Document Detail


Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
MedLine Citation:
PMID:  18689516     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
Authors:
Monica Gatti; Juliano De Dea Lindner; Angela De Lorentiis; Benedetta Bottari; Marcela Santarelli; Valentina Bernini; Erasmo Neviani
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-08-08
Journal Detail:
Title:  Applied and environmental microbiology     Volume:  74     ISSN:  1098-5336     ISO Abbreviation:  Appl. Environ. Microbiol.     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-09-26     Completed Date:  2008-10-23     Revised Date:  2009-11-18    
Medline Journal Info:
Nlm Unique ID:  7605801     Medline TA:  Appl Environ Microbiol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6161-7     Citation Subset:  IM    
Affiliation:
University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11/A, 43100 Parma, Italy. monica.gatti@unipr.it
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MeSH Terms
Descriptor/Qualifier:
Bacteria / classification*,  genetics,  growth & development*,  isolation & purification
Bacteriolysis
Biodiversity*
Cheese / microbiology*
Cluster Analysis
DNA Fingerprinting
DNA, Bacterial / genetics
Genotype
Polymerase Chain Reaction / methods
Random Amplified Polymorphic DNA Technique
Chemical
Reg. No./Substance:
0/DNA, Bacterial
Comments/Corrections

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