1
|
Shikina E, Kovalevsky R, Shirkovskaya A, Toukach P. Prospective bacterial and fungal sources of hyaluronic acid: A review. Comput Struct Biotechnol J 2022; 20:6214-6236. [PMID: 36420162 PMCID: PMC9676211 DOI: 10.1016/j.csbj.2022.11.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 11/05/2022] [Accepted: 11/05/2022] [Indexed: 11/11/2022] Open
Abstract
The unique biological and rheological properties make hyaluronic acid a sought-after material for medicine and cosmetology. Due to very high purity requirements for hyaluronic acid in medical applications, the profitability of streptococcal fermentation is reduced. Production of hyaluronic acid by recombinant systems is considered a promising alternative. Variations in combinations of expressed genes and fermentation conditions alter the yield and molecular weight of produced hyaluronic acid. This review is devoted to the current state of hyaluronic acid production by recombinant bacterial and fungal organisms.
Collapse
|
2
|
Raymond-Fleury A, Lessard MH, Chamberland J, Pouliot Y, Dugat-Bony E, Turgeon SL, St-Gelais D, Labrie S. Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach. Microorganisms 2022; 10:microorganisms10071381. [PMID: 35889100 PMCID: PMC9316450 DOI: 10.3390/microorganisms10071381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/16/2022] Open
Abstract
Environmental short amplicon sequencing, or metabarcoding, is commonly used to characterize the bacterial and fungal microbiota of cheese. Comparisons between different metabarcoding studies are complicated by the use of different gene markers. Here, we systematically compare different metabarcoding molecular targets using V3–V4 and V6–V8 regions of the bacterial 16S rDNA and fungal ITS1 and ITS2 regions. Taxonomic profiles varied depending on the molecular markers used. Based on data quality and detection capacity of the markers toward microorganisms usually associated with the dairy environment, the ribosomal regions V3–V4 and ITS2 were selected and further used to evaluate variability in the microbial ecosystem of terroir cheeses from the province of Quebec in Canada. Both fungal and bacterial ecosystem profiles were described for 32 different ready-to-eat bloomy-, washed- and natural-rind specialty cheese varieties. Among them, 15 were studied over two different production years. Using the Bray–Curtis dissimilarity index as an indicator of microbial shifts, we found that most variations could be explained by either a voluntary change in starter or ripening culture composition, or by changes in the cheesemaking technology. Overall, our results suggest the persistence of the microbiota between the two years studied—these data aid understanding of cheese microbiota composition and persistence during cheese ripening.
Collapse
Affiliation(s)
- Annick Raymond-Fleury
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
| | - Marie-Hélène Lessard
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
| | - Julien Chamberland
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
| | - Yves Pouliot
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France;
| | - Sylvie L. Turgeon
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
| | - Daniel St-Gelais
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Center, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Steve Labrie
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l’Agriculture, Quebec City, QC G1V 0A6, Canada; (A.R.-F.); (M.-H.L.); (J.C.); (Y.P.); (S.L.T.); (D.S.-G.)
- Correspondence:
| |
Collapse
|
3
|
Abstract
Phages of Streptococcus thermophilus present a major threat to the production of many fermented dairy products. To date, only a few studies have assessed the biodiversity of S. thermophilus phages in dairy fermentations. In order to develop strategies to limit phage predation in this important industrial environment, it is imperative that such studies are undertaken and that phage-host interactions of this species are better defined. The present study investigated the biodiversity and evolution of phages within an Irish dairy fermentation facility over an 11-year period. This resulted in the isolation of 17 genetically distinct phages, all of which belong to the so-called cos group. The evolution of phages within the factory appears to be influenced by phages from other dairy plants introduced into the factory for whey protein powder production. Modular exchange, primarily within the regions encoding lysogeny and replication functions, was the major observation among the phages isolated between 2006 and 2016. Furthermore, the genotype of the first isolate in 2006 was observed continuously across the following decade, highlighting the ability of these phages to prevail in the factory setting for extended periods of time. The proteins responsible for host recognition were analyzed, and carbohydrate-binding domains (CBDs) were identified in the distal tail (Dit), the baseplate proteins, and the Tail-associated lysin (Tal) variable regions (VR1 and VR2) of many isolates. This supports the notion that S. thermophilus phages recognize a carbohydrate receptor on the cell surface of their host.IMPORTANCE Dairy fermentations are consistently threatened by the presence of bacterial viruses (bacteriophages or phages), which may lead to a reduction in acidification rates or even complete loss of the fermentate. These phages may persist in factories for long periods of time. The objective of the current study was to monitor the progression of phages infecting the dairy bacterium Streptococcus thermophilus over a period of 11 years in an Irish dairy plant so as to understand how these phages evolve. A focused analysis of the genomic region that encodes host recognition functions highlighted that the associated proteins harbor a variety of carbohydrate-binding domains, which corroborates the notion that phages of S. thermophilus recognize carbohydrate receptors at the initial stages of the phage cycle.
