The Potential of a Polyphasic PCR-DGGEApproach in Evaluating Microbial Diversity of Natural Whey Cultures for Water-Buffalo Mozzarella Cheese Production: Bias of Culture-Dependent and Culture-Independent Analyses-Reference-Cited by-同舟云学术

The Potential of a Polyphasic PCR-DGGEApproach in Evaluating Microbial Diversity of Natural Whey Cultures for Water-Buffalo Mozzarella Cheese Production: Bias of Culture-Dependent and Culture-Independent Analyses

Published:2001-01 Issue:4 Volume:24 Page:610-617
ISSN:0723-2020
Container-title:Systematic and Applied Microbiology
language:en
Short-container-title:Systematic and Applied Microbiology

Author:

Ercolini Danilo,Moschetti Giancarlo,Blaiotta Giuseppe,Coppola Salvatore

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference38 articles.

1. Molecular ecology of microbes: a review of promises, pitfalls and true progress;Akkermans;FEMS Microbiol. Rev.,1994

2. Phylogenetic identification and in situ detection of individual microbial cells without cultivation;Amann;Microbiol. Rev.,1995

3. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process;Ampe;Int. J. Food Microbiol.,2000

4. 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;Ampe;Appl. Environ. Microbiol.,1999

5. 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;J. Appl. Microbiol.,1999

Cited by 165 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis;Biotechnology & Biotechnological Equipment;2024-06-06

2. Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece;Frontiers in Microbiology;2023-12-20

3. Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina;Fermentation;2023-12-05

4. Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages;Foods;2023-10-14

5. Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production;Frontiers in Sustainable Food Systems;2023-02-09