Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses

International Journal of Food Microbiology

Volumn 109, Issue 1-2, 2006, Pages 1-8

  Randazzo, Cinzia L ^a   Vaughan, Elaine E ^b   Caggia, Cinzia ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cheese manufactures; Lactic acid bacteria; Microbial diversity; PCR DGGE; Pecorino Siciliano

Indexed keywords

RIBOSOME RNA;

ARTICLE; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA FINGERPRINTING; ENTEROCOCCUS FAECALIS; FOOD ANALYSIS; FOOD INDUSTRY; GENE SEQUENCE; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; MICROBIAL ACTIVITY; MILK; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ECOSYSTEM; ELECTROPHORESIS, AGAR GEL; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; LACTOBACILLUS; LACTOCOCCUS LACTIS; MILK; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SHEEP; SPECIES SPECIFICITY; STREPTOCOCCUS BOVIS; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; OVIS; STREPTOCOCCUS BOVIS; STREPTOCOCCUS THERMOPHILUS;

EID: 33646456338     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.002     Document Type: Article

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