Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses

International Journal of Food Microbiology

Volumn 138, Issue 3, 2010, Pages 205-211

  Fontana, Cecilia ^a   Cappa, Fabrizio ^a   Rebecchi, Annalisa ^a   Cocconcelli, Pier Sandro ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Bacterial population; Cheese; DGGE; RAPD; Surface

Indexed keywords

BACTERIAL DNA;

ARTICLE; BACILLUS; BACTERIAL COLONIZATION; BACTERIAL FLORA; BACTERIUM CULTURE; BACTERIUM DETECTION; BREVIBACTERIUM; CARNOBACTERIUM; CHEESE; CONTROLLED STUDY; CORYNEBACTERIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA DETERMINATION; ENTEROCOCCUS; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; FOOD SAFETY; GRAM POSITIVE BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; MICROBIAL COMMUNITY; MICROCOCCUS; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; PSYCHROBACTER; SPECIES DIFFERENCE; STAPHYLOCOCCUS; TAXONOMY;

BACTERIA; BASE SEQUENCE; CHEESE; CLUSTER ANALYSIS; DNA, BACTERIAL; FOOD MICROBIOLOGY; ITALY; POLYMERASE CHAIN REACTION;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BROCHOTHRIX; CARNOBACTERIUM; CORYNEBACTERIUM; ENTEROCOCCUS; LACTOBACILLUS; LEUCONOSTOC; MACROCOCCUS; MICROCOCCUS; POSIBACTERIA; PSYCHROBACTER; STAPHYLOCOCCUS;

EID: 77949569036     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.017     Document Type: Article

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