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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...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology
2006
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| Gaiak: | |
| Sarrera elektronikoa: | 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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