Diversity, dynamics, and activity of bacterial communities during production of an artisanal sicilian cheese as evaluated by 16S rRNA analysis

Applied and Environmental Microbiology

Volumn 68, Issue 4, 2002, Pages 1882-1892

  Randazzo, Cinzia L ^a   Torriani, Sandra ^a   Akkermans, Antoon D L ^a   De Vos, Willem M ^a   Vaughan, Elaine E ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BIOASSAY; BIODIVERSITY; CLONING; DAIRY PRODUCTS; FERMENTATION; METABOLISM; RNA;

CHEESE; FOOD TECHNOLOGY;

BACTERIA;

RIBOSOME DNA; RIBOSOME RNA;

FOOD INDUSTRY;

AMPLICON; ARTICLE; BACTERIAL FLORA; BACTERIUM ISOLATION; BIODIVERSITY; CHEESE; CHEESE RIPENING; CHEESEMAKING; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA SEQUENCE; ECOSYSTEM; FERMENTATION MEDIUM; FERMENTATION MODEL; FERMENTATION MONITORING; FERMENTATION OPTIMIZATION; FERMENTATION TECHNIQUE; FOOD HANDLING; ITALY; LACTOCOCCUS LACTIS; LEUCONOSTOC; MACROCOCCUS CASEOLYTICUS; MILK; MOLECULAR CLONING; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; POLYMERASE CHAIN REACTION; PRODUCTIVITY; PROTEIN DENATURATION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; RNA ANALYSIS; RNA GENE; SPECIES CULTIVATION; SPECIES IDENTIFICATION; THERMOPHILIC BACTERIUM;

CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ECOSYSTEM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GRAM-POSITIVE BACTERIA; LACTOBACILLUS; LEUCONOSTOC; POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; MACROCOCCUS CASEOLYTICUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036211215     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.4.1882-1892.2002     Document Type: Article

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