Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening

International Journal of Food Microbiology

Volumn 228, Issue , 2016, Pages 1-9

  Erkus, Oylum ^a,b,c   de Jager, Victor C L ^c,d   Geene, Renske T C M ^c   van Alen Boerrigter, Ingrid ^a,b   Hazelwood, Lucie ^a,b   van Hijum, Sacha A F T ^a,b,d   Kleerebezem, Michiel ^a,b,c   Smid, Eddy J ^b,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b KLUYVER CENTRE FOR GENOMICS OF INDUSTRIAL FERMENTATION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d RADBOUD UNIVERSITY MEDICAL CENTER   (Netherlands)

Author keywords

Cheese; Dairy; Food fermentation; Metagenomics; Microbial community profiling; Propidium monoazide

Indexed keywords

CHEESE RIPENING; FRUIT RIPENING; GENE AMPLIFICATION; MEMBRANE; METAGENOME; MICROBIAL COMMUNITY; POLYMERASE CHAIN REACTION; QUANTITATIVE STUDY; ANALOGS AND DERIVATIVES; CHEESE; FOOD CONTROL; GENETICS; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; REAL TIME POLYMERASE CHAIN REACTION;

AZIDE; BACTERIAL DNA; CROSS LINKING REAGENT; PROPIDIUM IODIDE; PROPIDIUM MONOAZIDE;

AZIDES; CHEESE; CROSS-LINKING REAGENTS; DNA, BACTERIAL; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PROPIDIUM; REAL-TIME POLYMERASE CHAIN REACTION;

EID: 84962686119     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.03.027     Document Type: Article

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