Chemistry Reference
In-Depth Information
[54] Fasoli, S., Marzotto, M., Rizzotti, L., Rossi, F., Dellaglio, F., Torriani, S. (2001) Bacterial
composition of commercial probiotic products as evaluated by PCR-DGGE analysis.
Inter-
national Journal of Food Microbiology
82:59-70.
[55] Ferchichi, M., Valcheva, R., Prévost, H., Onno, B., Dousset, X. (2007) Molecular identifica-
tion of the microbiota of French sourdough using temporal temperature gradient electropho-
resis.
Food Microbiology
24:678-686.
[56] Fernández-Espinar, M. T., Martorell, P., de Llanos, R., Querol, A. (2006) Molecular methods
to identify and characterize yeasts in foods and beverages. In: Querol, A., Fleet, G. H. (Eds.)
The yeast handbook.
Springer Verlag Berlin, Heidelberg. p. 55-81.
[57] Fernández-González, M., Espinosa, J. C., Ubeda, J. F., Briones, A. I. (2001) Yeasts present
during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.
Systematic and Applied Microbiology
24:634-638.
[58] Foschino, R., Gallina, S., Andrighetto, C., Rossetti, L., Galli, A. (2004) Comparison of cultu-
ral methods for the identification and molecular investigation of yeasts from sourdoughs for
Italian sweet baked products.
FEMS Yeast Research
4:609-618.
[59] Foschino, R., Arrigoni, C., Picozzi, C., Mora, D., Galli, A. (2001) Phenotypic and genotyic
aspects of
Lactobacillus sanfranciscensis
strains isolated from sourdoughs in Italy.
Food
Microbiology
18:277-285.
[60] Franzetti, L., Galli, A., Pagani, M. A., De Noni, I. (1998) Microbiological and chemical in-
vestigations on sugar kefir drink.
Annali di Microbiologia ed Enzimologia
48:67-80.
[61] Friedrich, U., Lenke, A. (2006) Improved enumeration of lactic acid bacteria in mesophlic
dairy starter cultures by using multiplex quantitative real-time PCR and flow cytometry fluo-
rescence in situ hybridization.
Applied and Environmental Microbiology
72:4163-4171.
[62] Furet, J. P., Quenee, P., Taillez, P. (2002) Identification and quantification of lactic acid bac-
teria by real-time quantative PCR.
Sciences des Aliments
22:33-44.
[63] Furet, J.-P., Quénée, P., Tailliez, P. (2004) Molecular quantification of lactic acid bacteria in
fermented milk products using real-time quantitative PCR.
International Journal of Food
Microbiology
97:197-207.
[64] Ganga, M. A., Martínez, C. (2004) Effect of wine yeast monoculture practice on the biodiver-
sity of non-Saccharomyces yeasts.
Journal of Applied Microbiology
96:76-83.
[65] Garde, S., Babin, M., Gaya, P., Nuñez, M., Medina, M. (1999) PCR amplification of the gene
acmA
differentiates
Lactococcus lactis
subsp.
lactis
and
L. lactis
subsp.
cremoris
.
Applied
and Environmental Microbiology
65:5151-5153.
[66] Gatti, M., Lazzi, C., Rossetti, L., Mucchetti, G., Neviani, E. (2003) Biodiversity in
Lactoba-
cillus
helveticus
strains present in natural whey starter used for Parmigiano Reggiano cheese.
Journal of Applied Microbiology
95:463-470.
[67] Gatti, M., Trivisano, C., Fabrizi, E., Neviani, E., Gardini, F. (2004) Biodiversity among
Lac-
tobacillus helveticus
strains isolated from different natural whey starter cultures as revealed
by classification trees.
Applied and Environmental Microbiology
70:182-190.
[68] Gautier, M., de Carvalho, A., Rouault, A. (1996) DNA fingerprinting of dairy propionibacte-
ria strains by pulsed-field gel electrophoresis.
Current Microbiology
32:17-24.
[69] Gevers, D., Danielsen, M., Huys, G., Swings, J. (2003) Molecular characterization of
tet
(
M
)
genes in
Lactobacillus
isolates from different types of fermented dry sausage.
Applied and
Environmental Microbiology
69:1270-1275.
[70] Giraffa, G., Gatti, M., Rossetti, L., Senini, L., Neviani, E. (2000) Molecular diversity within
Lactobacillus helveticus as revealed by genotypic characterization.
Applied and Environmen-
tal Microbiology
66:1259-1265.
[71] Giraffa, G., De Vecchi, P., Rossi, P., Nicastro, G., Fortina, M. G. (1998) Genotypic heteroge-
neity among
Lactobacillus helveticus
strains isolated from natural cheese starters.
Journal of
Applied Microbiology
85:411-416.
[72] Granchi, L., Ganucci , D., Viti, C., Giovannetti, L., Vincenzini, M. (2003)
Saccharomy-
ces cerevisiae
biodiversity in spontaneous commercial fermentations of grape musts with
‚adequate' and ‚inadequate' assimilable-nitrogen content.
Letters in Applied Microbiology
36:54-58.
Search WWH ::
Custom Search