Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis

Letters in Applied Microbiology - Tập 30 Số 2 - Trang 126-129 - 2000
Luca Cocolin1, Marisa Manzano, C. Cantoni, Giuseppe Comi
1Dipartimento Scienze degli Alimenti, Facoltà di Agraria, Università degli studi di Udine, Udine, Italy. [email protected]

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