Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

AbstractThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be a...

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Bibliographic Details
Main Authors: Daniel eO Sullivan, Paul eCotter, Linda eGiblin, Jeremiah eSheehan, Paul eMcSweeney
Format: Article
Language:English
Published: Frontiers Media S.A. 2013-01-01
Series:Frontiers in Microbiology
Subjects:
Biogenic Amines
DNA microarrays
NGS
DGGE
SSCP
Cheese quality defects
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2013.00001/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2013.00001/full

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