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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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Hlavní autoři: Monnet, Christophe, Correia, Karine, Sarthou, Anne-Sophie, Irlinger, Françoise
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2006
Témata:
On-line přístup: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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