Collapse
|
4
|
Hagi T, Kobayashi M, Nomura M. Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis. J Dairy Sci 2016; 99:994-1001. [DOI: 10.3168/jds.2015-9945] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Accepted: 10/01/2015] [Indexed: 11/19/2022]
|
5
|
Miller DM, Dudley EG, Roberts RF. Technical note: development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture. J Dairy Sci 2013; 95:4868-4872. [PMID: 22916891 DOI: 10.3168/jds.2012-5445] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2012] [Accepted: 04/15/2012] [Indexed: 11/19/2022]
Abstract
Yogurt starter cultures may consist of multiple strains of Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST). Conventional plating methods for monitoring LB and ST levels during yogurt manufacture do not allow for quantification of individual strains. The objective of the present work was to develop a quantitative PCR method for quantification of individual strains in a commercial yogurt starter culture. Strain-specific primers were designed for 2 ST strains (ST DGCC7796 and ST DGCC7710), 1 LB strain (DGCC4078), and 1 Lactobacillus delbrueckii ssp. lactis strain (LL; DGCC4550). Primers for the individual ST and LB strains were designed to target unique DNA sequences in clustered regularly interspersed short palindromic repeats. Primers for LL were designed to target a putative mannitol-specific IIbC component of the phosphotransferase system. Following evaluation of primer specificity, standard curves relating cell number to cycle threshold were prepared for each strain individually and in combination in yogurt mix, and no significant differences in the slopes were observed. Strain balance data was collected for yogurt prepared at 41 and 43°C to demonstrate the potential application of this method.
Collapse
Affiliation(s)
- D M Miller
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - E G Dudley
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - R F Roberts
- Department of Food Science, The Pennsylvania State University, University Park 16802.
| |
Collapse
|
6
|
Isolation of an exopolysaccharide-producing Streptococcus thermophilus from Algerian raw cow milk. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1620-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
de Los Reyes-Gavilán CG, Limsowtin GK, Tailliez P, Séchaud L, Accolas JP. A Lactobacillus helveticus-Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species. Appl Environ Microbiol 2010; 58:3429-32. [PMID: 16348794 PMCID: PMC183119 DOI: 10.1128/aem.58.10.3429-3432.1992] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A cloned 2-kb EcoRI fragment (fragment f) from a 34-kb plasmid of Lactobacillus helveticus CNRZ 1094 was shown by dot blot to specifically hybridize to total DNAs of 75 L. helveticus strains. No hybridization was found with L. acidophilus, L. crispatus, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. gasseri, or L. intestinalis strains. When Southern blots of EcoRI digests of L. helveticus strains were probed with fragment f, these strains displayed restriction fragment length polymorphisms on the basis of which they could be grouped into several clusters.
Collapse
Affiliation(s)
- C G de Los Reyes-Gavilán
- Station de Recherches Laitières, Institut National de la Recherche Agronomique, 78350 Jouy-en-Josas, France
| | | | | | | | | |
Collapse
|
8
|
|
9
|
Interactions of temperate bacteriophages ofStreptococcus salivariussubsp.thermophiluswith lysogenic indicators affect phage DNA restriction patterns and host ranges. J DAIRY RES 2009. [DOI: 10.1017/s0022029900027722] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
SummaryAfter treatment with mitomycin C, 12 of the 120 strains of the French Collection of Lactic Acid Bacteria (CNRZ) belonging to the speciesStreptococcus salivariussubsp.thermophiluswere found to be inducible and lysogenic. The corresponding temperate phages were multiplied on indicator strains and further characterized. It is noteworthy that some of the indicators were themselves lysogenic. The temperate phages belonged to Bradley's group B, or to theSiphoviridaefamily of the International Committee on Taxonomy of Viruses. Seven of them were shared among the two protein profiles previously established for virulent phages ofStr. salivariussubsp.thermophilus. Seven different DNA restriction profiles were found for ten native temperate phages examined just after mitomycin C induction. Genome sizes varied from 40 to 45 kb and were classified into four related homology groups by DNA cross-hybridization, but there was no clear-cut relationship with the protein clusters previously shown. DNA homology with representatives of virulent phages was also found. The DNA restriction profiles of seven native temperate phages, examined just after mitomycin C induction of the lysogenic hosts, were noticeably different from those of the corresponding phages once they had been propagated on lysogenic indicators. Moreover, the host range of the latter phages was extended to a greater number of sensitive strains. The possible role of lysogenic strains ofStr. salivariussubsp.thermophilusin the occurrence of phage outbreaks affecting this dairy streptococcal species is discussed.
