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LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt
Acetic acid bacteria (AAB) can spoil food. Acetobacter aceti as a core subgroup of AAB is usually isolated from yogurt. A. aceti should be timely and effectively detected to prevent yogurt contamination. The present study focused on A. aceti to establish an assay that can be performed to detect AAB...
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| Gepubliceerd in: | Food Sci Biotechnol |
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| Hoofdauteurs: | , , , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
The Korean Society of Food Science and Technology
2017
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049496/ https://ncbi.nlm.nih.gov/pubmed/30263522 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0020-7 |
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