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...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Ogier, Jean-Claude, Son, Olivier, Gruss, Alexandra, Tailliez, Patrick, Delacroix-Buchet, Agnes
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC124045/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12147461/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.8.3691-3701.2002
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!