Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity

详细信息    查看全文

• 作者：Tomasz Rychlik^a ; Artur Szwengiel^a ; ^{artursz@up.poznan.pl} ; Marta Bednarek^a ; Edna Arcuri^b ; ^c ; Didier Montet^c ; Baltasar Mayo^d ; Jacek Nowak^a ; Zbigniew Czarnecki^a
• 关键词：Fried cheese ; PCR-DGGE ; PGI ; Fungi
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1074-1081
• 全文大小：1938 K
• 卷排序：73

文摘

A fried ripened curd cheese with PGI status was investigated. The eukaryotic community of the cheese was investigated using PCR-DGGE. An invariable molecular bar code of microbiota was obtained. Multivariate analysis was applied to the DGGE fingerprinting sample profiles. A method for the traceability of Wielkopolska fried cheese was presented.