Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening

Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening

In order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection of species and strains that can be used to deliver...

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Bibliografische gegevens
Hoofdauteurs: Marion Engel, Andrea Skelin, Bojana Bogovič Matijašić, Sulejman Redžepović, Michael Schloter, Mirna Mrkonjić Fuka
Formaat: Artikel
Taal:English
Gepubliceerd in: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Reeks:Food Technology and Biotechnology
Onderwerpen:
real-time PCR
Istrian cheese
lactic acid bacteria
Enterobacteriaceae
Online toegang:http://hrcak.srce.hr/file/160834

Internet

http://hrcak.srce.hr/file/160834

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