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- W2783114772 abstract "Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystems. Thus, it is of paramount importance to control the microbial ecosystem of dairy products. Traditionally, culture-based methods have been used for the identification of microbial communities in dairy products. However, these assays can be used only for organisms that can be cultivated in vitro. Moreover, there are some strains that cannot be fitted into patterns for any characteristic genus and species already known. Limitations associated with these techniques have led to the development of new molecular techniques, which are primarily based on the analysis of nucleic acids. Among the many molecular techniques, real-time polymerase chain reaction and microarrays have emerged as the most commonly used methods. This chapter describes the benefits and limitations of molecular techniques in the identification of microorganisms in dairy products." @default.
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- W2783114772 date "2018-01-05" @default.
- W2783114772 modified "2023-10-13" @default.
- W2783114772 title "New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products" @default.
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- W2783114772 doi "https://doi.org/10.1002/9781119374633.ch13" @default.
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