Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy

International Dairy Journal

Volumn 15, Issue 10, 2005, Pages 1044-1055

  Dabour, N ^a,b   LaPointe, G ^a   Benhamou, N ^a   Fliss, I ^a   Kheadr, E E ^a,b  

^a UNIVERSITÉ LAVAL   (Canada)

^b Alexandria University   (Egypt)

Author keywords

Cheese; Exopolysaccharides; Lactococcus; Lectin labeling; Ruthenium red; Transmission electron microscopy

Indexed keywords

CELLS; COLLOIDS; DAIRY PRODUCTS; DEHYDRATION; FLAVORS; POLYSACCHARIDES; STRAIN; TRANSMISSION ELECTRON MICROSCOPY;

CELL SURFACES; CHEDDAR CHEESE MATRIX; EXOPOLYSACCHARIDES (EPS); STARTER CULTURE;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 20344375758     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.10.004     Document Type: Article

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