The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process

Author:

Cocolin Luca,Innocente Nadia,Biasutti Marialuisa,Comi Giuseppe

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

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2. Morfologia delle spore, DNA–DNA ibridizzazione e esami HPLC dei prodotti della fermentazione dei clostridi del formaggio grana;Bosi;Scienza e Tecnica Lattiero-Casearia,1984

3. Genus Clostridium Prazmowski 1880, 23AL;Cato,1986

4. Determination of free fatty acids in cheese: comparision of two analytical methods;Chavarri;J. Dairy Res.,1997

5. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor the dynamic changes in the bacterial population during the fermentation of Italian sausages;Cocolin;Appl. Environ. Microbiol.,2001

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