Molecular evaluation of microbial diversity occurring in different typesof Mozzarella cheese

Coppola S; Blaiotta G; Ercolini D; Moschetti G

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Molecular evaluation of microbial diversity occurring in different typesof Mozzarella cheese

机译：不同类型马苏里拉干酪中微生物多样性的分子评估

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Aims: The microbial community of different types of unripened Pasta Filata cheese was investigated by culture-independent methods with the aim of rapidly achieving knowledge about cheese microbiota and discriminating traditional and industrial cheeses.

机译：目的：通过与培养无关的方法研究了不同类型的未成熟面食Filata奶酪的微生物群落，目的是迅速获得有关奶酪微生物的知识，并区分传统和工业奶酪。

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来源
《Journal of applied microbiology 》 |2001年第3期| 共7页
作者
Coppola S; Blaiotta G; Ercolini D; Moschetti G;
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正文语种 eng
中图分类微生物学 ;
关键词
Gradient gel-electrophoresis; Polymerase-chain-reaction; 16s; ribosomal-rna; Streptococcus-thermophilus; Starter cultures; Spacer; region; Dna; Identification; Microorganisms; Manufacture;

机译：梯度凝胶电泳;聚合酶链反应;16s;核糖体-核糖核酸;嗜热链球菌;起始培养物;间隔物;区域;Dna;鉴定;微生物;生产;

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1. Molecular evaluation of microbial diversity occurring in different typesof Mozzarella cheese [J] . Coppola S, Blaiotta G, Ercolini D, Journal of applied microbiology . 2001 ,第3期

机译：不同类型马苏里拉干酪中微生物多样性的分子评估
2. Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese [J] . Ana Carolina Baldissera, Juliano De Dea Lindner, Gabriel Emiliano Motta, Journal of Food Processing and Preservation . 2021 ,第2期

机译：评价温度和钾肥含量对改良气氛的物理化学和微生物质量的综合作用
3. Evaluation of microbial survival post-incidence on fresh Mozzarella cheese [J] . Balasubramanian Ganesan, David A. Irish, Carl Brothersen, Journal of dairy science . 2012 ,第12期

机译：新鲜马苏里拉奶酪的微生物存活率评估
4. TWO-DIMENSIONAL LAPLACE INVERSION NMR TECHNIQUE APPLIED TO THE MOLECULAR PROPERTIES OF WATER IN DRY-SALTED MOZZARELLA-TYPE CHEESES WITH VARIOUS SALT CONCENTRATIONS [C] . P.L. Hubbard, P J. Watkinson, L.K. Creamer International Conference on Applications of Magnetic Resonance in Food Science . 2005

机译：二维拉普拉斯倒置NMR技术应用于具有各种盐浓度的干盐型马苏里拉型奶酪中水的分子特性
5. Efficacy of rosemary and/or thyme oil as antilisterial ingredients in mozzarella type cheese or in cheese packages. [D] . Patel, Dhaval. 2005

机译：迷迭香和/或百里香精油在莫扎里拉干酪或干酪包装中作为抗李斯特成分的功效。
6. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types [O] . Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Kyung Ah Lee, 2015

机译：由超滤和部分脱脂大豆混合物与其他类型的马苏里拉奶酪制成的改良大豆马苏里拉奶酪的比较分析
7. Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese [O] . S. Coppola, G. Blaiotta, D. Ercolini, 2001

机译：不同类型莫扎里拉奶酪中微生物多样性的分子评价

Molecular evaluation of microbial diversity occurring in different typesof Mozzarella cheese

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