المؤلفون: Albano, Helena, Reenen, Carol A. van, Todorov, Svetoslav D., Cruz, Diana, Fraga, Luisa, Hogg, Tim, Dicks, Leon M.T., Teixeira, Paula

مصطلحات موضوعية: Lactic acid bacteria, Naturally fermented sausages, PCR, RAPD

Relation: "Meat Science". ISSN 0309-1740. 82: 3 (2009) 389–398; http://hdl.handle.net/10400.14/2692

الاتاحة: http://hdl.handle.net/10400.14/2692

المؤلفون: Albano, Helena, van Reenen, Carol A., Todorov, Svetoslav D., Cruz, Diana, Fraga, Luisa, Hogg, Tim, Dicks, Leon M.T., Teixeira, Paula

المصدر: Albano , H , van Reenen , C A , Todorov , S D , Cruz , D , Fraga , L , Hogg , T , Dicks , L M T & Teixeira , P 2009 , ' Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal ' , Meat Science , vol. 82 , no. 3 , pp. 389-398 . https://doi.org/10.1016/j.meatsci.2009.02.009

مصطلحات موضوعية: Lactic acid bacteria, Naturally fermented sausages, PCR, RAPD

وصف الملف: application/pdf

الاتاحة: https://ciencia.ucp.pt/en/publications/3f4cdf3f-3c57-4bef-90b0-bdac4fcc26c0
https://doi.org/10.1016/j.meatsci.2009.02.009
https://ciencia.ucp.pt/ws/files/19793861/Phenotypic_and_genetic_heterogeneity.pdf
http://www.scopus.com/inward/record.url?scp=64049084074&partnerID=8YFLogxK
http://hdl.handle.net/10400.14/2692

المؤلفون: Carol A. van Reenen, Paula Teixeira, Leon M. T. Dicks, Diana Cruz, Tim Hogg, Svetoslav Dimitrov Todorov, Luisa Fraga, Helena Albano

المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: biology, Lactobacillus brevis, Pediococcus acidilactici, food and beverages, Lactobacillus paraplantarum, biology.organism_classification, Lactobacillus sakei, Microbiology, Naturally fermented sausages, PCR, RAPD, Lactobacillus, Lactic acid bacteria, bacteria, Pediococcus, Food science, Weissella cibaria, Lactobacillus plantarum, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e934f20e8886995466ebefc77a7fd30
https://ciencia.ucp.pt/en/publications/3f4cdf3f-3c57-4bef-90b0-bdac4fcc26c0

المؤلفون: Rantsiou, Kalliopi, Drosinos, E. H., Gialitaki, M., Metaxopoulos, I., Comi, G., Cocolin, Luca Simone

مصطلحات موضوعية: Lactobacillus spp, Naturally fermented sausages, Species-specific PCR, 16S rRNA gene sequencing, RAPD-PCR

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______970::99a7e97d3512463b647acb98ebf2033e
http://hdl.handle.net/2318/49620

المؤلفون: R. URSO, G. COMI, Cocolin, Luca Simone

مصطلحات موضوعية: Naturally fermented sausages, PCR-DGGE, Lactic acid bacteria, PCR, RAPD

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______970::6ba90639bfafec31a785fa422e88f039
http://hdl.handle.net/2318/21432

المؤلفون: Lucilla Iacumin, Giuseppe Comi, Carlo Cantoni, Luca Simone Cocolin

مصطلحات موضوعية: Coagulase, DNA, Bacterial, Staphylococcus pasteuri, Staphylococcus, Species specific PCR, Nucleic Acid Denaturation, Polymerase Chain Reaction, Applied Microbiology and Biotechnology, Microbiology, law.invention, Naturally fermented sausages, law, Ecology, Coagulase negative cocci (CNC), DGGE, Ecology, Evolution, Behavior and Systematics, Polymerase chain reaction, Gel electrophoresis, biology, Staphylococcus xylosus, food and beverages, Sequence Analysis, DNA, 16S ribosomal RNA, biology.organism_classification, Bacterial Typing Techniques, Meat Products, Italy, Staphylococcus warneri, Fermentation, Food Microbiology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d91d48297bf4fac4887f60c80d6c73e5
http://hdl.handle.net/2318/3199