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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Autores principales: Cocolin, Luca, Manzano, Marisa, Cantoni, Carlo, Comi, Giuseppe
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2001
Materias:
Food Microbiology
Acceso en línea: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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