Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions
Camila Gonçalves Teixeira, Andressa Fusieger, Evandro Martins, Rosângela de Freitas, Martina Vakarelova, Luís Augusto Nero, Antônio Fernandes de Carvalho
Topics & Concepts
Pulsed-field gel electrophoresisBiologyListeria monocytogenesMicrobiologyStaphylococcus aureusWeissellaDiacetylSalmonella entericaEscherichia coliFood scienceBacteriaGenotypeGeneFermentationGeneticsLeuconostocLactobacillusProbiotics and Fermented FoodsMilk Quality and Mastitis in Dairy Cows