Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis

Applied and Environmental Microbiology

Volumn 67, Issue 9, 2001, Pages 4264-4271

  Bunthof, Christine J ^a   Van Schalkwijk, Saskia ^b   Meijer, Wilco ^b   Abee, Tjakko ^a   Hugenholtz, Jeroen ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COLORING AGENT; MUTANOLYSIN; ORGANIC COMPOUND; PROPIDIUM IODIDE; PROTEINASE; SYTO 9;

ARTICLE; CELL MEMBRANE PERMEABILITY; CHEESE; EVALUATION; FLOW CYTOMETRY; FLUORESCENCE MICROSCOPY; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY;

CELL MEMBRANE PERMEABILITY; CHEESE; COLORING AGENTS; ENDOPEPTIDASES; FLOW CYTOMETRY; LACTOCOCCUS LACTIS; MICROSCOPY, FLUORESCENCE; ORGANIC CHEMICALS; PROPIDIUM;

EID: 0035463836     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.67.9.4264-4271.2001     Document Type: Article

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