The differentiation of Lbc. helveticus strains from phylogenetically related species Lbc.delbrueckii and Lbc.acidophilus by means of biochemical tests and genotyping (poster)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F09%3APBELBC09" target="_blank" >RIV/26722861:_____/09:PBELBC09 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The differentiation of Lbc. helveticus strains from phylogenetically related species Lbc.delbrueckii and Lbc.acidophilus by means of biochemical tests and genotyping (poster)
Original language description
The poster was presented on International Dairy Federation World Dairy Summit, 20.-24.09/2009, Berlin Germany. Lbc. helveticus is an important species of lactic acid bacteria used in dairy industry for the production of semi-hard and hard cheeses, e.g. Parmesan and Emmentaler. A reliable identification of Lbc. helveticus species in the frame of Lactobacillus genus is sometimes difficult with regard to the high intraspecific variability characteristic for this species. In this study were used the thermophilic lactobacilli (Lbc. helveticus, Lbc. delbrueckii and Lbc. acidophilus) deposited in the Culture Collection of Dairy Microorganisms Lactoflora (CCDM). Biochemical identification did not confirm the original species classification in some strains, sothere were used methods of genotyping ? multiplex PCR and ribotyping.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů