Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE

International Journal of Food Microbiology

Volumn 110, Issue 2, 2006, Pages 165-171

  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

ARTICLE; BACTERIAL GENE; CHEESE; CHEESE RIPENING; CHEESEMAKING; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; EUKARYOTE; FERMENTED PRODUCT; GEOTRICHUM CANDIDUM; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS RAFFINOLACTIS; MICROBIAL DIVERSITY; PENICILLIUM ROQUEFORTI; POLYMERASE CHAIN REACTION; RNA GENE;

CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; DNA, FUNGAL; ELECTROPHORESIS, AGAR GEL; FERMENTATION; FOOD MICROBIOLOGY; GEOTRICHUM; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; PENICILLIUM; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; VARIATION (GENETICS);

BACTERIA (MICROORGANISMS); EUKARYOTA; GALACTOMYCES GEOTRICHUM; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS RAFFINOLACTIS; PENICILLIUM ROQUEFORTII;

EID: 33745833650     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.016     Document Type: Article

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