Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages. - Wikidata - awgldk - TriplyDB

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

http://www.wikidata.org/entity/Q42722917

about

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods.Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection Multiphasic 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.The presence of peptidoglycan O-acetyltransferase in various staphylococcal species correlates with lysozyme resistance and pathogenicity Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR Isolation and characterization of an agaro-oligosaccharide (AO)-hydrolyzing bacterium from the gut microflora of Chinese individuals.Biodiversity of Lactobacillus plantarum from traditional Italian wines.Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.Comparative Genomic Analysis of Lactococcus garvieae Strains Isolated from Different Sources Reveals Candidate Virulence Genes.Microbial diversity of Emalahleni mine water in South Africa and tolerance ability of the predominant organism to vanadium and nickel.Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.Genome sequences of Lactococcus garvieae TB25, isolated from Italian cheese, and Lactococcus garvieae LG9, isolated from Italian rainbow trout.Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.Genome Sequences of Two Lactococcus garvieae Strains Isolated from Meat 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.Isolation of Lactococcus garvieae strain TRF1 from the fecal material of a Timber Rattlesnake.Microbial community structure and dynamics of dark fire-cured tobacco fermentation.Composition and architecture of biofilms on used voice prostheses.Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.Antibiotic resistance among cultured bacterial isolates from bioethanol fermentation facilities across the United States.Comparison of pulsed-field gel electrophoresis and enterobacterial repetitive intergenic consensus PCR and biochemical tests to characterize Lactococcus garvieae.Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.Polymerase chain reaction-denaturing gradient gel electrophoresis analysis of bacterial community structure in the food, intestines, and feces of earthworms.Use of single-strand conformation polymorphism of amplified 16S rDNA for grouping of bacteria isolated from foods.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India.Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food Fermented Foods as a Dietary Source of Live Organisms

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P2860

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

http://www.wikidata.org/entity/Q42722917

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2005 nî lūn-bûn

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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AEM.71.4.1977-1986.2005

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Applied and Environmental Microbiology

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Culture-dependent and -indepen ...... of Italian fermented sausages.

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P2093

Carlo Cantoni

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Giuseppe Comi

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Kalliopi Rantsiou

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Lucilla Iacumin

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Patrizia Cattaneo

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Rosalinda Urso

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P2860

Impact of culture-independent studies on the emerging phylogenetic view of bacterial diversity.

Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

Microbial community dynamics during production of the Mexican fermented maize dough pozol

Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA

A molecular view of microbial diversity and the biosphere

Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.

Attachment of a 40-base-pair G + C-rich sequence (GC-clamp) to genomic DNA fragments by the polymerase chain reaction results in improved detection of single-base changes.

PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.

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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1977-1986

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10.1128/AEM.71.4.1977-1986.2005

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71

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2005-04-01T00:00:00Z

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15812029

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1082564

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