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| Registros recuperados : 3 | |
| 2. |  | RYCHLIK, T.; SZWENGIEL, A.; BEDNAREK, M.; ARCURI, E. F.; MONTET, D.; MAYO, B.; NOWAK, J.; CZARNECKI, Z. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Food Control, v. 73, p. 1074-1081, 2017.| Biblioteca(s): Embrapa Gado de Leite. |
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| 3. | | MONTET, D.; KOUAKOU, A. C.; HAMDOUCHE, Y.; TEYSSIER, C.; RYCHLIK, T.; TATSADJIEU, L. N.; ARCURI, E. F. Geographical origin traceability of foodstuffs using a molecular technique PCR-DGGE. In: MONTET, D.; RAY, R. C. Food traceability and authenticity: analytical techniques. Boca Raton: CRC Press, 2018. p. 137-154.| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
07/02/2014 |
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Data da última atualização: |
05/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
ARCURI, E. F.; SHEIKHA, A. F. E.; RYCHLIK, T.; PIRO-MÉTAYER, I.; MONTET, D. |
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Afiliação: |
EDNA FROEDER ARCURI, CNPGL; Aly F. El Sheikha, Universiti Putra Malaysia / Minufiya University, Egypt; Tomasz Rychlik, Poznan University of Life Sciences, Poland; Isabelle Piro-Métayer, CIRAD, France; Didier Montet, CIRAD, France. |
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Título: |
Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR?DGGE: preliminary application to traditional Minas cheese. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Control, v. 30, n. 1, p. 1-6, 2013. |
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DOI: |
https://doi.org/10.1016/j.foodcont.2012.07.007 |
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Idioma: |
Inglês |
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Conteúdo: |
The bacterial diversity occurring in traditional Minas cheese, made from raw milk, produced in four different regions of Minas Gerais state in Brazil, namely Cerrado, Araxa, Serro and Serra da Canastra, were evaluated by PCR–DGGE analysis of the V3 region of the bacterial 16S rDNA using primers previously described in the literature. Samples of Minas cheese made with pasteurized milk from Serro region were used as control. Bacterial DNA templates for PCR were directly extracted from cheese samples in a unique step. The PCR–DGGE revealed 1 band for the cheese samples made from pasteurized milk and 7 to 13 bands for those from traditional cheeses. Some bands were common for all cheeses and some were unique for each region. The results suggest that specific band profiles from traditional cheeses from each region may be used as a biological bar code to discriminate their origins. In addition, the band profiles clearly distinguished cheese made from pasteurized and raw milk. DGGE band sequencing analysis showed that species belonging to the genera Streptococcus may predominate in the traditional Minas cheese. |
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Palavras-Chave: |
16S rDNA fingerprinting; Geographical origin; PCR–DGGE; Traditional Minas cheese. |
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Thesaurus NAL: |
traceability. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01929naa a2200241 a 4500
001 1979219
005 2024-02-05
008 2013 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodcont.2012.07.007$2DOI
100 1 $aARCURI, E. F.
245 $aDetermination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR?DGGE$bpreliminary application to traditional Minas cheese.$h[electronic resource]
260 $c2013
520 $aThe bacterial diversity occurring in traditional Minas cheese, made from raw milk, produced in four different regions of Minas Gerais state in Brazil, namely Cerrado, Araxa, Serro and Serra da Canastra, were evaluated by PCR–DGGE analysis of the V3 region of the bacterial 16S rDNA using primers previously described in the literature. Samples of Minas cheese made with pasteurized milk from Serro region were used as control. Bacterial DNA templates for PCR were directly extracted from cheese samples in a unique step. The PCR–DGGE revealed 1 band for the cheese samples made from pasteurized milk and 7 to 13 bands for those from traditional cheeses. Some bands were common for all cheeses and some were unique for each region. The results suggest that specific band profiles from traditional cheeses from each region may be used as a biological bar code to discriminate their origins. In addition, the band profiles clearly distinguished cheese made from pasteurized and raw milk. DGGE band sequencing analysis showed that species belonging to the genera Streptococcus may predominate in the traditional Minas cheese.
650 $atraceability
653 $a16S rDNA fingerprinting
653 $aGeographical origin
653 $aPCR–DGGE
653 $aTraditional Minas cheese
700 1 $aSHEIKHA, A. F. E.
700 1 $aRYCHLIK, T.
700 1 $aPIRO-MÉTAYER, I.
700 1 $aMONTET, D.
773 $tFood Control$gv. 30, n. 1, p. 1-6, 2013.
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