Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

In this study, a PCR-denaturing gradient gel electrophoresis (DGGE) protocol was used to monitor the dynamic changes in the microbial population during ripening of natural fermented sausages. The method was first optimized by using control strains from international collections, and a natural sausag...

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Bibliographische Detailangaben
Hauptverfasser: Cocolin, Luca, Manzano, Marisa, Cantoni, Carlo, Comi, Giuseppe
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2001
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC93279/
https://ncbi.nlm.nih.gov/pubmed/11679334
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.11.5113-5121.2001
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