Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis

Current Microbiology

Volumn 62, Issue 3, 2011, Pages 888-893

  Alegría, Ángel ^a   González, Renata ^b   Díaz, Mario ^b   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b UNIVERSITY OF OVIEDO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S; RNA 28S;

ACTINOBACTERIA; ARTICLE; BACTERIAL COUNT; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM DETECTION; BLUE CHEESE; CHEESE; CONTROLLED STUDY; CULTURE MEDIUM; DEBARYOMYCES HANSENII; DENATURING GRADIENT GEL ELECTROPHORESIS; EUKARYOTE; GENE AMPLIFICATION; INTERMETHOD COMPARISON; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS PLANATARUM; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PENICILLIUM ROQUEFORTI; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; PROKARYOTE; STREPTOCOCCUS THERMOPHILUS;

BACTERIA; BIODIVERSITY; CHEESE; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA FINGERPRINTING; DNA PRIMERS; FUNGI; MICROBIOLOGICAL TECHNIQUES; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 28S;

BACTERIA (MICROORGANISMS); EUKARYOTA; PROKARYOTA; STAPHYLOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 79954427401     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-010-9799-7     Document Type: Article

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