Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119702160.ch2
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3. Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis;Alegría A.;Current Microbiology,2011
4. Culture‐independent quantification of physiologically‐active microbial groups in fermented foods using rRNA‐targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough;Ampe F.;Journal of Applied Microbiology,1999
5. Rapid and accurate bacterial identification in probiotics and yoghurts by MALDI‐TOF mass spectrometry;Angelakis E.;Journal of Food Science,2011
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