Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analyses

International Journal of Food Microbiology

Volumn 63, Issue 1-2, 2001, Pages 109-116

  Moschetti, G ^a   Blaiotta, G ^a   Villani, F ^a   Coppola, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

DNA extraction from dairy products; Fior di latte cheese; Multiplex PCR; Nisin producing strain community; PFGE

Indexed keywords

BACTERIAL DNA; NISIN; RIBOSOME RNA;

ARTICLE; CHEESE; FERMENTATION; FOOD PROCESSING; GENE AMPLIFICATION; LACTOCOCCUS LACTIS; NONHUMAN; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; PULSED FIELD GEL ELECTROPHORESIS;

BACTERIOCINS; CHEESE; CHROMOSOME BANDING; DAIRY PRODUCTS; ELECTROPHORESIS, GEL, PULSED-FIELD; GENE AMPLIFICATION; LACTOCOCCUS LACTIS; NISIN; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 23S;

EID: 0035931671     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00411-6     Document Type: Article

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