Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis

Journal of Dairy Science

Volumn 95, Issue 9, 2012, Pages 4804-4812

  Porcellato, D ^a   Ostlie H M ^a   Liland, K H ^a   Rudi, K ^a   Isaksson, T ^a   Skeie, S B ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

(GTG)5 primer; High resolution melt analysis; Nonstarter lactic acid bacteria; Repetitive sequence based PCR

Indexed keywords

RNA 16S;

ARTICLE; CHEESE; DNA DENATURATION; DNA FINGERPRINTING; FOOD HANDLING; GENETICS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS;

CHEESE; DNA FINGERPRINTING; FOOD HANDLING; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; NUCLEIC ACID DENATURATION; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, RNA;

EID: 84865318640     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5386     Document Type: Article

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