Anaerobic green fluorescent protein as a marker of Bifidobacterium strains
- Author
- LANDETE, José M1 ; PEIROTEN, Ángela1 ; RODRIGUEZ, Eva1 ; MARGOLLES, Abelardo2 ; MEDINA, Margarita1 ; ARQUE, Juan L1
[1] Dpto. de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain
[2] Instituto de Productos Lácteos de Asturias, CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain - Source
International journal of food microbiology. 2014, Vol 175, pp 6-13, 8 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Anaerobic conditions Bifidabacterium Fluorescent proteins Plasmid
- Keyword (fr)
- Anaérobie Bifidobacterium Fluorescence Marqueur Plasmide Protéine fluorescente verte Souche Actinobacteria Actinobacteridae Bactérie Bifidobacteriaceae Bifidobacteriales Eubacteria
- Keyword (en)
- Anaerobe Bifidobacterium Fluorescence Marker Plasmid Green fluorescent protein Strain Actinobacteria Actinobacteridae Bacteria Bifidobacteriaceae Bifidobacteriales Eubacteria
- Keyword (es)
- Anaerobio Bifidobacterium Fluorescencia Marcador Plasmido Proteína fluorescente verde Cepa Actinobacteria Actinobacteridae Bacteria Bifidobacteriaceae Bifidobacteriales Eubacteria
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28296236
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
10.1016/j.ijfoodmicro.2014.01.008 
https://dx.doi.org/10.1016/j.ijfoodmicro.2014.01.008
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