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OverviewLactic acid bacteria (LAB) are commonly found in traditional fermented milks as natural flora. They play a great significant role in these products. During the last decades, several investigators have isolated and identified different LAB species from dairy products . All these studies were based on cultivation and phenotypic identification methods (culture-dependent methods). These methods, which rely on bacterial growth in selective media, may fail to identify bacteria that cannot multiply outside the environment. Indeed, cultivation-dependent approaches may bias our view of microbial diversity. In recent years, a great number of different molecular techniques have been developed for the identification of LAB. This book, therefor, a combination of culture-dependent methods [Apparatus and Procedure Identification system (API), Sodium-Dodecyl Sulfate Polyacrylamide gel Electrophoresis (SDS-PAGE)] and culture-independent methods (Temporal Temperature Gradient Gel Electrophoresis (TTGE)were used to determine the lactic acid bacteria present in traditional Kariesh cheese and Laban Rayeb. Full Product DetailsAuthor: Amel IbrahimPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.90cm , Length: 22.90cm Weight: 0.245kg ISBN: 9783659370380ISBN 10: 365937038 Pages: 162 Publication Date: 23 October 2013 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |