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

Applied and Environmental Microbiology

Volumn 67, Issue 3-12, 2001, Pages 5113-5121

  Cocolin, Luca ^a,c   Manzano, Marisa ^a   Cantoni, Carlo ^b   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c Dipto di Scienze degli Alimenti   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROCOCCUS SP.; MICROCOCCACEAE;

RIBOSOME DNA; RNA 16S;

ANIMAL; ARTICLE; CLASSIFICATION; DNA SEQUENCE; ECOSYSTEM; FERMENTATION; FOOD CONTROL; GENETICS; GRAM POSITIVE BACTERIUM; ITALY; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR GENETICS; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; RNA GENE; SWINE;

ANIMALS; DNA, RIBOSOMAL; ECOSYSTEM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; GENES, RRNA; GRAM-POSITIVE BACTERIA; ITALY; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SWINE;

EID: 0035511958     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.67.11.5113-5121.2001     Document Type: Article

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