Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterizatio...

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Detalles Bibliográficos
Autores principales: Ruppitsch, Werner, Nisic, Andjela, Hyden, Patrick, Cabal, Adriana, Sucher, Jasmin, Stöger, Anna, Allerberger, Franz, Martinović, Aleksandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401054/
https://www.ncbi.nlm.nih.gov/pubmed/34442691
http://dx.doi.org/10.3390/microorganisms9081612

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401054/
https://www.ncbi.nlm.nih.gov/pubmed/34442691
http://dx.doi.org/10.3390/microorganisms9081612

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