| dc.contributor.author |
Georgalaki, M |
en |
| dc.contributor.author |
Manolopoulou, E |
en |
| dc.contributor.author |
Anastasiou, R |
en |
| dc.contributor.author |
Papadelli, M |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.date.accessioned |
2014-06-06T06:49:19Z |
|
| dc.date.available |
2014-06-06T06:49:19Z |
|
| dc.date.issued |
2009 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.idairyj.2008.08.001 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4522 |
|
| dc.subject.other |
ABS resins |
en |
| dc.subject.other |
DNA |
en |
| dc.subject.other |
Genes |
en |
| dc.subject.other |
Nucleic acids |
en |
| dc.subject.other |
Bromothymol blues |
en |
| dc.subject.other |
Cheese manufacturing |
en |
| dc.subject.other |
Geographical areas |
en |
| dc.subject.other |
Greek cheeses |
en |
| dc.subject.other |
Polymerase Chain reactions |
en |
| dc.subject.other |
Organic acids |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.title |
Detection of Streptococcus macedonicus in Greek cheeses |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.idairyj.2008.08.001 |
en |
| heal.publicationDate |
2009 |
en |
| heal.abstract |
The aim of the present work was the detection and enumeration of Streptococcus macedonicus in Greek traditional cheeses. A total of 68 traditional cheese samples have been examined. Enumeration was performed by plating on the S. macedonicus differential medium Bromothymol Blue Streptococcus macedonicus (BBSM). Detection of S. macedonicus was confirmed by species-specific polymerase chain reaction (PCR), using as template either cheese DNA or DNA from colonies isolated from the BBSM medium. Counts of S. macedonicus on BBSM medium ranged from less than 1 to 6.84 log cfu g-1. S. macedonicus has been detected in 15 samples out of the 68 tested, corresponding to 13 out of the 20 different cheese varieties examined, originating from various geographical areas in Greece. This indicates that S. macedonicus is widespread in Greek cheeses. However, its presence could not be correlated either with the cheese variety or the cheese manufacturing procedures. © 2008 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
19 |
en |
| dc.identifier.doi |
10.1016/j.idairyj.2008.08.001 |
en |
| dc.identifier.spage |
96 |
en |
| dc.identifier.epage |
99 |
en |