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Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR

The flora on the surface of smear-ripened cheeses is composed of numerous species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. Due to the absence of selective media, it is very difficult to quantify cheese surface bacteria, and, consequently, the e...

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Bibliografiske detaljer
Main Authors: Monnet, Christophe, Correia, Karine, Sarthou, Anne-Sophie, Irlinger, Françoise
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2006
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC1636138/
https://ncbi.nlm.nih.gov/pubmed/16950905
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01303-06
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