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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Fuka, Mirna Mrkonjic Engel, Marion Skelin, Andrea Redzepovic, Sulejman Schloter, Michael |
| Description | Country affiliation: Croatia Author Affiliation: Fuka MM ( University of Zagreb Faculty of Agriculture, Department of Microbiology, Zagreb, Croatia. mirna_fuka@yahoo.de) |
| Abstract | In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our results indicate changes in bacterial diversity pattern during the ripening process. Differences in bacterial diversity at the same ripening stage among different farms investigated were comparably low. Sequence analysis of the most prominent bands of denaturing gradient gel electrophoresis fingerprints revealed dominance of Lactococcus lactis subs. lactis in all samples and a strong presence of Enterococcus spp. which was also confirmed by plate count analysis. |
| File Format | HTM / HTML |
| ISSN | 01681605 |
| Issue Number | 1-2 |
| Volume Number | 142 |
| e-ISSN | 18793460 |
| Journal | International Journal of Food Microbiology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2010-08-15 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Research Support, Non-u.s. Gov't Discipline Microbiology Microbiology Rna, Ribosomal, 16s Isolation & Purification Molecular Sequence Data Cheese Biodiversity Journal Article Dna, Bacterial Classification Bacteria Genetics Discipline Nutritional Sciences |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Microbiology Safety, Risk, Reliability and Quality Food Science |
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