Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR

The cheese microbiota contributes to a large extent to the development of the typical color, flavor, and texture of the final product. Its composition is not well defined in most cases and varies from one cheese to another. The aim of the present study was to establish procedures for gene transcript...

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Detaylı Bibliyografya
Asıl Yazarlar: Monnet, Christophe, Straub, Cécile, Castellote, Jessie, Onesime, Djamila, Bonnarme, Pascal, Irlinger, Françoise
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2013
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3553746/
https://ncbi.nlm.nih.gov/pubmed/23124230
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02360-12
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