibacillus casei/metabolismo; Lacticaseibacillus paracasei/genética; Lacticaseibacillus rhamnosus/genética; Consorcios Microbianos/genética; Consorcios Microbianos/fisiología; Piruvato Oxidasa/metabolismo; ARN Ribosómico 16S/genética; Reacción en Cadena en Tiempo Real de la Polimerasa/métodos; Alineación de Secuencia; Temperatura

Palabras clave

Cheese; High resolution melting; Lactobacillus casei group; Pyruvate oxidase; Real-time quantitative PCR; spxB gene

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Piruvato Oxidasa / Proteínas Bacterianas / Queso / Genoma Bacteriano / Microbiología de Alimentos / Lacticaseibacillus casei Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: Italia

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