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...

Descrizione completa

Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Ogier, Jean-Claude, Son, Olivier, Gruss, Alexandra, Tailliez, Patrick, Delacroix-Buchet, Agnes
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2002
Soggetti:	Food Microbiology
Accesso online:	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:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!