搜索结果: 1-4 共查到“食品科学技术 DGGE”相关记录4条 . 查询时间(0.046 秒)
利用变性梯度凝肢电泳（Denaturing Gradient Gel Electrophoresis，DGGE)技术，对混菌发酵及藏过程中马克斯
克鲁维酵母与乳酸菌之间的相互作用进行分析，进而对整个过程中微生物优势菌群及其稳定性进行跟踪监测。结果
表明：混菌发酵及贮藏过程中微生物组成比较稳定，优势菌为嗜热链球菌 （Streptococcus thermophilus ， 60) ;发酵过程中，...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR
bacterial community Pseudomonas PCR-DGGE the CT method tray-packaged pork
2012/8/13
In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...