Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening

International Journal of Food Microbiology

Volumn 166, Issue 1, 2013, Pages 117-124

  Desfossés Foucault, Émilie ^a   LaPointe, Gisèle ^a   Roy, Denis ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Cheddar cheese; Lactic acid bacteria; Quantitative PCR; Ripening conditions; RRNA transcription

Indexed keywords

RIBOSOME RNA; RNA 16S;

ARTICLE; CHEESE RIPENING; HEAT TREATMENT; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; MILK; MOLECULAR DYNAMICS; PROTEIN SYNTHESIS; QUALITY CONTROL; QUANTITATIVE ASSAY; REVERSE TRANSCRIPTION; RNA EXTRACTION; RNA TRANSCRIPTION; TEMPERATURE;

EID: 84880383200     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.022     Document Type: Article

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