Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

S.G. DimovSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of Genetics, Sofia, BulgariaCorrespondence[email protected]

S. StojanovskiSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria

R. StoyanovaSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of Genetics, Sofia, Bulgaria

N. KirilkovSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria

S. Antonova-NikolovaSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria

I. IvanovaSofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria

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Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

REFERENCES

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Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

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