Monitoring the microbial community succession and identification of primary and secondary colonizers

dc.creatorSouza, Raquel
dc.creatorMarcelo, Luciana
dc.creatorFerreira, Marina
dc.date.accessioned2020-06-13T00:21:34Z
dc.date.accessioned2022-10-20T20:11:30Z
dc.date.available2020-06-13T00:21:34Z
dc.date.available2022-10-20T20:11:30Z
dc.date.created2020-06-13T00:21:34Z
dc.date.issued2020
dc.identifier0798-4545
dc.identifierhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85082440365&origin=resultslist&sort=plf-f&src=s&st1=MONITORING+THE+MICROBIAL+COMMUNITY+SUCCESSION+AND+IDENTIFICATION+OF+PRIMARY+AND+SECONDARY+COLONIZERS&sid=1a34dec91a87149786b5b999a4b2e201&sot=b&sdt=b&sl=115&s=TITLE-ABS-KEY%28MONITORING+THE+MICROBIAL+COMMUNITY+SUCCESSION+AND+IDENTIFICATION+OF+PRIMARY+AND+SECONDARY+COLONIZERS%29&relpos=0&citeCnt=0&searchTerm=&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4594831
dc.description.abstractMozzarella cheese is perhaps the most popular non-ripened cheese in the world. Traditional mozzarella is mainly produced in Italy although it is widely exported and also industrially produced in other countries. Water buffalo mozzarella cheese is a high moisture (55–62%) and high fat in dry matter (>45%) cheese; it is characterized by a soft body and a juicy appearance and by a pleasant, fresh, sour and slightly nutty flavour. © 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.
dc.languagees_ES
dc.sourceActa Microscopica
dc.subjectDGGE analysis
dc.subjectMicrobial community succession
dc.subjectPCR
dc.subjectProduct identity
dc.subjectQuality control
dc.titleMonitoring the microbial community succession and identification of primary and secondary colonizers
dc.typeARTÍCULO


Este ítem pertenece a la siguiente institución