Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bact...

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Bibliographic Details
Main Authors: Ogier, Jean-Claude, Son, Olivier, Gruss, Alexandra, Tailliez, Patrick, Delacroix-Buchet, Agnes
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2002
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC124045/
https://ncbi.nlm.nih.gov/pubmed/12147461
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.8.3691-3701.2002
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