Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates

Food Microbiology

Volumn 26, Issue 5, 2009, Pages 453-459

  Del Bove, Marzia ^a   Lattanzi, Monia ^a   Rellini, Paolo ^a   Pelliccia, Cristina ^a   Fatichenti, Fabrizio ^a   Cardinali, Gianluigi ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Cheese; Debaryomyces hansenii; FTIR; Metabolomics; Multidimensional analysis; Typing

Indexed keywords

FUNGAL DNA; RIBOSOME DNA;

CHEESE; CLASSIFICATION; COMPARATIVE STUDY; DEBARYOMYCES; GENETIC VARIABILITY; GENETICS; GENOTYPE; INFRARED SPECTROSCOPY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA; REVIEW; SENSITIVITY AND SPECIFICITY; SPECIES DIFFERENCE;

CHEESE; DEBAROMYCES; DNA, FUNGAL; DNA, RIBOSOMAL; GENETIC VARIATION; GENOTYPE; MYCOLOGICAL TYPING TECHNIQUES; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

DEBARYOMYCES HANSENII;

EID: 67349159841     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.03.009     Document Type: Review

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