Application of different molecular techniques for characterization of catalase-positive cocci isolated from Sucuk

Journal of Food Science

Volumn 79, Issue 2, 2014, Pages

  Kesmen, Zülal ^a,b   Yarimcam, Burcu ^a,b   Aslan, Hakiye ^a,b   Ozbekar, Esra ^a,b   Yetim, Hasan ^a,b  

^a ERCIYES UNIVERSITY   (Turkey)

^b BINGOL UNIVERSITY   (Turkey)

Author keywords

Catalase positive cocci; Intercalating dye assays; RAPD PCR; Rep PCR; Sucuk

Indexed keywords

BACTERIAL DNA; BACTERIAL PROTEIN; CATALASE; RIBOSOME DNA;

ANIMAL; ARTICLE; CATALASE-POSITIVE COCCI; CATTLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; DIET; DNA DENATURATION; DNA FINGERPRINTING; DNA SEQUENCE; DOMESTIC SHEEP; ENZYMOLOGY; ETHNOLOGY; FERMENTATION; FOOD PRESERVATION; FOOD QUALITY; GRAM POSITIVE BACTERIUM; INTERCALATING DYE ASSAYS; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; MOLECULAR TYPING; PH; PHYSICAL CHEMISTRY; RAPD-PCR; REP-PCR; SPECIES DIFFERENCE; STAPHYLOCOCCUS SAPROPHYTICUS; SUCUK; TURKEY (REPUBLIC);

CATALASE-POSITIVE COCCI; INTERCALATING DYE ASSAYS; RAPD-PCR; REP-PCR; SUCUK;

ANIMALS; BACTERIAL PROTEINS; CATALASE; CATTLE; DIET; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FOOD QUALITY; FOOD, PRESERVED; GRAM-POSITIVE BACTERIA; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MOLECULAR TYPING; NUCLEIC ACID DENATURATION; PHYSICOCHEMICAL PHENOMENA; SEQUENCE ANALYSIS, DNA; SHEEP, DOMESTIC; SPECIES SPECIFICITY; STAPHYLOCOCCUS SAPROPHYTICUS; TURKEY;

EID: 84894268038     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12328     Document Type: Article

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