Analysis of Microbial Composition in Acid Whey for Dairy Fan Making in Yunnan by Conventional Method and 16S rRNA Sequencing-Reference-Cited by-同舟云学术

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Analysis of Microbial Composition in Acid Whey for Dairy Fan Making in Yunnan by Conventional Method and 16S rRNA Sequencing

Published:2009-05-21 Issue:2 Volume:59 Page:199-205
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Liu Wenjun,Sun Zhihong,Zhang Jiachao,Gao Wa,Wang Weihong,Wu Lan,Sun Tiansong,Chen Wei,Liu Xiaoming,Zhang Heping

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s00284-009-9423-x.pdf

Reference23 articles.

1. Bernardeau M, Vernoux JP, Henri-Dubernet S, Guéguen M (2008) Safety assessment of dairy microorganisms: the Lactobacillus genus. Int J Food Microbiol 126(3):278–285

2. Delbe`s C, Ali-Mandjee L, Montel M-C (2007) Montel monitoring bacterial communities in raw milk and cheese by culture-dependent and independent 16s rRNA gene-based analyses. Appl Environ Microbiol 73(6):1882–1891

3. Ercolini D, Moschetti G, Blaiotta G, Coppola S (2001) Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis. Curr Microbiol 42:199–202

4. Ercolini D, Frisso G, Mauriello G, Salvatore F, Coppola S (2008) Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese. Int J Food Microbiol 124(2):164–170

5. Gatti M, Lazzi C, Rossetti L, Mucchetti G, Neviani E (2003) Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese. J Appl Microbiol 95(3):463–470

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