Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis

Numerous microorganisms, including bacteria, yeasts, and molds, constitute the complex ecosystem present in milk and fermented dairy products. Our aim was to describe the bacterial ecosystem of various cheeses that differ by production technology and therefore by their bacterial content. For this pu...

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Enregistré dans:
Détails bibliographiques
Publié dans:Appl Environ Microbiol
Auteurs principaux: Ogier, J.-C., Lafarge, V., Girard, V., Rault, A., Maladen, V., Gruss, A., Leveau, J.-Y., Delacroix-Buchet, A.
Format: Artigo
Langue:Inglês
Publié: American Society for Microbiology (ASM) 2004
Sujets:
Food Microbiology
Accès en ligne:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC520913/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15345452/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.9.5628-5643.2004
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