Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods

Journal of Applied Microbiology

Volumn 97, Issue 3, 2004, Pages 546-556

  Feurer, C ^a   Irlinger, F ^a   Spinnler, H E ^a   Glaser, P ^b   Vallaeys, T ^a,b  

^a CEMAGREF   (France)

^b INSTITUT PASTEUR   (France)

Author keywords

16S rDNA cloning; Bacterial diversity; Cultivation; Red smear soft cheese; Salt tolerant microorgansims; Single strand conformation polymorphism

Indexed keywords

BACTERIA; BIODIVERSITY; GENE ENCODING; PASTEURIZATION; POLYMERASE CHAIN REACTION; RNA;

16S RDNA; 16S RDNA CLONING; BACTERIAL DIVERSITY; MICROBIAL DIVERSITY; RED-SMEAR SOFT CHEESE; SALT TOLERANT; SALT TOLERANT MICROORGANSIMS; SINGLE-STRAND CONFORMATION POLYMORPHISM; SOFT CHEESE; STRAND CONFORMATION;

CLONING;

DNA 16S;

BACTERIUM;

ARTICLE; BACTERIAL FLORA; BACTERIOPLANKTON; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; CHEESE; CHEESEMAKING; CONTROLLED STUDY; CULTURE TECHNIQUE; DNA EXTRACTION; DNA SEQUENCE; FOOD COMPOSITION; GENE SEQUENCE; INTERMETHOD COMPARISON; MICROBIAL DIVERSITY; MOLECULAR CLONING; NONHUMAN; NUCLEOTIDE SEQUENCE; PASTEURIZATION; POLYMERASE CHAIN REACTION; RNA GENE; SINGLE STRAND CONFORMATION POLYMORPHISM;

BACTERIA (MICROORGANISMS);

EID: 4444320039     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02333.x     Document Type: Article

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