Characterization of microbial population of “Alheira” (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

This study evaluates the microbial ecology of ‘Alheira’ by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. Methods and Results: Total microbial DNA from ‘Alheiras’ was extracted directly from the products and subjected to PCR using Eubacterial...

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Detalhes bibliográficos
Autor principal: Albano, A. (author)
Outros Autores: Henriques, I. (author), Correia, A. (author), Hogg, T. (author), Teixeira, P. (author)
Formato: article
Idioma:eng
Publicado em: 2011
Assuntos:
Fermented sausages
Fingerprint
Lactic acid
Bacteria
PCR-denaturing gradient gel
Texto completo:http://hdl.handle.net/10400.14/6615
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6615

Texto Completo

http://hdl.handle.net/10400.14/6615

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