Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

International Dairy Journal

Volumn 21, Issue 3, 2011, Pages 142-148

  Masoud, Wafa ^a   Takamiya, Monica ^a   Vogensen, Finn K ^a   Lillevang, Søren ^b   Al Soud, Waleed Abu ^a   Sørensen, Søren J ^a   Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Innovation Centre Brabrand   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

16S RDNA; 16S RRNA GENE; AMPLICONS; BACTERIAL DIVERSITY; BACTERIAL POPULATION; CHEESE RIPENING; CORYNEBACTERIUM; DENATURATING GRADIENT GEL ELECTROPHORESIS; EFFICIENT METHOD; HALOMONAS; LACTOCOCCUS; MICROBIAL COMMUNITIES; PEDIOCOCCUS; PYROSEQUENCING; RAW MILK CHEESE; STARTER CULTURES;

ELECTROPHORESIS; GELS; GENES; POLYMERASE CHAIN REACTION; RNA;

BACTERIOLOGY;

BACTERIA (MICROORGANISMS); CORYNEBACTERIUM; HALOMONAS; LACTOBACILLUS; LACTOCOCCUS; MICROCOCCUS; PEDIOCOCCUS; STAPHYLOCOCCUS; STREPTOCOCCUS;

EID: 78651426431     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.10.007     Document Type: Article

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