Collapse
|
10
|
Wiegel J, Ljungdahl LG, Demain AL. The Importance of Thermophilic Bacteria in Biotechnology. Crit Rev Biotechnol 2008. [DOI: 10.3109/07388558509150780] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
11
|
Abstract
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world. Even in the United States, one of the most affluent countries, there has been a considerable increase in the number of homeless people including mothers and children living in the streets or in substandard housing. The indigenous fermented foods and beverages already consumed for centuries by hundreds of millions of the world's masses can be used in many cases to improve and extend the world's food and nutrition supply at a relatively low cost. Fermented foods, feeds and beverages are getting ever increasing attention particularly in the developing world and also in the developed world. This paper summarizes activities and advances related to fermented foods, feeds, and beverages over the past several years.
Collapse
Affiliation(s)
- K H Steinkraus
- Institute of Food Science, Cornell University, Geneva, New York 14456, USA
| |
Collapse
|
12
|
Schirawski J, Hagens W, Fitzgerald GF, Van Sinderen D. Molecular characterization of cadmium resistance in Streptococcus thermophilus strain 4134: an example of lateral gene transfer. Appl Environ Microbiol 2002; 68:5508-16. [PMID: 12406744 PMCID: PMC129935 DOI: 10.1128/aem.68.11.5508-5516.2002] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Two genes (cadC(St) and cadA(St) [subscript St represents Streptococcus thermophilus]), located on the chromosome of S. thermophilus 4134, were shown to constitute a cadmium/zinc resistance cassette. The genes seem to be organized in an operon, and their transcription is cadmium dependent in vivo. The proposed product of the cadA open reading frame (CadA(St)) is highly similar to P-type cadmium efflux ATPases, whereas the predicted protein encoded by cadC(St) (CadC(St)) shows high similarity to ArsR-type regulatory proteins. The observed homologies and G+C content of this cassette and surrounding regions suggest that this DNA was derived from Lactococcus lactis and may have been introduced relatively recently into the S. thermophilus 4134 genome by a lateral gene transfer event. The complete cassette confers cadmium and zinc resistance to both S. thermophilus and L. lactis, but expression of cadA(St) alone is sufficient to give resistance. By using electrophoretic mobility shift assays it was shown that the CadC(St) protein is a DNA binding protein that binds specifically to its own promoter region, possibly to two copies of an inverted repeat, and that this CadC(St)-DNA interaction is lost in the presence of cadmium. Using lacZ fusion constructs it was shown that the cadmium-dependent expression of CadA(St) is mediated by the negative regulator CadC(St). A model for the regulation of the expression of cadmium resistance in S. thermophilus is discussed.
Collapse
|
13
|
Giraffa G, Paris A, Valcavi L, Gatti M, Neviani E. Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products. J Appl Microbiol 2001; 91:937-43. [PMID: 11722674 DOI: 10.1046/j.1365-2672.2001.01464.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Forty strains of Streptococcus thermophilus isolated from dairy products were identified and typed by a polyphasic approach which included phenotypic and genotypic criteria. METHODS AND RESULTS Strains were identified by sugar fermentation pattern and species-specific PCR. Phenotypic diversity was evaluated by a chemometric model taking into account some biochemical characteristics (e.g. acidifying and peptidase activities) of technological interest. Genotypic diversity was evidenced by PCR fingerprinting. The overall phenotypic and genotypic information was elaborated on a multivariate statistical basis by principal components analysis and cluster analysis, respectively. When acidifying and peptidase activities were considered, PCA indicated that most of the strains isolated from Pecorino Toscano cheese were separable from the others. Similarly, most of the starter culture strains tended to separate from the cheese isolates. CONCLUSIONS A wide strain heterogeneity among Strep. thermophilus strains isolated from dairy products was observed. SIGNIFICANCE AND IMPACT OF THE STUDY A computerized analysis of genotypic and phenotypic information could be applied successfully to differentiate and characterize reliably and rapidly isolates occurring in different dairy products and to comprehend the technological role of specific Strep. thermophilus strains in dairy technology.
