experimental approaches for identification of indigenous lactococci isolated from traditional dairy products

Clicks: 122
ID: 256936
2011
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Abstract
Indigenous lactic acid bacteria contribute to the taste and flavour of traditional dairy products. Therefore, the traditional dairy products might be an interesting reservoir of indigenous lactococcal strains responsible for development of the specific flavour compounds. Consequently, characterized indigenous isolates might be used as a starter culture. The development of molecular techniques provides a new perspective for characterization of the “new lactococcal” strains. However, there is no unique approach suggested for molecular characterization of the indigenous strains associated with the traditional products. The aim of this review is to provide an insight into varieties of experimental approaches applied for molecular characterization of indigenous lactococci associated with traditional dairy products.
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pogai2011mljekarstvoexperimental Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Tomislav Pogačić;Dafni-Maria Kagkli;Sanja Sikora;Samir Kalit;Jasmina Havranek;Dubravka Samaržija
Journal genetic epidemiology
Year 2011
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