Microflora of Feta cheese from four Greek manufacturers

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 36-42

  Rantsiou, Kalliopi ^a   Urso, Rosalinda ^b   Dolci, Paola ^a   Comi, Giuseppe ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Cheese microflora; Feta; PCR DGGE; Viable non culturable (VNC) state

Indexed keywords

DNA; RNA;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATE; CANDIDA ZEYLANOIDES; CHEESE; CONTROLLED STUDY; DNA EXTRACTION; FLUORESCENCE IN SITU HYBRIDIZATION; FOOD CONTROL; GEL ELECTROPHORESIS; KLUYVEROMYCES; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROFLORA; NONHUMAN; PICHIA; PICHIA FERMENTANS; POLYMERASE CHAIN REACTION; RNA EXTRACTION; STREPTOCOCCUS THERMOPHILUS; YEAST;

CHEESE; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ECOSYSTEM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; GREECE; HUMANS; LACTOBACILLUS; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; RNA, BACTERIAL; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TEMPERATURE; YEASTS;

BACTERIA (MICROORGANISMS); KLUYVEROMYCES LACTIS; LACTOBACILLUS BREVIS; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS PLANTARUM; PICHIA FERMENTANS; STREPTOCOCCUS THERMOPHILUS;

EID: 47949113433     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.031     Document Type: Article

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