The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR

The purpose of this work was to study the bacterial communities in raw milk and in Danish raw milk cheeses using pyrosequencing of tagged amplicons of the V3 and V4 regions of the 16S rDNA and cDNA. Furthermore, the effects of acidification and ripening starter cultures, cooking temperatures and rat...

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Veröffentlicht in:	International journal of food microbiology 2012-02, Vol.153 (1), p.192-202
Hauptverfasser:	Masoud, Wafa, Vogensen, Finn K., Lillevang, Søren, Abu Al-Soud, Waleed, Sørensen, Søren J., Jakobsen, Mogens
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacteria - growth & development Bacteria - isolation & purification Brevibacterium Cheese - microbiology Denmark DNA, Bacterial - isolation & purification Escherichia coli Escherichia coli - growth & development Escherichia coli - isolation & purification Food Microbiology Lactobacillus casei Lactobacillus rhamnosus Lactococcus lactis Leuconostoc Listeria - growth & development Listeria - isolation & purification Listeria innocua Metagenome Milk - microbiology Pediococcus Pyrosequencing Quantitative real time (qRT)-PCR Raw milk Raw milk cheese Real-Time Polymerase Chain Reaction RNA, Bacterial - isolation & purification Sequence Analysis, DNA Staphylococcus aureus Staphylococcus aureus - growth & development Staphylococcus aureus - isolation & purification Streptococcus thermophilus Temperature Weissella
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