Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem

Meat Science

Volumn 89, Issue 3, 2011, Pages 296-302

  Cocolin, Luca ^a   Dolci, Paola ^a   Rantsiou, Kalliopi ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Culture dependent methods; Culture independent methods; Ecology; Molecular methods; Sausages

Indexed keywords

CO-PRESENCE; CULTURE-DEPENDENT METHODS; CULTURE-INDEPENDENT METHODS; DEGREE OF DIVERSITY; DENATURING GRADIENT GEL ELECTROPHORESIS; DRY FERMENTED SAUSAGE; FERMENTED SAUSAGES; ISOLATED STRAINS; LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; MEDITERRANEAN COUNTRIES; MICROBIAL DYNAMICS; MOLECULAR METHODS; MULTIPLE STRAINS; MYCOBIOTA; SAUSAGES; SENSORY PROPERTIES; TRANSFORMATION PROCESS;

BACTERIOLOGY; BIODIVERSITY; DYNAMICS; ECOLOGY; ELECTROPHORESIS; FERMENTATION; LACTIC ACID; MEATS; MOLECULAR BIOLOGY;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; MYCOTA; STAPHYLOCOCCUS XYLOSUS;

BACTERIUM; BIODIVERSITY; ECOLOGY; ECOSYSTEM; FERMENTATION; FOOD CONTROL; GENETICS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR BIOLOGY; REVIEW;

BACTERIA; BIODIVERSITY; ECOLOGY; ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; MEAT PRODUCTS; MOLECULAR BIOLOGY;

EID: 79960451798     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.011     Document Type: Review

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