Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
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Next-generation sequencing as an approach to dairy starter selectionDiversity and distribution of culturable lactic acid bacterial species in Indonesian Sayur AsinDynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses.Cascade cell lyses and DNA extraction for identification of genes and microorganisms in kefir grains.Genotypic intraspecies heterogeneity of Enterococcus italicus: data from dairy environments.Evaluation of virulence factor profiling in the characterization of veterinary Escherichia coli isolates.Antimicrobial activity and genetic profile of Enteroccoci isolated from hoopoes uropygial glandEnvironmental factors shape the community of symbionts in the hoopoe uropygial gland more than genetic factorsBiotyping of cultivable lactic acid bacteria isolated from donkey milk.Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.Characterization of a wild, novel nisin a-producing Lactococcus strain with an L. lactis subsp. cremoris genotype and an L. lactis subsp. lactis phenotype, isolated from Greek raw milkIntra- and interspecies conjugal transfer of Tn916-like elements from Lactococcus lactis in vitro and in vivo.Advantages and limitations of potential methods for the analysis of bacteria in milk: a review.Utilization of African grains for sourdough bread making.Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: genetic characterization and resistance to biological barriers.Development of a tiered multilocus sequence typing scheme for members of the Lactobacillus acidophilus complex.Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine.Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.Antibiotic Resistance-Susceptibility Profiles of Streptococcus thermophilus Isolated from Raw Milk and Genome Analysis of the Genetic Basis of Acquired Resistances.Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.Microbiological Sensing Technologies: A Review.Phylogenetics and systematics
P2860
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P2860
Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
description
2005 nî lūn-bûn
@nan
2005 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
name
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@ast
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@en
type
label
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@ast
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@en
prefLabel
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@ast
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@en
P1476
Rapid identification of dairy ...... APD-PCR fingerprint databases.
@en
P2093
Giorgio Giraffa
Lia Rossetti
P304
P356
10.1016/J.MIMET.2005.03.001
P577
2005-11-01T00:00:00Z