Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture

International Journal of Food Microbiology

Volumn 144, Issue 1, 2010, Pages 10-19

  Falentin, Hélène ^a   Postollec, Florence ^b   Parayre, Sandrine ^a   Henaff, Nadine ^b   Le Bivic, Pierre ^a   Richoux, Romain ^c   Thierry, Anne ^a   Sohier, Danièle ^b  

^a UMR1253   (France)

^b ADRIA Développement UMT 08 3 PHYSI'Opt   (France)

^c ACTILAIT   (France)

Author keywords

Bacteria; Emmental cheese; Gene expression; Lactic acid bacteria; Ripening; RT qPCR

Indexed keywords

AGAR; COMPLEMENTARY DNA;

ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL METABOLISM; BATCH PROCESS; CHEESEMAKING; CONTROLLED STUDY; CULTURE MEDIUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; NONHUMAN; PROPIONIBACTERIUM FREUDENREICHII; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL LOAD; BACTERIAL PROTEINS; CHEESE; FOOD HANDLING; FOOD MICROBIOLOGY; GENE EXPRESSION PROFILING; GENE EXPRESSION REGULATION, BACTERIAL; GRAM-POSITIVE BACTERIA; LACTOBACILLUS; LIMIT OF DETECTION; PROPIONIBACTERIUM; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; PROPIONIBACTERIUM FREUDENREICHII; STREPTOCOCCUS THERMOPHILUS;

EID: 78149464574     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.003     Document Type: Article

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