Microbial community dynamics of a blue-veined raw milk cheese from the UK

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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...

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Bibliographic Details
Main Authors:	Yunita, Dewi, Dodd, Christine E.R.
Format:	Article
Language:	English
Published:	American Dairy Science Association 2018
Subjects:	raw milk blue-veined cheese PCR DGGE microbial diversity
Online Access:	https://eprints.nottingham.ac.uk/51409/

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