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.
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Biology, Pest Status, Microbiome and Control of Kudzu Bug (Hemiptera: Heteroptera: Plataspidae): A New Invasive Pest in the U.SCombination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresisPCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.Effect of pesticides on soil microbial community.Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene filmsImpact of next generation sequencing techniques in food microbiology.Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis.Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis.Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria.The Product of arcR, the sixth gene of the arc operon of Lactobacillus sakei, is essential for expression of the arginine deiminase pathwayMultiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.Bacterial and fungal communities in Pu'er tea samples of different ages.Analysis of artifacts suggests DGGE should not be used for quantitative diversity analysisDetection and viability of Lactococcus lactis throughout cheese ripeningBacterial community structure and location in Stilton cheese.Biodiversity of Lactobacillus plantarum from traditional Italian wines.Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterizationRT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.16S rRNA gene-targeted TTGE in determining diversity of gut microbiota during acute diarrhoea and convalescenceCombination of 16S rRNA variable regions provides a detailed analysis of bacterial community dynamics in the lungs of cystic fibrosis patients.Differential Listeria monocytogenes strain survival and growth in Katiki, a traditional Greek soft cheese, at different storage temperatures.Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.Timely approaches to identify probiotic species of the genus Lactobacillus.Raw cow milk bacterial population shifts attributable to refrigeration.Comparisons of different hypervariable regions of rrs genes for use in fingerprinting of microbial communities by PCR-denaturing gradient gel electrophoresis.An overview of advanced technologies for selection of probiotics and their expediency: A review.Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis.Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes.Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.Microbial metagenome profiling using amplicon length heterogeneity-polymerase chain reaction proves more effective than elemental analysis in discriminating soil specimens.Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.Bacterial population in traditional sourdough evaluated by molecular methods.Production of 1,3-propanediol by Clostridium butyricum growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process.Effect of organic, conventional and mixed cultivation practices on soil microbial community structure and nematode abundance in a cultivated onion crop.
P2860
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P2860
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.
description
2001 nî lūn-bûn
@nan
2001 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
name
Denaturing gradient gel electr ...... mentation of Italian sausages.
@ast
Denaturing gradient gel electr ...... mentation of Italian sausages.
@en
type
label
Denaturing gradient gel electr ...... mentation of Italian sausages.
@ast
Denaturing gradient gel electr ...... mentation of Italian sausages.
@en
prefLabel
Denaturing gradient gel electr ...... mentation of Italian sausages.
@ast
Denaturing gradient gel electr ...... mentation of Italian sausages.
@en
P2093
P2860
P1476
Denaturing gradient gel electr ...... mentation of Italian sausages.
@en
P2093
P2860
P304
P356
10.1128/AEM.67.11.5113-5121.2001
P407
P577
2001-11-01T00:00:00Z