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Genetic diversity of lactic acid bacteria strains from Ragusano cheese as evaluated by RAPD-PCR



Genetic diversity of lactic acid bacteria strains from Ragusano cheese as evaluated by RAPD-PCR



Industria del Latte 38(1/2): 65-79



136 strains of lactic acid bacteria from 5 dairies were examined. The bacteria were isolated from milk, curd and cheese sampled at various stages of the production process of Ragusano cheese, which is produced in Sicily. The strains were distinguished by random amplified polymorphic DNA analysis with primer 1254. 10 genomic clusters were identified. Most isolates were from the Enterococcus genus.

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Accession: 003783027

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