Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 67-75

  Greppi, Anna ^a   Ferrocino, Ilario ^a   La Storia, Antonietta ^b   Rantsiou, Kalliopi ^a   Ercolini, Danilo ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Fermented meat; Molecular methods; Pyrosequencing; RT PCR DGGE

Indexed keywords

RNA 16S;

AEROCOCCUS VIRIDANS; ARTICLE; BACTERIUM ISOLATION; CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; CONTAMINATION; CONTROLLED STUDY; FERMENTED PRODUCT; GENE SEQUENCE; LACTOBACILLUS CURVATUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; MATURATION; MEAT; MEAT INDUSTRY; MICROBIAL DIVERSITY; MICROFLORA; NONHUMAN; POLYMERASE CHAIN REACTION; PYROSEQUENCING; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STAPHYLOCOCCUS; STAPHYLOCOCCUS COHNII; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SUCCINUS; STAPHYLOCOCCUS XYLOSUS; BIODIVERSITY; FERMENTATION; FOOD CONTROL; GENETICS; GRAM POSITIVE BACTERIUM; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; TIME;

LACTOBACILLACEAE; LACTOBACILLUS SAKEI; LEUCONOSTOC CARNOSUM; LEUCONOSTOCACEAE; STAPHYLOCOCCACEAE; STAPHYLOCOCCUS SUCCINUS; STAPHYLOCOCCUS XYLOSUS;

BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; ITALY; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; TIME;

EID: 84940451113     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.01.016     Document Type: Article

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