Development and validation of PCR primers to assess the diversity of Clostridium spp. in cheese by temporal temperature gradient gel electrophoresis

Applied and Environmental Microbiology

Volumn 71, Issue 1, 2005, Pages 29-38

  Le Bourhis, Anne Gaëlle ^a   Saunier, Katiana ^b   Doré, Joël ^b   Carlier, Jean Philippe ^c   Chamba, Jean François ^a,e   Popoff, Michel Robert ^c   Tholozan, Jean Luc ^d  

^a Inst Tech Francais des Fromages   (France)

^b CEMAGREF   (France)

^c INSTITUT PASTEUR   (France)

^d INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^e NONE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DNA; ELECTROPHORESIS; FATTY ACIDS; GENES; RNA;

BUTYRIC ACID; CHEESE; PRIMERS; TEMPORAL TEMPERATURE GRADIENT GEL ELECTROPHORESIS (TTGE);

DAIRY PRODUCTS;

PRIMER DNA; RNA 16S;

BACTERIUM; POLYMERASE CHAIN REACTION; SPECIES DIVERSITY;

ARTICLE; BACTERIUM DETECTION; CHEESE; CLOSTRIDIUM; CLOSTRIDIUM BEIJERINCKII; CLOSTRIDIUM BUTYRICUM; CLOSTRIDIUM SPOROGENES; CLOSTRIDIUM TYROBUTYRICUM; GEL ELECTROPHORESIS; GENE CLUSTER; MICROBIAL DIVERSITY; NONHUMAN; PHYLOGENY; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; TEMPORAL TEMPERATURE GRADIENT GEL ELECTROPHORESIS;

BACTERIAL TYPING TECHNIQUES; CHEESE; CLOSTRIDIUM; DNA PRIMERS; DNA, BACTERIAL; DNA, RIBOSOMAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SENSITIVITY AND SPECIFICITY; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BEIJERINCKII; CLOSTRIDIUM BUTYRICUM; CLOSTRIDIUM SPOROGENES; CLOSTRIDIUM TYROBUTYRICUM; POSIBACTERIA;

EID: 12244299870     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.1.29-38.2005     Document Type: Article

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