(Q31035889)

28 June 2017

title

PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese (English)

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28 June 2017

0 references

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Ercolini D

1

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28 June 2017

Mauriello G

2

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28 June 2017

Blaiotta G

3

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28 June 2017

Moschetti G

4

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28 June 2017

Coppola S

5

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28 June 2017

publication date

1 January 2004

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Journal of Applied Microbiology

28 June 2017

published in

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28 June 2017

volume

96

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28 June 2017

issue

2

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28 June 2017

page(s)

263-270

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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

28 June 2017

cites work

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese.

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Bacterial community structure and location in Stilton cheese.

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Molecular and physiological characterization of dominant bacterial populations in traditional mozzarella cheese processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

DGGE/TGGE a method for identifying genes from natural ecosystems.

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)

21 January 2018

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02146.X

10.1046/J.1365-2672.2003.02146.X

21 January 2018

Identifiers

DOI

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28 June 2017

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