Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods.
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Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheeseGrowth and adaptation of microorganisms on the cheese surfaceSurface microflora of four smear-ripened cheesesMonitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses.High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses.Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products.Quantitative detection of Corynebacterium casei in cheese by real-time PCRCheese rind microbial communities: diversity, composition and origin.Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese.Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese.Microbial interactions within a cheese microbial community.Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese.Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses.Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR.
P2860
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P2860
Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods.
description
2004 nî lūn-bûn
@nan
2004 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Assessment of the rind microbi ...... vation and rDNA-based methods.
@ast
Assessment of the rind microbi ...... vation and rDNA-based methods.
@en
type
label
Assessment of the rind microbi ...... vation and rDNA-based methods.
@ast
Assessment of the rind microbi ...... vation and rDNA-based methods.
@en
prefLabel
Assessment of the rind microbi ...... vation and rDNA-based methods.
@ast
Assessment of the rind microbi ...... vation and rDNA-based methods.
@en
P2093
P2860
P1476
Assessment of the rind microbi ...... vation and rDNA-based methods.
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2004.02333.X
P577
2004-01-01T00:00:00Z