Rapid identification and classification of bacteria by 16S rDNA restriction fragment melting curve analyses (RFMCA)

Food Microbiology

Volumn 24, Issue 5, 2007, Pages 474-481

  Rudi, Knut ^a   Kleiberg, Gro H ^b   Heiberg, Ragnhild ^c   Rosnes, Jan T ^b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORCONSERV   (Norway)

^c TINE SA   (Norway)

Author keywords

16S rDNA; 16S rRNA; Classification; PCR; Sous vide

Indexed keywords

BACTERIAL DNA; RNA 16S;

ARTICLE; BACTERIUM; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METHODOLOGY; NUCLEOTIDE SEQUENCE; PHYLOGENY; REPRODUCIBILITY; RESTRICTION MAPPING; SENSITIVITY AND SPECIFICITY; TRANSITION TEMPERATURE;

BACTERIA; BASE SEQUENCE; DNA, BACTERIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; PHYLOGENY; REPRODUCIBILITY OF RESULTS; RESTRICTION MAPPING; RNA, RIBOSOMAL, 16S; SENSITIVITY AND SPECIFICITY; SEQUENCE ANALYSIS, DNA; TRANSITION TEMPERATURE;

ACTINOMYCETALES; BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STREPTOCOCCUS;

EID: 33947144320     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.09.006     Document Type: Article

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