Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2004.01504.x/fullpdf
Reference17 articles.
1. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture
2. Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
3. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese
4. DifferentLactobacillus helveticusstrain populations dominate during Grana Padano cheesemaking
5. Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters
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