Collapse
Affiliation(s)
- G Giraffa
- Department of Microbiology and Enzymology, Istituto Sperimentale Lattiero Caseario, 26900 Lodi, Italy.
| | | | | | | | | |
Collapse
|
14
|
Messner P, Allmaier G, Schäffer C, Wugeditsch T, Lortal S, König H, Niemetz R, Dorner M. Biochemistry of S-layers. FEMS Microbiol Rev 1997; 20:25-46. [PMID: 9276927 DOI: 10.1111/j.1574-6976.1997.tb00303.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
During evolution prokaryotes have developed different envelope structures exterior to the cell wall proper. Among these surface components are regularly arranged S-layers and capsules. The structural characterization and the detailed chemical analysis of these surface molecules is a prerequisite to understand their biosynthesis and functional role(s) at the molecular level. Of particular interest are the glycosylated S-layer proteins which belong to the first prokaryotic glycoproteins ever described. Their characterization was performed on strains belonging to the thermophilic Bacillaceae and included structural studies and experiments to learn about the pathways for the glycan biosynthesis of S-layer glycoproteins. As an example for non-glycosylated S-layer proteins those of Lactobacillus helveticus strains are described in detail. Recently, a novel type of bacterial glycoconjugate was observed in the cell envelope of the extremely halophilic archaeon Natronococcus occultus which consists of a glycosylated polyglutamyl polymer. Beside the conventional biochemical techniques for the analysis new sophisticated instrumental methods such as X-ray photoelectron spectroscopy and matrix-assisted laser desorption ionization or electrospray ionization mass spectrometry have been introduced for the analysis of the protein and glycan portions of these cell surface macromolecules.
Collapse
Affiliation(s)
- P Messner
- Zentrum für Ultrastrukturforschung, Universität für Bodenkultur, Wien, Austria
| | | | | | | | | | | | | | | |
Collapse
|
15
|
Abstract
Lactose utilization is the primary function of lactic acid bacteria used in industrial dairy fermentations. The mechanism by which lactose is transported determines largely the pathway for the hydrolysis of the internalized disaccharide and the fate of the glucose and galactose moieties. Biochemical and genetic studies have indicated that lactose can be transported via phosphotransferase systems, transport systems dependent on ATP binding cassette proteins, or secondary transport systems including proton symport and lactose-galactose antiport systems. The genetic determinants for the group translocation and secondary transport systems have been identified in lactic acid bacteria and are reviewed here. In many cases the lactose genes are organized into operons or operon-like structures with a modular organization, in which the genes encoding lactose transport are tightly linked to those for lactose hydrolysis. In addition, in some cases the genes involved in the galactose metabolism are linked to or co-transcribed with the lactose genes, suggesting a common evolutionary pathway. The lactose genes show characteristic configurations and very high sequence identity in some phylogenetically distant lactic acid bacteria such as Leuconostoc and Lactobacillus or Lactococcus and Lactobacillus. The significance of these results for the adaptation of lactic acid bacteria to the industrial milk environment in which lactose is the sole energy source is discussed.
Collapse
Affiliation(s)
- W M de Vos
- Department of Biophysical Chemistry, NIZO, Ede, The Netherlands
| | | |
Collapse
|
16
|
Abstract
An efficient method for gene replacement in Lactobacillus helveticus CNRZ32 was developed by utilizing pSA3 as an integration vector. This plasmid is stably maintained in CNRZ32 at 37 degrees C but is unstable at 45 degrees C. This method consisted of a two-step gene-targeting technique: (i) chromosomal integration of a plasmid carrying an internal deletion in the gene of interest via homologous recombination and (ii) excision of the vector and the wild-type gene via homologous recombination, resulting in gene replacement. By using this procedure, the chromosomal X-prolyl dipeptidyl aminopeptidase gene (pepXP) of CNRZ32 was successfully inactivated.
Collapse
Affiliation(s)
- T Bhowmik
- Department of Food Science, University of Wisconsin-Madison 53706
| | | | | |
Collapse
|
17
|
|
18
|
Cherif A, Elmidaoui A, Gavach C. Separation of Ag+, Zn2+ and Cu2+ ions by electrodialysis with monovalent cation specific membrane and EDTA. J Memb Sci 1993. [DOI: 10.1016/0376-7388(93)87003-t] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Morice M, Bracquart P, Linden G. Colonial Variation and Freeze-Thaw Resistance of Streptococcus thermophilus. J Dairy Sci 1992. [DOI: 10.3168/jds.s0022-0302(92)77867-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Rajagopal S, Sandine W. Associative Growth and Proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in Skim Milk. J Dairy Sci 1990. [DOI: 10.3168/jds.s0022-0302(90)78745-0] [Citation(s) in RCA: 84] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
|
22
|
Somkuti GA, Steinberg DH. Distribution and analysis of plasmids inStreptococcus thermophilus. ACTA ACUST UNITED AC 1986. [DOI: 10.1007/bf01569267] [Citation(s) in RCA: 31] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
23
|
Hutkins R, Halambeck S, Morris H. Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese. J Dairy Sci 1986. [DOI: 10.3168/jds.s0022-0302(86)80361-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|