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

被引：163

作者：

Quigley, Lisa ^{[1
,2
]}

O'Sullivan, Orla ^{[1
]}

Beresford, Tom P. ^{[2
]}

Ross, R. Paul ^{[1
,3
]}

Fitzgerald, Gerald F. ^{[2
,3
]}

Cotter, Paul D. ^{[1
,3
]}

机构：

[1] TEAGASC, Moorepk Food Res Ctr, Cork, Ireland

[2] Univ Coll Cork, Dept Microbiol, Cork, Ireland

[3] Alimentary Pharmabiot Ctr, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2011年 / 150卷 / 2-3期

关键词：

Raw milk/cheese; Microbial composition; Culture-independent microbiology; LACTIC-ACID BACTERIA; STRAND CONFORMATION POLYMORPHISM; AVIUM SUBSPECIES PARATUBERCULOSIS; DETECT STAPHYLOCOCCUS-AUREUS; CULTURE-INDEPENDENT METHODS; BUFFALO MOZZARELLA CHEESE; NATURAL WHEY CULTURES; TEMPORAL TEMPERATURE; REGISTERED DESIGNATION; CASTELMAGNO PDO;

D O I：

10.1016/j.ijfoodmicro.2011.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2011 Elsevier B.V. All rights reserved.

引用

页码：81 / 94

页数：14

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