Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products
type: Dataset
description: International audience
issued: 2026-05-08T13:49:43.448284
language: en
modified: 2026-05-08T13:49:43.448290
contact point: Organization
  fn: CCSD
keyword: amorce-pcr
keyword: cheese
keyword: dairy-productbr---brlactobacillus
keyword: enzyme-pfge
keyword: fromage
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: media
keyword: milieu-selectif
keyword: pfge-restriction-enzyme
keyword: primer
keyword: probe
keyword: produit-laitier
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: sonde-moleculaire
landing page: Le Lait

Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products
type: Distribution
format: HTML
issued: 2026-05-08T13:49:43.473641
modified: 2026-05-08T13:49:43.430316
access URL: https://hal.science/hal-00895504

test_moissonnage_selune
type: Agent