Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters

Letters in Applied Microbiology

Volumn 42, Issue 4, 2006, Pages 338-343

  Gatti, M ^a   Bernini, V ^a   Lazzi, C ^a   Neviani, E ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Fluorescence; Grana Padano; Microscopy; Natural whey starter; Viable but noncultivable cells; Vitality

Indexed keywords

ALGAE; BACTERIA; FLUORESCENCE MICROSCOPY; POLYSACCHARIDES; STARTERS;

AGAR MEDIA; BACTERIAL VIABILITY; GRANUM PADANO; HIGHEST TEMPERATURE; LOWS-TEMPERATURES; MICRO-ORGANISMS; MICROBIAL POPULATIONS; NATURAL WHEY STARTER; VIABLE BUT NONCULTIVABLE CELL; VITALITY;

FLUORESCENCE;

CELLS; FLUORESCENCE; HEAT TREATMENT; LOW TEMPERATURE EFFECTS; MICROORGANISMS; MICROSCOPIC EXAMINATION; PH EFFECTS;

MICROSCOPY;

AGAR MEDIUM; ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIUM CULTURE; CELL VIABILITY; CULTURE MEDIUM; DEVICE; FLUORESCENCE MICROSCOPY; NONHUMAN; PLATE COUNT; WHEY;

BACTERIA (MICROORGANISMS);

EID: 33645088730     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01859.x     Document Type: Article

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