New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac(+)/nit(−) and lac(−)/nit(+) for P. freude...

Descripción completa

Detalles Bibliográficos
Autores principales: de Freitas, Rosangela, Madec, Marie-Noelle, Chuat, Victoria, Maillard, Marie-Bernadette, Mukdsi, María C. Abeijón, Falentin, Hélène, de Carvalho, Antonio Fernandes, Valence, Florence, Thierry, Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Paris 2015
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4471392/
https://www.ncbi.nlm.nih.gov/pubmed/26097645
http://dx.doi.org/10.1007/s13594-015-0229-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4471392/
https://www.ncbi.nlm.nih.gov/pubmed/26097645
http://dx.doi.org/10.1007/s13594-015-0229-2

Ejemplares similares