An application of PCR-DGGE analysis to profile the yeast populations in raw milk

By L. Cocolin, Daniele Aggio, M. Manzano, C. Cantoni, G. Comi. 2002

180 citations recorded by the source corpus.

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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).”
PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. (2004, background): “This review was developed during researches funded by the MIUR (PRIN 2001, Rome, Italy).”
Use of Yeasts as Probiotics in Fish Aquaculture (2014, methodology): “Yeast communities have been studied using PCR-DGGE, and amplification of a portion of the 26S rRNA gene of yeast [80-85], while PCR-TTGE has been applied to establish phylogenetic relationships of species of the genus Saccharomyces [86].”
Biodiversity of Lactic Acid Bacteria (2014, unknown): “Cocolin et al. (2004) studied the ecology of fresh sausages and characterised populations of LAB using a polyphasic approach after different storage times at 4 C.”