English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Many types of cheeses and fermented dairy products are produced throughout the world. They contain various types of bacteria and fungi. In many cases, their exact microbiological composition is not well known because the deliberately added microorganisms are only part of the final microbiota. These microorganisms contribute to the manufacturing of the product (aroma compound production, acidification, impact on texture, colour etc.). Occasionally, dairy products may also be contaminated by spoilage microorganisms and pathogens. PCR-based methods have many interesting applications for dairy products. They can be used to detect, identify and quantify either unwanted or beneficial microorganisms. They can also provide culture-independent microbial fingerprints. Another application is the detection or the quantification of specific genes or groups of genes, such as those involved in the generation of the functional properties. In addition, the abundance of specific mRNA transcripts can be quantified by reverse transcription real-time PCR, which is very useful for a better understanding of the physiology and activity of the microorganisms present in dairy products.

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products