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Int J Food Microbiol. 2011 Nov 1;150(2-3):81-94. doi: 10.1016/j.ijfoodmicro.2011.08.001. Epub 2011 Aug 8.

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese.

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1
Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland.

Abstract

The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stranded conformation polymorphisms (SSCP), the polymerase chain reaction (PCR) and others, to investigate the diversity, dynamics and identity of microbes in dairy products from raw milk. Here, we will highlight the benefits associated with culture-independent methods which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products.

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