PCR-DGGE as a tool for characterizing dominant microbial populations in the Spanish blue-veined Cabrales cheese

International Dairy Journal

Volumn 16, Issue 10, 2006, Pages 1205-1210

  Flórez, Ana Belén ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Blue veined cheese; Cabrales cheese; Culture independent microbiology; DGGE; Penicillium roqueforti; Traditional cheeses

Indexed keywords

BIOCHEMISTRY; DAIRY PRODUCTS; ECOSYSTEMS; EXTRACTION; GENE TRANSFER; RNA;

BLUE-VEINED CHEESE; CABRALES CHEESE; CULTURE-INDEPENDENT MICROBIOLOGY; DGGE; PENICILLIUM ROQUEFORTI; TRADITIONAL CHEESES;

BACTERIA;

BACTERIA (MICROORGANISMS); EUKARYOTA; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 33744969534     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.11.008     Document Type: Article

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