Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese

Letters in Applied Microbiology

Volumn 38, Issue 5, 2004, Pages 400-405

  Andrighetto, C ^a,b   Marcazzan, G ^a   Lombardi, A ^a  

^a Ist Qualita Tecnologie A   (Italy)

^b Veneto Agricoltura   (Italy)

Author keywords

Grana Padano; Lactobacillus helveticus; RAPD PCR; TTGE; Whey cultures

Indexed keywords

CHEESES; ELECTROPHORESIS;

DOMINANT SPECIES; GEL ELECTROPHORESIS ANALYSIS; GRANUM PADANO; LACTOBACILLUS HELVETICUS; MICROBIAL DIVERSITY; RAPD-PCR; STRAIN LEVELS; TEMPORAL TEMPERATURE GRADIENT GEL ELECTROPHORESIS; THERMOPHILICS; WHEY CULTURE;

BIODIVERSITY;

MICROBIOLOGY;

ANALYTIC METHOD; ARTICLE; BIOTYPE; CONTROLLED STUDY; GEL ELECTROPHORESIS; ITALY; LACTOBACILLUS HELVETICUS; MICROBIAL DIVERSITY; MICROORGANISM DETECTION; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; THERMOPHILIC BACTERIUM; WHEY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; POSIBACTERIA;

EID: 2042474115     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2004.01504.x     Document Type: Article

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