PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese

Journal of Applied Microbiology

Volumn 96, Issue 2, 2004, Pages 263-270

  Ercolini, D ^a   Mauriello, G ^a   Blaiotta, G ^a   Moschetti, G ^a   Coppola, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Microbial diversity; Natural whey culture; PCR DGGE analysis; Product identity; Quality control; Starter effectiveness; Tracing system; Water buffalo mozzarella cheese

Indexed keywords

BACTERIA; BIODIVERSITY; DAIRIES; DAIRY PRODUCTS; ELECTROPHORESIS; POLYMERASE CHAIN REACTION; PROCESS CONTROL; STARTERS;

GEL ELECTROPHORESIS ANALYSIS; MICROBIAL DIVERSITY; MOZZARELLA CHEESE; NATURAL WHEY CULTURE; POLYMERASE CHAIN REACTION-DENATURING GRADIENT GEL ELECTROPHORESES (PCR-DGGE); POLYMERASE CHAIN REACTION-DENATURING GRADIENT GEL ELECTROPHORESIS ANALYSE; PRODUCT IDENTITIES; STARTER EFFECTIVENESS; TRACING SYSTEM; WATER BUFFALO MOZZARELLUM CHEESE;

LACTIC ACID;

AGAR; DNA;

POLYMERASE CHAIN REACTION;

ARTICLE; BACTERIAL COUNT; BIODIVERSITY; BIOTECHNOLOGY; CALCULATION; CHEESEMAKING; CULTURE MEDIUM; DAIRY PRODUCT; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; DNA FINGERPRINTING; FOOD INDUSTRY; LACTIC ACID BACTERIUM; MICROBIAL DIVERSITY; MICROFLORA; MILK; MONITORING; NONHUMAN; POLYMERASE CHAIN REACTION; RECORDING; SAMPLING; TEMPERATURE; THERMOPHILIC BACTERIUM; WHEY;

BACTERIA (MICROORGANISMS); BUBALUS BUBALIS;

EID: 1242329162     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.02146.x     Document Type: Article

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