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Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese |
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| Authors: | D. Porcellato C. Brighton D.J. McMahon C.J. Oberg M. Lefevre J.R. Broadbent J.L. Steele |
| Affiliation: | 1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, , Aas, Norway;2. Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center, Utah State University, , Logan, UT, USA;3. Department of Food Science, University of Wisconsin, , Madison, WI, USA |
| Abstract: | |
| Keywords: | automated ribosomal intergenic spacer analysis denaturing gradient gel electrophoresis cheese microbial dynamic low‐salt cheese |