PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.

By Danilo Ercolini. Journal of Microbiological Methods, 2004

658 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/d0f229ae7211911394e917048eb9712ffe82358f

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Citations in the corpus

GENeration (2015, neutral): “Of the 60 manmonths in the initial conversion step, 43 manmonths were estimated for actual NASTRANcode conversion.”
Zooming into food-associated microbial consortia: a ‘cultural’ evolution (2015, methodology): “the polymerase chain reaction – denaturing gradient gel electrophoresis (PCR-DGGE) approach from the field of environmental microbiology, where it was firstly used [2], to the analysis of food samples, where it was employed to monitor microbial populations during food production, storage and distrib”
Nucleic acid-based approaches to investigate microbial-related cheese quality defects (2012, methodology): “These are among the most commonly used methods to assess complexity of microbial communities in food products (Ercolini, 2004; Bonetta et al., 2008) but are more typically employed for scientific rather than industrial applications.”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, methodology): “(1993), is perhaps the most commonly used among the culture-independent fingerprinting techniques (Ercolini, 2004).”
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, methodology): “PCR-DGGE analysis is the most popular culture-independent technique used for detecting microorganisms in fermented foods and thereby profiling both bacterial populations (Cocolin et al., 2011; Tamang, 2014) and yeast populations in fermented foods (Cocolin et al., 2002; Jianzhonga et al., 2009).”
Plant Pathogens in Irrigation Water: Challenges and Opportunities (2005, background): “For those few organisms that have been tested, DGGE detection thresholds can be as high as 104 to 108 cfu/ml (Muyzer, 1999; Ercolini, 2004).”
Molecular techniques in the microbial ecology of fermented foods (2008, methodology): “…Fermentation 7 dairy and cereal products, wine, rice vinegar), and the assessment of the microbiological and commercial food quality (Walter, et al. 2000; Lopez, et al. 2003; Ercolini 2004; Giraffa 2004; Fontana, et al. 2005; Haruta, et al. 2006; Rantsiou and Cocolin 2006) represent some examples.”
Molecular characterisation of the intestinal microbiota of farmed Atlantic salmon (Salmo salar L.) (2007, neutral): “PCR and DGGE are commonly used in environmental microbial ecology, in studying foods (for a review (Ercolini, 2004)) and for analyses of gut microbiota (Simpson et al.”
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage (2010, background): “Band 4 in control sample disappeared at 2 days and reappeared at 28 days which probably resulted from preferential amplification (Ercolini, 2004).”
Molecular identification methods of fish species: reassessment and possible applications (2009, methodology): “This method has been chiefly used in several fields of microbial ecology (Ercolini 2004); yet, rarely for fish species identification.”