Article
Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
Applied and environmental microbiology - 1 Apr 2002
Randazzo Cinzia L, Torriani Sandra, Akkermans Antoon D L, de Vos Willem M, Vaughan Elaine E
Abstract excerpt
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a combination of classical and culture-independent approaches. The latter included PCR, reverse transcriptase-PCR (RT-PCR), and denaturing gradient gel electrophoresis (DGGE) of 16S rRNA genes (rDNA). Bacterial and Lactobacillus group-specific...
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