Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a combination of classical and culture-independent approaches. The latter included PCR, reverse transcriptase-PCR (RT-PCR), and de...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
Main Authors: Randazzo, Cinzia L., Torriani, Sandra, Akkermans, Antoon D. L., de Vos, Willem M., Vaughan, Elaine E.
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2002
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC123848/
https://ncbi.nlm.nih.gov/pubmed/11916708
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.4.1882-1892.2002
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki