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Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening.
Erkus, Oylum; de Jager, Victor C L; Geene, Renske T C M; van Alen-Boerrigter, Ingrid; Hazelwood, Lucie; van Hijum, Sacha A F T; Kleerebezem, Michiel; Smid, Eddy J.
Afiliação
  • Erkus O; NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands; Wageningen University, Laboratory of Microbiology, Dreijenplein 10, 6703 HB Wageninge
  • de Jager VC; Wageningen University, Laboratory of Microbiology, Dreijenplein 10, 6703 HB Wageningen, The Netherlands; Centre for Molecular and Biomolecular Informatics, Radboud University Medical Centre, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands.
  • Geene RT; Wageningen University, Laboratory of Food Microbiology, Bornse Weilanden 9, PO Box 17, 6700 AA Wageningen, The Netherlands.
  • van Alen-Boerrigter I; NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.
  • Hazelwood L; NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.
  • van Hijum SA; NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands; Centre for Molecular and Biomolecular Informatics, Radboud University Medical Centre,
  • Kleerebezem M; NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands; Wageningen University, Host Microbe Interactomics Group, De Elst 1, 6708 WD Wageninge
  • Smid EJ; Top Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands; Wageningen University, Laboratory of Food Microbiology, Bornse Weilanden 9, PO Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: eddy.sm
Int J Food Microbiol ; 228: 1-9, 2016 Jul 02.
Article em En | MEDLINE | ID: mdl-27077825
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Propídio / Azidas / Queijo / Viabilidade Microbiana / Microbiologia de Alimentos Tipo de estudo: Guideline Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Propídio / Azidas / Queijo / Viabilidade Microbiana / Microbiologia de Alimentos Tipo de estudo: Guideline Idioma: En Ano de publicação: 2016 Tipo de documento: Article