Microbial community dynamics of a blue-veined raw milk cheese from the UK
A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR Density Gradient Gel Electrophoresis analysis of the bacterial community 16S rRNA genes using three primer sets V3, V4V5, V6V8. Genomic DNA for amplification was extracted directly from raw m...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
American Dairy Science Association
2018
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/51409/ |