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Identification of Streptococcus thermophilus used in starter cultures in the production of hard cheeses

  • Microbiology
  • Published:
Russian Agricultural Sciences Aims and scope

Abstract

A prototype developed by the method of revealing Streptococcus thermophilus in PCR with the aid of synthetic oligonucleotide primers in starter cultures in the production of hard cheeses has specificity and makes it possible to effectively reveal and identify S. thermophilus strains and cultures used in the dairy processing industry.

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Author information

Authors and Affiliations

  1. Siberian and Far Eastern Institute of Experimental Veterinary Science, Novosibirsk oblast, 630501, Russia

    S. A. Yurik & V. I. Semenikhin

  2. Institute of Chemical Biology and Fundamental Medicine, Siberian Branch, Russian Academy of Sciences, Novosibirsk, Russia

    M. L. Filipenko & E. A. Khrapov

Authors
  1. S. A. Yurik
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  2. M. L. Filipenko
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  3. E. A. Khrapov
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  4. V. I. Semenikhin
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Corresponding author

Correspondence to V. I. Semenikhin.

Additional information

Original Russian Text © S.A. Yurik, M.L. Filipenko, E.A. Khrapov, V.I. Semenikhin, 2012, published in Doklady Rossiiskoi Akademii Sel’skokhozyaistvennykh Nauk, 2012, No. 3, pp. 45–47.

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Yurik, S.A., Filipenko, M.L., Khrapov, E.A. et al. Identification of Streptococcus thermophilus used in starter cultures in the production of hard cheeses. Russ. Agricult. Sci. 38, 239–241 (2012). https://doi.org/10.3103/S1068367412030196

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  • DOI: https://doi.org/10.3103/S1068367412030196

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