The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
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Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprintingThe complex microbiota of raw milkSuppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst SausageMonitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresisDiversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.Microbiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods.Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.Impact of next generation sequencing techniques in food microbiology."Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsMicrobial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyoCulture-independent analysis of probiotic products by denaturing gradient gel electrophoresis.Bacterial community structure and location in Stilton cheese.A selected core microbiome drives the early stages of three popular italian cheese manufactures.Nucleic acid-based approaches to investigate microbial-related cheese quality defects.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.Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.Development and validation of a nested-PCR-denaturing gradient gel electrophoresis method for taxonomic characterization of bifidobacterial communitiesBifidobacteria from the gastrointestinal tract of animals: differences and similarities.Comparison of molecular techniques with other methods for identification and enumeration of probiotics in fermented milk products.Changes in bacterial diversity associated with bioremediation of used lubricating oil in tropical soils.Functional screening of antibiotic resistance genes from a representative metagenomic library of food fermenting microbiotaMicrobial 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.Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene.Effect of fungicides on epiphytic yeasts associated with strawberry.Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk Italian cheeses by multiplex PCR.Evaluation of PCR-DGGE methodology to monitor fungal communities on grapes.DGGE analysis of buffalo manure eubacteria for hydrogen production: effect of pH, temperature and pretreatments.Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis.Genotypic diversity among rhizospheric bacteria of three legumes assessed by cultivation-dependent and cultivation-independent techniques.Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers.Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin
P2860
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P2860
The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh-hant
name
The potential of a polyphasic ...... culture-independent analyses.
@en
The potential of a polyphasic ...... culture-independent analyses.
@nl
type
label
The potential of a polyphasic ...... culture-independent analyses.
@en
The potential of a polyphasic ...... culture-independent analyses.
@nl
prefLabel
The potential of a polyphasic ...... culture-independent analyses.
@en
The potential of a polyphasic ...... culture-independent analyses.
@nl
P2093
P921
P356
P1476
The potential of a polyphasic ...... culture-independent analyses.
@en
P2093
Blaiotta G
Moschetti G
P304
P356
10.1078/0723-2020-00076
P577
2001-12-01T00:00:00Z