Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates
Ryosuke Unno, Minenosuke Matsutani, Toshihiro Suzuki, Kayo Kodama, Hiroto Matsushita, Kazuhide Yamasato, Yukimichi KOIZUMI, Morio Ishikawa
Topics & Concepts
Lactic acidHalophileBiologyFood scienceMicrobiologyBacteriaIsolation (microbiology)ChemistryGeneticsProbiotics and Fermented FoodsOral microbiology and periodontitis researchEnzyme Production and Characterization