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Items: 1 to 20 of 100

1.

Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies.

Koo OK, Mertz AW, Akins EL, Sirsat SA, Neal JA, Morawicki R, Crandall PG, Ricke SC.

Lett Appl Microbiol. 2013 Feb;56(2):111-9. doi: 10.1111/lam.12021. Epub 2012 Nov 21.

2.

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

Delgado S, Rachid CT, Fernández E, Rychlik T, Alegría A, Peixoto RS, Mayo B.

Food Microbiol. 2013 Oct;36(1):103-11. doi: 10.1016/j.fm.2013.04.015. Epub 2013 May 6.

PMID:
23764225
3.

Optimization of conditions for profiling bacterial populations in food by culture-independent methods.

Cocolin L, Diez A, Urso R, Rantsiou K, Comi G, Bergmaier I, Beimfohr C.

Int J Food Microbiol. 2007 Nov 30;120(1-2):100-9. Epub 2007 Jun 13.

PMID:
17604862
4.

Modeling transfer of Listeria monocytogenes from slicer to deli meat during mechanical slicing.

Sheen S, Hwang CA.

Foodborne Pathog Dis. 2008 Apr;5(2):135-46. doi: 10.1089/fpd.2007.0049.

PMID:
18361687
5.

Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.

Dalmacio LM, Angeles AK, Larcia LL, Balolong MP, Estacio RC.

Benef Microbes. 2011 Dec 1;2(4):273-81. doi: 10.3920/BM2011.0017.

PMID:
22146687
6.

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.

Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY.

Int J Food Microbiol. 2009 May 31;131(2-3):265-71. doi: 10.1016/j.ijfoodmicro.2009.03.001. Epub 2009 Mar 10.

PMID:
19324443
7.

Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.

Lin CM, Takeuchi K, Zhang L, Dohm CB, Meyer JD, Hall PA, Doyle MP.

J Food Prot. 2006 Jan;69(1):71-9.

PMID:
16416903
8.

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.

Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.

Syst Appl Microbiol. 2011 May;34(3):227-34. doi: 10.1016/j.syapm.2010.11.016. Epub 2011 Feb 6.

PMID:
21300507
9.

Retail Deli Slicer Cleaning Frequency--Six Selected Sites, United States, 2012.

Brown LG, Hoover ER, Ripley D, Matis B, Nicholas D, Hedeen N, Faw B.

MMWR Morb Mortal Wkly Rep. 2016 Apr 1;65(12):306-10. doi: 10.15585/mmwr.mm6512a2.

11.

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

Tanaka Y, Watanabe J, Mogi Y.

Food Microbiol. 2012 Aug;31(1):100-6. doi: 10.1016/j.fm.2012.02.005. Epub 2012 Feb 23.

PMID:
22475947
12.

PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

Ercolini D, Mauriello G, Blaiotta G, Moschetti G, Coppola S.

J Appl Microbiol. 2004;96(2):263-70.

13.

Direct detection and identification of lactic acid bacteria in a food processing plant and in meat products using denaturing gradient gel electrophoresis.

Takahashi H, Kimura B, Yoshikawa M, Gotou S, Watanabe I, Fujii T.

J Food Prot. 2004 Nov;67(11):2515-20.

PMID:
15553635
14.

Bacterial biodiversity of traditional Zabady fermented milk.

El-Baradei G, Delacroix-Buchet A, Ogier JC.

Int J Food Microbiol. 2008 Feb 10;121(3):295-301. Epub 2007 Nov 17.

PMID:
18077039
15.

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.

Leite AM, Mayo B, Rachid CT, Peixoto RS, Silva JT, Paschoalin VM, Delgado S.

Food Microbiol. 2012 Sep;31(2):215-21. doi: 10.1016/j.fm.2012.03.011. Epub 2012 Apr 1.

16.

Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y.

J Food Prot. 2012 Jun;75(6):1057-62. doi: 10.4315/0362-028X.JFP-11-439.

PMID:
22691472
17.

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.

Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B.

Int J Food Microbiol. 2009 Nov 30;136(1):44-51. doi: 10.1016/j.ijfoodmicro.2009.09.023. Epub 2009 Sep 30.

PMID:
19822375
18.

PCR-DGGE analysis of bacterial community dynamics in kava beverages during refrigeration.

Dong J, Kandukuru P, Huang AS, Li Y.

Lett Appl Microbiol. 2011 Jul;53(1):30-4. doi: 10.1111/j.1472-765X.2011.03065.x. Epub 2011 May 24.

19.

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

Quigley L, O'Sullivan O, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD.

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

PMID:
21868118
20.

Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction.

Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, Liu X, Zhang L.

J Dairy Sci. 2010 May;93(5):1926-33. doi: 10.3168/jds.2009-2822.

PMID:
20412906

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