PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2003.02146.x/fullpdf
Reference20 articles.
1. Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations
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. The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
4. Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture
5. Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese
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