Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR
- 28 July 2004
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 97 (2) , 197-207
- https://doi.org/10.1016/j.ijfoodmicro.2004.04.020
Abstract
No abstract availableKeywords
This publication has 57 references indexed in Scilit:
- Identification of Lactobacillus species using tDNA-PCRJournal of Microbiological Methods, 2002
- Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough PozolApplied and Environmental Microbiology, 2000
- Molecular Diversity of Leuconostoc mesenteroides and Leuconostoc citreumIsolated from Traditional French Cheeses as Revealed by RAPD Fingerprinting, 16S rDNA Sequencing and 16S rDNA Fragment AmplificationSystematic and Applied Microbiology, 2000
- Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)Systematic and Applied Microbiology, 2000
- The normal Lactobacillus flora of healthy human rectal and oral mucosaJournal of Applied Microbiology, 1998
- Determination of chromosome size and number ofrrnloci inLactobacillus plantarumby pulsed-field gel electrophoresisFEMS Microbiology Letters, 1994
- Intrageneric Structure of Streptococcus Based on Comparative Analysis of Small-Subunit rRNA SequencesInternational Journal of Systematic and Evolutionary Microbiology, 1991
- Deoxyribonucleic Acid Homology Studies of Lactobacillus casei, Lactobacillus paracasei sp. nov., subsp. paracasei and subsp. tolerans, and Lactobacillus rhamnosus sp. nov., comb. nov.International Journal of Systematic and Evolutionary Microbiology, 1989
- Nutritional improvement of cereals by fermentationCritical Reviews in Food Science and Nutrition, 1989
- Complete nucleotide sequence of a 16S ribosomal RNA gene from Escherichia coli.Proceedings of the National Academy of Sciences, 1978