变性梯度凝胶电泳(DGGE)技术在食品微生物研究中的应用

[1] Profiling of complex microbial populations by denaturing gradient gel eletrophoresis analysis of polymerase chain reaction-amplified genes encoding for 16SrRNA. Muyzer G,de Waal E C,Uitterlinden A G. Applied and Environmental Microbiology . 1993

[2] Use of a culture-independent molecular method to study the ecology of Yersinia spp infood. Cocolin L,Comi Giuseppe. International Journal of Food Microbiology . 2005

[3] Direct identifica-tion in food samples of Listeria spp and Listeria monocy-togenes by molecular methods. Cocolin L,Rantsiou K,Iacumin L,et al. Applied and Environmental Microbiology . 2002

[4] Molecular evalua-tion of microbial diversity occurring in different types of Mozzarella cheese. Coppola S,Blaiotta G,Ercolini D,et al. Applied Microbiology . 2001

[5] Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture[J] . G. Mauriello,L. Moio,A. Genovese,D. Ercolini. &nbspJournal of Dairy Science . 2003 (2)

[6] Relationship be-tween flavouring capabilities,bacterial composition and geographical origin of Natural Whey Cultures(NWCs)usedfor water-buffalo Mozzarella cheese manufacture. Mauriello G,Moio L,Genovese A,et al. Journal of Dairy Science . 2003

[7] Yeast populations associated with Ghanaian cocoa fermentationsanalysed using denaturing gradient gel electrophoresis(DGGE). Nielsen D S,Honholt S,Tano-Debrah K,et al. Yeast . 2005

[8] Monitoring of yeasts population changes during a continuous wine fer-mentation by molecular methods. Cocolin L,Manzano M,Rebecca S,et al. American Journal of Enology and Viticulture . 2002

[9] Direct identification of the indigenous yeasts in commercial wine fermentations. Cocolin L,Heisey A,Mills D A. American Journal of Enology and Viticulture . 2001

[10] Direct profiling of the yeast dynamics in wine fermentations. Cocolin L,Bisson L F,Mills D A. FEMS Microbiology Immunology . 2000

[1] Profiling of complex microbial populations by denaturing gradient gel eletrophoresis analysis of polymerase chain reaction-amplified genes encoding for 16SrRNA. Muyzer G,de Waal E C,Uitterlinden A G. Applied and Environmental Microbiology . 1993

[2] Use of a culture-independent molecular method to study the ecology of Yersinia spp infood. Cocolin L,Comi Giuseppe. International Journal of Food Microbiology . 2005

[3] Direct identifica-tion in food samples of Listeria spp and Listeria monocy-togenes by molecular methods. Cocolin L,Rantsiou K,Iacumin L,et al. Applied and Environmental Microbiology . 2002

[4] Molecular evalua-tion of microbial diversity occurring in different types of Mozzarella cheese. Coppola S,Blaiotta G,Ercolini D,et al. Applied Microbiology . 2001

[5] Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture[J] . G. Mauriello,L. Moio,A. Genovese,D. Ercolini. &nbspJournal of Dairy Science . 2003 (2)

[6] Relationship be-tween flavouring capabilities,bacterial composition and geographical origin of Natural Whey Cultures(NWCs)usedfor water-buffalo Mozzarella cheese manufacture. Mauriello G,Moio L,Genovese A,et al. Journal of Dairy Science . 2003

[7] Yeast populations associated with Ghanaian cocoa fermentationsanalysed using denaturing gradient gel electrophoresis(DGGE). Nielsen D S,Honholt S,Tano-Debrah K,et al. Yeast . 2005

[8] Monitoring of yeasts population changes during a continuous wine fer-mentation by molecular methods. Cocolin L,Manzano M,Rebecca S,et al. American Journal of Enology and Viticulture . 2002

[9] Direct identification of the indigenous yeasts in commercial wine fermentations. Cocolin L,Heisey A,Mills D A. American Journal of Enology and Viticulture . 2001

[10] Direct profiling of the yeast dynamics in wine fermentations. Cocolin L,Bisson L F,Mills D A. FEMS Microbiology Immunology . 2000