The present review focuses on the application of the most common molecular approaches for the investigation of the diversity of LAB in the artisanal cheese environment, and for their tracking within this complex ecosystem. Historically the detection and identification of lactic acid bacteria (LAB) has largely been hampered by the incomplete knowledge of their optimal in vitro culture conditions. Recent years have seen an explosion in the application of molecular tools for elucidating both qualitatively and quantitatively on the abundance of LAB species and how their presence interacts with the environment. Many of these approaches, predominantly rooted in the use of ribosomal RNA (rRNA) and its encoding genes, are successfully applied to describe the relationship between LAB and their individual identity.
|Titolo:||Application of molecular approach to study lactic acid bacteria in artisanal cheeses|
|Autori interni:||RANDAZZO, CINZIA LUCIA|
|Data di pubblicazione:||2009|
|Rivista:||JOURNAL OF MICROBIOLOGICAL METHODS|
|Appare nelle tipologie:||1.1 Articolo in rivista|