Bacterial community structure and location in Stilton cheese

Applied and Environmental Microbiology

Volumn 69, Issue 6, 2003, Pages 3540-3548

  Ercolini, Danilo ^a,b   Hill, Philip J ^a   Dodd, Christine E R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; DNA; ECOLOGY; ELECTROPHORESIS; FERMENTATION; FLUORESCENCE; OPTIMIZATION;

STILTON CHEESE;

MICROBIOLOGY;

RIBOSOME DNA;

BACTERIUM; COMMUNITY STRUCTURE; FOOD SCIENCE; MICROBIAL COMMUNITY;

ARTICLE; BACTERIAL FLORA; BACTERIAL GROWTH; BACTERIUM COLONY; BACTERIUM IDENTIFICATION; CHEESE; DNA DETERMINATION; DNA TEMPLATE; ENTEROCOCCUS FAECALIS; FERMENTATION; FLUORESCENCE IN SITU HYBRIDIZATION; FOOD COMPOSITION; GEL ELECTROPHORESIS; GENE SEQUENCE; GENETIC VARIABILITY; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC; NONHUMAN; NUCLEOTIDE SEQUENCE; OLIGONUCLEOTIDE PROBE; POLYMERASE CHAIN REACTION; PRESERVATION; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SP.; STREPTOCOCCUS;

EID: 0037640904     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.6.3540-3548.2003     Document Type: Article

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