Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture
- Author
- GRATTEPANCHE, F1 ; LACROIX, C2 ; AUDET, P3 ; LAPOINTE, G1 4
[1] STELA Dairy Research Centre, Pavillon Paul Comtois, Université Laval, Québec, QC, G1K 7P4, Canada
[2] Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, Zurich, 8092, Switzerland
[3] École des sciences des aliments, de nutrition et d'études familiales, Pavillon Jacqueline Bouchard, Université de Moncton, Moncton, NB, E1A 3E9, Canada
[4] Nutraceuticals and Functional Foods Institute, Pavillon de l'INAF, Université Laval, Québec, QC, G1K 7P4, Canada - Source
Applied microbiology and biotechnology. 2005, Vol 66, Num 4, pp 414-421, 8 p ; ref : 29 ref
- CODEN
- AMBIDG
- ISSN
- 0175-7598
- Scientific domain
- Biotechnology; Microbiology, infectious diseases
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse quantitative Culture microorganisme mixte Fermentation Lactococcus lactis subsp. cremoris Lait Produit fermenté Réaction chaîne polymérase Temps réel Bactérie lactique Bactérie Micrococcales Streptococcaceae
- Keyword (en)
- Quantitative analysis Mixed microorganism culture Fermentation Lactococcus lactis subsp. cremoris Milk Fermented product Polymerase chain reaction Real time Lactic acid bacteria Bacteria Micrococcales Streptococcaceae
- Keyword (es)
- Análisis cuantitativo Cultivo mixto de microorganismos Fermentación Lactococcus lactis subsp. cremoris Leche Producto fermentado Reacción cadena polimerasa Tiempo real Bacteria láctica Bacteria Micrococcales Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16439426
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00253-004-1705-4 
https://dx.doi.org/10.1007/s00253-004-1705-4
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